Marsepein
Shaped almond paste
Marsepein: Dutch almond paste shaped into fruits, pigs and letters for Sinterklaas
On pakjesavond, the Sinterklaas present evening on 5 December, Dutch children find marzipan in every shape: little pink pigs for luck, pieces of fruit, potatoes rolled in cocoa, and the first letter of their name. Homemade marsepein is simply finely ground almonds kneaded with icing sugar and a little egg white, then coloured and shaped, a lovely job to share with children. This recipe uses pasteurised egg white so it is safe raw. Chef's tip: knead in the colour with a toothpick's worth at a time; marzipan takes colour very quickly.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 12
Ingredients
- 7 oz icing sugarsifted
- 2 ½ tbsp pasteurised egg white
- ½ tsp almond extract
- 1 tsp lemon juice
- food colouring gelsa few colours
- 1 tbsp cocoa powderfor 'potatoes'
Shop this recipe on Amazon
Fresh ingredients (2)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/4 doneStep 1: Mix the 7 oz ground almonds (blanched) and 7 oz icing sugar in a bowl. Add the 2 ½ tbsp pasteurised egg white, ½ tsp almond extract and 1 tsp lemon juice and knead into a smooth, firm paste. If it is sticky add a spoon more icing sugar; if crumbly, a few drops of water.
10 minStep 2: Wrap and chill for 30 minutes so it is easier to shape. A common mistake is kneading it too long with warm hands, which makes the almond oil seep out and the paste greasy.
5 minStep 3: Divide into pieces and knead a touch of food colouring gels into each. Shape pigs, strawberries, bananas and letters. Roll small balls in 1 tbsp cocoa powder and prick with a toothpick to make 'potatoes'.
20 minStep 4: Leave to dry on baking paper for a few hours. Keep in an airtight tin in a cool place for up to 2 weeks.
5 min
Nutrition per serving
- Calories
- 160 kcal
- Protein
- 4 g
- Carbs
- 18 g
- Fat
- 9 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does marsepein take?
- About 40 minutes in total.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of ground almonds (blanched)?
- Ground cashews, same amount.
- What can I use instead of icing sugar?
- Caster sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Kartoshka cakeCocoa and cake crumb truffles
Soviet cafés and school canteens sold these knobbly brown 'potatoes' for a few kopecks, and they began as a thrifty way to use up sponge and biscuit trimmings at the bakery. Crumbs are bound with butter and sweetened condensed milk, flavoured with cocoa and vanilla, shaped into little potatoes, rolled in cocoa and finished with two dabs of pale butter cream for the sprouts. They are fudgy and dense like a brownie truffle, need no oven, and children love making them. Traditional bakers added a spoonful of rum, an optional extra for adult batches only; this version is alcohol-free with vanilla. The usual slip is coarse crumbs, which make the potatoes crack, so blitz them as fine as sand. Chef's tip: chill the shaped potatoes for at least 20 minutes so they hold their shape and slice cleanly.
Russian
Undu walaluFried urad dal rings in treacle
Walalu means bangles, and these dark, sticky rings of fried urad dal soaked in kithul treacle are a sweet that Sinhala families bring out for Avurudu and for special almsgivings, often made in large batches by an aunt known for her steady hand. A thick, fluffy paste of ground black gram is piped into loops and fried until crisp, then plunged straight into warm treacle, so the rings stay crunchy on the outside while drinking up the syrup. They taste a little like a darker, smokier jalebi, with a toffee finish from the palm treacle. Watery batter is what ruins them; it spreads into flat blobs, so grind the soaked dal with as little water as possible and beat it until light. This recipe uses no asafoetida, so it is naturally gluten free. Chef's tip: pipe the rings onto small squares of baking paper and lower them into the oil paper and all; the paper peels away in seconds.
Sri Lankan
Apple & pear puree
A smooth, naturally sweet puree of gently stewed apple and pear, one of the first foods for babies of 4–8 months. The fruit cooks in a little unsweetened apple juice, so nothing else is needed. Serve it lukewarm; any leftover keeps covered in the fridge for a day, or freezes well in small pots.