Australian Macadamia Nut Marzipan Easter Eggs
Add an extra touch of sweetness to your festive celebrations with our moreish Easter eggs, elevated with a silky-smooth marzipan made using Australian Macadamia Nuts. These little treats will make a playful addition to your parties or gift hampers!
SERVINGS
2-3
COURSE
- Dessert
PERFECT FOR
- Celebrations
PREFERENCE
- Vegetarian
SKILL LEVEL
Moderate
INGREDIENTS
For the Australian Macadamia Nut Marzipan:
- 1 cup Australian Macadamia Nuts, roasted
- 1/2 cup almond flour
- ½ cup powdered or icing sugar
- 1 tsp vanilla extract
- 1 tbsp milk or water (as needed)
For Coating & Decoration:
- 100g dark chocolate, melted
- 100g white chocolate, melted
- 1 tbsp coconut oil (optional, for smooth texture)
- Sprinkles, edible glitter, crushed nuts, or edible flowers for decoration
INSTRUCTIONS
1. Make the Australian Macadamia Nut Marzipan:
- In a blender, pulse roasted Australian Macadamia Nuts until finely ground.
- Add almond flour, powdered/ icing sugar and vanilla extract. Blend again.
- Slowly add milk/water until a soft, pliable dough forms.
- Chill it for 30 minutes.
2. Shape the Easter Eggs:
- Take small portions of the chilled marzipan and roll them into egg shapes.
- Place them on a tray lined with parchment paper and refrigerate for 15 minutes.
3. Melt the Chocolate:
- Melt dark chocolate and white chocolate separately using a double boiler or microwave in 30-second intervals.
- Stir in coconut oil for a smooth, glossy finish.
4. Coat the Marzipan Eggs:
- Dip half of the eggs in dark chocolate and the other half in white chocolate.
- Place them back on parchment paper.
- While the chocolate is still slightly soft, decorate with sprinkles, crushed Australian Macadamia Nuts, edible flowers, or a drizzle of contrasting chocolate.
- Let them set completely at room temperature or refrigerate for 10-15 minutes.
NUTRITION
- Calories: 2448 kcal
- Carbohydrates: 190.5 grams
- Protein: 33 grams
- Fat: 186 grams
