Marzipan Easter Eggs
These marzipan eggs are the perfect treat for Easter. They make a wonderful gift, or just for you to enjoy with family, friends, or by yourself (more for me!). Chocolate and marzipan are a fantastic combination, and we hope you enjoy these as much as we do!
To see the full range of Rainbow Dust Lustres, please click here.
- Any chocolate works well with marzipan, so you can always swap the dark chocolate in this recipe for milk or white.
Uploaded by Renshaw Baking
- Prepare your equipment: greaseproof paper, wooden skewers
- 500 g Renshaw Original Marzipan
- 400 g Dark Chocolate
- Rainbow Dust Lustre- Ruby Red
- Rainbow Dust Lustre- Signature Gold
- 100 g White Chocolate (melted)
- 5 g Freeze dried raspberry pieces
Renshaw products used
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Making the eggs:
Take 55g of Renshaw Original Marzipan and hand model it into an egg shape. Repeat this nine times to create nine eggs.
Place 300g of dark chocolate into a microwavable bowl, and gently heat in the microwave until just melted, making sure not to burn. Then add the remaining 100g into the melted chocolate, and keep stirring until it is completely melted.
Pour the melted chocolate into a tall glass and put some greaseproof paper on your work surface.
Place a wooden skewer into the bottom of each marzipan egg and gently plunge them into the melted chocolate. NB- Make sure you insert the skewers quite a good way into the marzipan to make sure the eggs don't fall off into the chocolate when they are upside down!
Place the eggs gently onto the greaseproof paper and let the chocolate set (approximately 15-30 minutes).
Decorating the eggs:
Once the chocolate has set, apply the lustre to the marzipan eggs using a paintbrush.
Take some melted white chocolate, and drizzle over the eggs. You can do this with a spoon or a piping bag, whichever you find easiest.
Scatter the freeze dried raspberry pieces onto the white chocolate drizzle before it sets. Your eggs are now complete!