Marzipan fruit

Name: Marzipan fruit
Total time: 45 min
Yield: about 18 pieces
Cuisine: Hungarian
Ingredients: 150 g white, finely ground almonds (or almond flour); 150 g icing sugar; 1 small egg white (or 2 tablespoons rose water); 1 teaspoon lemon juice; 1 drop almond extract; food colouring (gel or powder) and a little cocoa powder for decorating; whole cloves for the stalks

Time: 45 minutesabout 18 piecesapprox. 70 kcal / serving (estimated)approx. 2 g protein / serving

Marzipan fruits are an eye-catching sweet for the Christmas table: tiny, painted almond fruits. Old recipes used egg yolk; today we use egg white or rose water because it is whiter and easier to shape. They can equally be made with shop-bought marzipan.

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Ingredients

150 g white, finely ground almonds (or almond flour)
150 g icing sugar
1 small egg white (or 2 tablespoons rose water)
1 teaspoon lemon juice
1 drop almond extract
food colouring (gel or powder) and a little cocoa powder for decorating
whole cloves for the stalks

Method

Tap a step once you've finished it.

Mix the almonds with the icing sugar in a bowl. Add the egg white (or rose water), lemon juice and almond extract, and knead by hand until you have a smooth, mouldable marzipan.
If it is too sticky add a little icing sugar; if it cracks add a few drops of water. Wrap in cling film and rest for 30 minutes.
Divide the marzipan into 15-20 g pieces and shape into little fruits: pears, apples, peaches, strawberries, bananas. Add details with a knife or toothpick.
Paint the fruits with food colouring: apply colour thinned with a little water using a brush, dotting or brushing on the red. Dust cocoa on dry with a brush, smoothing it gently over the surface.
Stick a clove into the top of each fruit as a stalk. Let the finished fruits dry on baking paper for 12 hours. They keep for 2 weeks in an airtight tin in a cool place.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

Tips

You can work from ready-made marzipan if you do not have time to knead.
Thin the colouring with a little water and apply it gradually.
Use pasteurised egg white instead of raw.
Let the fruits dry, because damp surfaces stick together.

Frequently asked questions

What can replace the egg white?

Rose water or a little water; this also makes a vegan version.

How long do they keep?

In an airtight tin in a cool place for 2 weeks.

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