Easter is just around the corner my food bunnies and I wanted to share a great little recipe with you to celebrate it! It is a combination of my Marshmallow Pops combined with my Homemade Marzipan recipe to create the perfect chocolatey treat for both kids and adults alike. The kids love it because it looks like a lollipop and adults love it for it's rich, chocolatey and almond flavors!
This Easter these will definitely be gracing the brunch spread along with my Heavenly Hot Cross Buns.
Homemade marzipan is much easier than you may think to make however if you prefer, ready made marzipan can be used instead - just try to get a ensure you get a good quality one! If I had to choose a ready made one I would recommend Odense Marzipan. I used Plaistowe's Dark Chocolate for the coating and it maintained a lovely sheen when it dried. If you prefer, try this recipe with milk or white chocolate too and let me know how you go!
You can use store bought marzipan in place of my recipe but this recipe tastes amazing!
These can can be stored in an airtight container in the fridge and will easily keep for a few weeks. For the best texture allow to come to room temperature however they can be eaten straight from the fridge if you desire but they will be firmer.
Always use a non-stick pan and be sure to be mixing constantly and consistently - if you feel you can't keep up, turn the heat down as this mixture will burn if not kept moving
I like to use my food-grade Mastrad silicon spatula, able to tolerate high heat for this recipe because it allows me to scrape the sides smoothly to ensure that the mixture on the side of the pan doesn't build up and burn
You can coat your marzipan pops in white or milk chocolate too, I just prefer dark
YOU WILL NEED
1 egg white
215g | 7.5 ounces | 2 cups ground almond meal or cashew meal (If grinding your own fresh nuts ensure that they are unsalted and if using almonds they should be blanched (skin removed) as well - simply boil the almonds and remove the skin.)
250g | 9 ounces | 2 cups icing sugar
1/4 cup rose water
1/4 cup plain water
2 tablespoons butter (room temperature)
1 - 1.5 teaspoons almond essence
Coating & Decoration
28 pop-cake sticks
200g | 7 ounces dark chocolate (usually one standard family block of chocolate)
Your choice of sprinkles, sea salt, nuts, white chocolate, edible gold paint
In a small jug and using an electric beater, beat egg white until stiff and set aside.
In a food processor add the ground almond or cashew meal, icing sugar, rose water, water and mix to make a smooth paste. Add the egg white and process again until combined.
Empty into a medium sized non-stick saucepan and heat over a medium heat, stirring consistently with a non-stick silicon spatula for approximately 10-15 minutes. It may bubble, that is fine. Do not allow the mixture to settle or stick in any spot in the pan or it will burn. If needed, turn down the heat from time to time if the bubbling becomes too intense or take of stove, keep stirring once the bubbling stops return to the stove to finish cooking.
After about 10 test to see if the mixture is ready by dropping about half a teaspoon of the mix into a bowl of cold water. If you can collect it up and make it into a soft ball, it’s ready but if it dissolves in the water continue cooking and stirring over the heat for another few minutes and test again. You will find there will be a “resistance” in the mixture when it is done as well. After 15 minutes total time it should be done.
Add the almond essence and mix in.
Lightly grease a smooth large stainless steel tray or another cold saucepan and pour the mixture into it. Be careful not to burn your hands with the hot mixture.
Add the butter into the dish and move the mixture around back and forth to mix in the butter and to release the heat from the mixture. As it cools it will continue to firm up, though it will still be soft. Keep the mixture "together" while mixing as much as possible – do not let it spread all over as it will be hard to get it off once cool. It should look smooth with a light gloss thanks to the butter.
Allow to cool before handling.
At this point it can be stored wrapped in glad wrap or in a glass container and eaten as is if you wish. Store in the fridge to keep fresh and allow to come to room temperature for optimal flavor.
Line a tray with baking paper and set aside.
To make the marzipan pops, roll into small balls and push your pop stick into the marzipan ball and set aside on your lined tray.
In a small deep bowl, melt your chocolate in the microwave according to packet instructions or in a double boiler on the stove until smooth.
Dip your marzipan ball into the chocolate tap any excess back into the bowl.
Dip into sprinkles and set down on your lined baking tray to set.
If adding white chocolate, gold dust, dip the marzipan into the chocolate and allow to SET AT ROOM TEMPERATURE. Add your white chocolate decorations, or gold dust etc. once dry and allow to dry and set.
If adding sea salt gently sprinkle a little bit over each ball after it has been dipped in the chocolate and set on your lined baking paper to set.
Once the chocolate has set hard it is ready to eat or be stored in an airtight container in the fridge.
MAKES 28 MARZIPAN POPS