Best Margarita Balls Recipes

MARGARITA BALLS I

Steps:

• Mix 1 box (12 oz) vanilla wafers, crushed into crumbs, with 1/2 lb ground blanched almonds.
• Melt four 1 oz squares white chocolate according to package directions.
• In blender, process tequila, orange marmalade, and light corn syrup until smooth. Stir, along with melted chocolate, into crumb mixture.
• Shape into 1-inch balls and coat with sugar. Store in refrigerator.

MARGARITA BALLS

Steps:

• Mix the crushed vanilla wafers with the ground almonds.
• In a blender process the tequila, orange marmalade, lime juice and corn syrup'til smooth.
• Stir melted white chocolate and tequila mixture into crumb mixture.
• Shape into 1" balls and roll in granulated sugar.
• Store in refrigerator.

MELON BALLS AND MARGARITA SYRUP

Steps:

• To make the margarita syrup; In a medium bowl, whisk together tequila, lime juice, Triple Sec, and simple syrup.
• Arrange the melon balls in a bowl or serving dishes. Drizzle with about 1/4 cup margarita syrup. Reserve remaining syrup for another use. Garnish with mint, and serve immediately.

MARGARITA BALLS

Steps:

• 1. Mix 1 box (12 oz) vanilla wafers, crushed into crumbs, with 1/2 lb ground blanched almonds. Melt four 1 oz squares white chocolate according to package directions. In blender, process tequila, orange marmalade, and light corn syrup until smooth. Stir, along with melted chocolate, into crumb mixture. Shape into 1 inch balls and coat with sugar. Store in refrigerator.

MARGARITA BALLS II

Steps:

• Using a food processor or blender, process all of the vanilla wafers and pretzels to fine crumbs.
• In a medium bowl, combine all of the crumbs with the confectioners' sugar. In another bowl, mix together the cream cheese, margarita mix, tequila and Grand Marnier, stir into the crumb mixture. Divide dough into two pieces, wrap and refrigerate for at least 2 hours.
• Divide the white sugar into two small bowls. Add the zest of 1 lime to each bowl. Stir the food coloring into one of the bowls. Unwrap dough and roll into walnut sized balls. Roll half of the balls in the green sugar, and the other half in the white sugar. Store in the refrigerator in the unlikely event that there are any left!

MARGARITA CAKE BALLS

Steps:

• Preheat the oven to 350F and grease a 13x9 pan.
• In the bowl of a stand mixer (or a large bowl w/hand mixer) combine the cake mix, eggs, oil, water 1/2 cup tequila, lime juice, and 1 tsp zest and mix on medium-high speed for 2 minutes or until batter becomes fluffy. (Remember to keep 2 tsp tequila and 1 tsp zest separate.)
• Bake for approximately 25 minutes or until a toothpick inserted into the center of the cake comes out clean.
• Let cool for at least 15 minutes, then brush the top of the cake with 2 tsp tequila & sprinkle remaining zest over the top. Let cake cool completely, up to overnight. Just before assembly, use a fork or your hands to break up the cake into fine crumbs, removing any large crusty pieces from the cake's edges.
• To make the frosting, combine cream cheese and butter in the bowl of a stand mixer (or bowl w/hand mixer) and beat until smooth. Add the powdered sugar in half cup increments and blend until there are no lumps. Add the lime juice and tequila and blend until combined.
• To assemble, line a baking sheet with parchment paper and set aside.
• Thoroughly mix 1/2 of your frosting into the crumbled cake mixture. Test your "dough" to see if it is sticky enough to form a ball without crumbling. Add more icing if needed, until consistency is almost that of a thick cookie dough (no dry cake balls!).
• Place in refrigerator for at least 30 minutes (you could also do this the night before) - it will make it easier to roll into balls.
• Using your hands, roll chilled cake mixture into 1 inch balls. Place on lined baking sheet. When done, place baking sheet in freezer and let cake balls chill for 30 minutes. This step is optional, but it helps the cake balls keep their shape and prevents crumbs from getting in the candy bark and thus, causing lumpy coating.
• While cake balls are chilling, microwave 1/2 a package of vanilla candy bark in a small bowl, stirring every 30 seconds, until melted. If desired, add oil-based food coloring (it must be oil-based! water-based will cause your candy coating to seize up) to achieve your desired shade of margarita green. Note: You will probably run out of coating and need to make more but I prefer to dip in two shifts in case crumbs begin to get into the coating.
• It's time to dip! Coating cake balls is kind of an art. It takes practice so if your cake balls don't come out looking perfectly don't worry about it! It took me several tries to develop a successful method. Regardless of what they look like, they'll still taste magical. Promise.
• Place a cake ball into the bowl of melted candy coating and use a spoon to cover with coating. Lift the cake ball out of the coating with a fork and tap against the rim of the bowl to remove excess.
• Use a toothpick to gently push the cake ball back on to a parchment or foil cookie sheet (or onto your counter, lined with parchment paper). Make sure you push the cake ball from the bottom so you don't smudge your coating.
• While the coating is still wet, give your cake ball a healthy sprinkling of decorating sugar and a tiny pinch of salt, if desired.