SUGARED MARZIPAN EGGS
Behold the prettiest and most grown-up candy eggs! They shimmer like rare jewels on the outside and hold delicious surprises within: A sparkly marzipan shell gives way to chocolate-stuffed dried Turkish apricot, which means every bite is divine.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 55m
Yield Makes 12
Number Of Ingredients 5
Steps:
- With a paring knife, make a 1/2-inch-wide pocket on side of each apricot. Stuff each with chocolate. Pinch off 1-teaspoon pieces of marzipan; flatten with your fingers to about 1/8 inch thick. Wrap each around an apricot, molding to adhere until fully covered in an egg shape (pinch off excess, if needed).
- With a small brush, lightly coat marzipan eggs with egg white; roll in sugar. Transfer to a plate; let stand 30 minutes. Store in an airtight container at room temperature up to 2 weeks.
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