These Marzipan Easter Eggs are so delicious and easy to make. No cooking needed and they are completely egg-free 😀
It’s Easter time! and we all know what that means, bunnies and colorful eggs all around.
Time to make some Easter treats of my own!! Back home in Mumbai, Mom, myself and my sister, Rochelle would get together every year to make some marzipan eggs ! Well, they are miles apart, so this time I’m making these delicious marzipan treats all by myself!
Indian marzipan is made with cashew nuts instead of almonds. Unlike my Mom’s traditional Goan marzipan recipe, this recipe doesn’t require any cooking, thanks to Mom’s dear friend, Aunt Flavie, who shared with her this super simple recipe. The final outcome is nothing short of delicious!
- SO HOW TO MAKE EGGLESS MARZIPAN?
- STEP BY STEP INSTRUCTIONS TO MAKE INDIAN MARZIPAN EASTER EGGS | EASTER MARZIPAN | MARZIPAN EGGS
- HOW TO MAKE MARZIPAN EASTER EGGS AT HOME?
- Marzipan Easter Eggs (No-cook & Egg-free) | Marzipan Eggs
SO HOW TO MAKE EGGLESS MARZIPAN?
Mix sieved cashew nut powder and powdered or icing sugar in equal parts by weight. Add some drops of almond extract. Knead with a little warm sugar syrup or rose water to form the marzipan dough.
Divide the dough, add colors to each part, and shape the Easter Eggs! Easy, isn’t it? Well, it really is, the only time-consuming part is sieving the cashew nut powder. It actually makes no difference to the taste of marzipan, but it is essential for a smooth and flawless finish or you will see tiny specks of cashew particles.
STEP BY STEP INSTRUCTIONS TO MAKE INDIAN MARZIPAN EASTER EGGS | EASTER MARZIPAN |MARZIPAN EGGS
1.Grind the cashews to a fine powder, in batches. I ground 1 cup of cashew nuts in 4 batches, by pulsing it 8-10 times. Sieve it using a sifter by pressing the powder with the back of a spoon. If you are left with larger cashew nut pieces, collect them all, and grind again further to a fine powder. {Do no skip sifting the powder, as it is essential for that smooth finish}.
2.Now mix the icing sugar with the ground cashew nuts along with few drops of almond extract, (do not add a lot as it will be too overwhelming, I added about 10 drops).
3.Knead the dough using warm sugar syrup, adding little at a time.
4.Divide the dough according to the food colors you need. Make a well in the center of each portion of dough, add about 4 to 5 drops of food color. It is okay if you see some oil releasing whilst kneading the dough. It depends on the quality of cashew nuts. Do not do anything about it as will be air-dried. Once your dough is ready, divide them into smaller balls and shape them using the egg molds.
5.Place the Easter eggs on a tray or plate lined with parchment paper. Let them air dry for about 12-14 hours. Decorate these delicious Marzipan Easter eggs as you like.
HOW TO MAKE MARZIPAN EASTER EGGS AT HOME?
Marzipan Easter Eggs (No-cook & Egg-free) | Marzipan Eggs
Ingredients1x2x3x
- 12 oz of unsalted cashew nuts
- 12 oz of icing sugar
- 7-10 drops of almond extract
- Sugar syrup, 2 tbsp of sugar in 1/4 cup of hot water
- Edible food colors, as required
Instructions
- Grind the cashews to a fine powder, in batches. I ground 1 cup of cashew nuts in 4 batches, by pulsing it 8-10 times. Sieve it using a sifter by pressing the powder with the back of a spoon. If you are left with larger cashew nut pieces, collect them all, and grind again further to a fine powder. {Do no skip sifting the powder, as it is essential for that smooth finish}.
- Now mix the icing sugar with the ground cashew nuts along with few drops of almond extract, (do not add a lot as it will be too overwhelming, I added about 10 drops).
- Knead the dough using warm sugar syrup, adding little at a time.
- Divide the dough according to the food colors you need. Make a well in the center of each portion of dough, add about 4 to 5 drops of food color. It is okay if you see some oil releasing whilst kneading the dough. It depends on the quality of cashew nuts. Do not do anything about it as will be air-dried. Once your dough is ready, divide them into smaller balls and shape them using the egg molds.
- Place the Easter eggs on a tray or plate lined with parchment paper. Let them air dry for about 12-14 hours. Decorate these delicious Marzipan Easter eggs as you like.
Notes
I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Wishing each and everyone a Happy Easter 🙂
Regards,
Freda
Marzipan Easter Eggs (No-cook & Egg-free) | Marzipan Eggs
Ingredients
- 12 oz of unsalted cashew nuts
- 12 oz of icing sugar
- 7-10 drops of almond extract
- Sugar syrup, 2 tbsp of sugar in 1/4 cup of hot water
- Edible food colors, as required
Instructions
- Grind the cashews to a fine powder, in batches. I ground 1 cup of cashew nuts in 4 batches, by pulsing it 8-10 times. Sieve it using a sifter by pressing the powder with the back of a spoon. If you are left with larger cashew nut pieces, collect them all, and grind again further to a fine powder. {Do no skip sifting the powder, as it is essential for that smooth finish}.
- Now mix the icing sugar with the ground cashew nuts along with few drops of almond extract, (do not add a lot as it will be too overwhelming, I added about 10 drops).
- Knead the dough using warm sugar syrup, adding little at a time.
- Divide the dough according to the food colors you need. Make a well in the center of each portion of dough, add about 4 to 5 drops of food color. It is okay if you see some oil releasing whilst kneading the dough. It depends on the quality of cashew nuts. Do not do anything about it as will be air-dried. Once your dough is ready, divide them into smaller balls and shape them using the egg molds.
- Place the Easter eggs on a tray or plate lined with parchment paper. Let them air dry for about 12-14 hours. Decorate these delicious Marzipan Easter eggs as you like.
Notes
This muffin tin meatloaf with brown sugar-ketchup glaze is a quick and easy meal solution for those busy weeknights! It is so delicious that it is sure to please even the pickiest eaters!
So today we decided on having something American for lunch, and what better than the classic meatloaf accompanied with sour cream mashed potatoes, perhaps one of America’s most loved comfort foods! I think these meatloaf cupcakes are the perfect size for individual serving, and I think they look cute too!!
I’ve added an Indian touch to these muffin meatloaves with the addition of Kashmiri chilli powder, ginger, garlic and cilantro, some of the big guns of Indian cuisine. The brown sugar tomato glaze balances the little heat in the meatloaf.
This fast and easy meatloaf recipe made in the muffin tin hardly requires about 10 minutes of your hands-on work. While the meatloaf muffins are baking, you can prep up the mashed potatoes. And in about 45 minutes, you have a delicious meal ready. Meatloaf muffins with mashed potatoes! Yes, please!!
- How to make mini meatloaf in a muffin pan?
- How long to cook meatloaf muffins?
- Step by step instructions to make easy muffin tin meatloaf
- HOW TO MAKE MEATLOAF IN A CUPCAKE PAN?
- Muffin Tin Meatloaf | Meatloaf Cupcakes
How to make mini meatloaf in a muffin pan?
Combine your ingredients in a bowl, as you would for a regular meatloaf. Then simply scoop the mixture in a greased muffin tin or in greased liners. I prefer to use silicone liners if at all I’m using it. The basic ingredients for meatloaf are onions, eggs, salt, pepper and the meat, of course, use whatever you like, beef, chicken, turkey, pork, or lamb, all work great! You can play around with the rest of the ingredients, swap the milk for another liquid, herbs, seasoning etc
How long to cook meatloaf muffins?
30 – 35 minutes is usually enough. The internal temperature should reach 160 degrees F. Brush the muffins with glaze midway through baking and then repeat once more when you have about 5 minutes left.
That is pretty much it bout this quick, simple and easy meatloaf muffin. Serve these individual meatloaf muffins with some mashed potatoes for a wholesome and hearty meal. So skip the drive-thru and enjoy a fresh, fantastic home-cooked meal instead!
Step by step instructions to make easy muffin tin meatloaf
1.Preheat oven to 350 degrees F.
2.Line a muffin tin with silicone liners. Spray the liners with oil spray. If you do not have silicone liners, you may fill the meatloaf mixture directly in the muffin cup. Spray the nonstick muffin tin with cooking spray.
3.In a mixing bowl, combine the beef, chopped onion, ginger, garlic, chilli powder, breadcrumbs, milk, beaten eggs, hot sauce, salt, pepper, and cilantro, mix well.
4.In another bowl, mix the ingredients for the glaze and set aside.
5.Using an ice cream scoop or a large spoon, gently scoop the meat mixture into the muffin liners
6.Bake the meatloaf muffins for about 20 minutes. Brush with the glaze and return to the oven to bake for another 10-15 minutes or until the internal temperature is 160 degrees F, brushing it once again in between with the glaze.
7.Transfer the muffin tin pan to a wire rack, let it rest for 5 minutes, before serving.
NOTES:
1.Make sure to use lean ground beef to avoid the excess grease drippings from the muffin tin.
2.You may keep a baking sheet below the muffin pan to catch the drippings.
HOW TO MAKE MEATLOAF IN A CUPCAKE PAN?
Muffin Tin Meatloaf | Meatloaf Cupcakes
Ingredients1x2x3x
- 1 lb lean ground beef
- 1 small red onion finely chopped
- 1- inch ginger finely minced
- 1 tbsp minced garlic
- 2 teaspoons Kashmiri chilli powder/ paprika
- 2/3 cup breadcrumbs I used Panko
- 1 tsp Sriracha or any other hot sauce
- 1/2 cup milk
- 2 eggs beaten
- 1/4 cup cilantro
- Salt and pepper to season
For the glaze
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 1 tsp Worcestershire sauce
Instructions
- Preheat oven to 350 degrees F.
- Line a muffin tin with silicone liners. Spray the liners with oil spray. If you do not have silicone liners, you may fill the meatloaf mixture directly in the muffin cup. Spray the nonstick muffin tin with cooking spray.
- In a mixing bowl, combine the beef, chopped onion, ginger, garlic, chilli powder, breadcrumbs, milk, beaten eggs, hot sauce, salt, pepper, and cilantro, mix well.
- In another bowl, mix the ingredients for the glaze and set aside.
- Using an ice cream scoop or a large spoon, gently scoop the meat mixture into the muffin liners
- Bake the meatloaf muffins for about 20 minutes. Brush with the glaze and return to the oven to bake for another 10-15 minutes or until the internal temperature is 160 degrees F, brushing it once again in between with the glaze.
- Transfer the muffin tin pan to a wire rack, let it rest for 5 minutes, before serving.
Notes
I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Regards,
Freda
