No-Cook Recipe for Eggless Marzipan Easter Eggs with Eggless Decorative Icing

Follow these steps to make the Marzipan

• First Make the Cashew powder in a dry small mixer grinder

  Note:- Use the start and stop method i.e. start the mixer and rotate for 3 seconds on the lowest speed and turn it off. Continue this process until the cashews turn into a fine powder. Remember if the mixer is on continuously, the cashews will turn into a paste and leave oil. What we require is a powder not paste. So the only trick to avoid the cashews turning into a paste is to use the start and stop method
  
• Transfer the cashew powder into a sift and sift the powder into a bowl. You can discard the grains that remain in the sift
  
• The cashew powder will look like this
  
• Now in the same mixer jar, add the granulated white sugar and make a fine powder 

  Note:- the start and stop method is not required here
  
• Transfer the sugar powder into the same bowl as that of the cashew powder 
  
• Gently mix the sugar powder and Cashew Powder 
  
• Now add in the wet ingredients i.e.  1.5tspn liquid glucose, food colour of your choice and vanilla essence

  Note:- here I haven’t added any colour
  
• Gently mix it all and add 1/4 tspn rose water and start kneading 

  Note:- if you add all the rose water at once, there is a possiblity that the marzipan dough will not form. It will be sticky and not firm. So please add the rose water little by little. At first it may feel like the dough is all crumbly and not coming together, and you may think you require lots more rose water, but NO,  as you knead it slowly, it will come together. 
  
• Gently knead all the ingredients to form a dough

  Note:- Do not knead it too hard or with too much pressure as we do not want any oils to be released from the Cashews which then may not give a very pleasant taste to your marzipan .. 
  
• Mould the dough using Aluminium, Acrylic, Silicon or Plastic moulds which are easily available in the market. 
  
• After moulding, place them on a Kitchen Paper Napkin for a day or two to harden and dry up from the outside 

  Note:- do not place it on normal tissue paper as tissue tends to stick to the marzipan. Also do not place the marzipan on parchment paper, they will not get dried
  

Follow these steps to make the icing and decorate the eggs

• In a small bowl, add the icing sugar, 2 drops of lemon juice, colour of your choice and the liquid glucose

  Note:- the lemon juice serves as a preservative
  
• Mix it all together and then add 1 drop of water and mix if more water is required, add it drop by drop and Everytime you add a drop of water, mix and check the consistency of the icing

  Note:- The consistency should not be free flowing and runny. When you lift it with a finger it should hold on to your finger first and then fall from your finger
  
• Take a small quarter sized plastic food packing bag and put your decorating icing into one corner of the plastic

  Note:- if it is a big quantity you can use piping bags as well. But since these are small quantities, piping bags become extremely challenging to use. 
  
• With the help of a spoon or your fingers, gently push the icing to the extreme corner of the plastic
  
• Bring all the top ends of the plastic together and tightly tie it either with a rubber band or a clip lock.
  
• Cut the extra plastic on the corner so it becomes easier to decorate. Poke a safety pin or a toothpick in the centre corner and you can start piping and decorating your Easter eggs

  Note:- Always use a new pin. Please sterilise the safety pin and keep aside. For sterilising the pin, In a bowl of hot boiling water, place the safety pin for at least 10 minutes. Take it out, wipe it dry with a clean cloth or tissue and then use the pin 

  I prefer using a safety pin to a toothpick because the piping whole of a pin is finer than that of a toothpick and the decoration on the Easter eggs look neater. But that completely depends on your preference 
  
• Start by first decorating the joints of the egg to cover the line
  
• After piping the joints, keep the egg to dry for about 30 minutes, the icing will turn hard. Then you can decorate the egg as per your preference
  
• Once the egg is decorated, keep it out for the icing to dry and harden and then you can pack them as you like! 
• The Shelf Life is around 15-20 days during Winter, at room temperature and found 7-10 days during Summer at room temperature. 

  Note:- please do not place the marzipan into the refrigerator. Cashew marzipans, when placed in the refrigerator, tend to get mildewed. 

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