Marzipan (Serves 4)

Marzipan shaped into Easter eggs or bonnets.

method

Grind the almonds using rose- water and egg whites to a smooth paste. Put the paste in a heavy bottomed pan. Add 250 g sugar and keep stirring the mixture on very low heat till it forms into a ball. Add icing sugar and knead till it forms a dry ball. Add a few drops of colour of your choice and mould into desired shapes. Can substitute almonds with cashewnuts. Can make either five eggs, weighing 100 g. each or ten bonnets weighing 50 g. each.

For the royal icing:
350 g. icing sugar
2 egg whites
1 tsp (5 ml) lemon juice

To serve:
Put the egg whites in a mixing bowl and beat lightly till frothy. Using a wooden spoon, gradually beat in about half the quantity of icing sugar, beating after each addition. Continue beating till the mixture becomes light and fluffy. Gradually add small quantities of lemon juice and the remaining sugar, stirring constantly. The icing should hold up in peaks on the spoon. Cover with damp cloth to prevent a crust forming on top when not in use. Use icing nozzles to pipe designs on marzipan eggs.

Nutritive value of each Easter egg:
Calories:1,077.1 kcal.
Proteins: 13.8 g.
Fat: 29.5 g.
Minerals: 1.9 g.
Fibre: 0.86 g.
Carbohydrates: 185.8 g.
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