Petite Marzipan Carrots
Marzipan is a mixture of almonds, sugar, and sometimes egg whites. Its soft, pliable texture makes it ideal for sculpting and decorations. It's available in the baking aisle of supermarkets.
- Yield: Makes 12
Source: Martha Stewart Living, April 2009
- 1 ounce marzipan
- Orange and red gel-paste food coloring ($1.09 per 3/4 oz., by AmeriColor, from Sugarcraft)
- Unsweetened cocoa powder, for decorating
- Small fresh carrot fronds, rinsed and dried well
Tint marzipan with orange and red food coloring, a drop at a time, to reach desired color. Divide into 12 pieces. (Cover with plastic wrap when not using.) Shape each piece into a ball, then roll into logs, tapering 1 end, to resemble carrots (pictured, above).
Dip a paring knife into cocoa powder. Make tiny indentations in each carrot with cocoa-dusted knife to evoke the vegetable's texture. Carrots will keep, covered, for up to 1 week. Push fronds into top of each carrot before serving.