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.
Martha Stewart Living, April 2009
- 1 ounce marzipan
- Orange and red gel-paste food coloring ($1.09 per 3/4 oz., by AmeriColor, from <a target="_blank" href="http://www.sugarcraft.com/catalog/coloring/coloring.htm">Sugarcraft</a>)
- 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.
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