Food & Cooking Recipes Dessert & Treats Recipes Sugared Marzipan Eggs Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 28, 2019 Print Rate It Share Share Tweet Pin Email Photo: Gieves Anderson Prep Time: 25 mins Total Time: 55 mins Yield: 12 Behold the prettiest and most grown-up candy eggs! They shimmer like rare jewels on the outside and hold delicious surprises within: A sparkly marzipan shell gives way to chocolate-stuffed dried Turkish apricot, which means every bite is divine. Ingredients 12 dried Turkish apricots 12 pieces (each ¼ by ½ inch) dark chocolate 4 ounces marzipan 1 large egg white, beaten Colored sanding sugars Directions With a paring knife, make a 1/2-inch-wide pocket on side of each apricot. Stuff each with chocolate. Pinch off 1-teaspoon pieces of marzipan; flatten with your fingers to about 1/8 inch thick. Wrap each around an apricot, molding to adhere until fully covered in an egg shape (pinch off excess, if needed). With a small brush, lightly coat marzipan eggs with egg white; roll in sugar. Transfer to a plate; let stand 30 minutes. Store in an airtight container at room temperature up to 2 weeks. Cook's Notes Raw eggs (used in this recipe) should not be consumed by pregnant women, young children, the elderly, or anyone with compromised health. Rate it Print