Sugared Marzipan Eggs

marzipan apricot eggs
Photo: Gieves Anderson
Prep Time:
25 mins
Total Time:
55 mins

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.


  • 12 dried Turkish apricots

  • 12 pieces (each ¼ by ½ inch) dark chocolate

  • 4 ounces marzipan

  • 1 large egg white, beaten

  • Colored sanding sugars


  1. 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).

  2. 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.

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