Marzipan Easter Eggs
Whether you're a baking pro or a beginner, these Marzipan Easter Eggs are simple to make, fun to decorate, and almost too adorable to eat!
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NutritionPer Serving
- Calories51
- Carbs3.4g
- Protein2.8g
- Fat3.1g
- Saturates0.6g
- Sugars2.2g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Easter baking doesn’t get much cuter than these Marzipan Easter Eggs! We’ve light and nutty almond flour into fluffy sponge cakes, giving them a delicious marzipan flavour. They’re soft, slimming-friendly, and almost too adorable to eat. Almost.
They’re really simple to make too, so you won’t need to spend ages in the kitchen. The sponge comes together in no time at all, and once they’ve cooled down, you can decorate them to look like colourful festive eggs. Kids will love making them and eating them too!
What diets are these Marzipan Easter Eggs suitable for?
These Marzipan Easter Eggs are suitable for vegetarian, gluten-free, and dairy-free diets.
Remember to take extra care when you’re cooking for people with allergies. Use separate utensils, cookware, and preparation surfaces.
Do you need any special ingredients to make these Marzipan Easter Eggs?
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Our defatted flour of choice is Sukrin Almond Flour, we like it because it’s also reduced-fat and you can pick it up easily on Amazon. You could also use any defatted almond flour, just make sure you check the nutritional values as they do vary depending on brand.
The rest of the ingredients are pretty straightforward, you’ll find everything on your local supermarket shelves.
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This is the mould we used, you can find it easily on Amazon. 
How many calories are in these Marzipan Easter Eggs?
There are 51 calories per cake in these Marzipan Easter Eggs, which means they fall into our Everyday Light category. These are all dishes under 400 calories, ideal for when you’re after a lighter bite (just like the category name suggests!), and they fit with diet plans like Weight Watchers if you’re calorie counting.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight, then you might want to adjust these slightly. You can read more about these recommendations on the NHS website.
Step 1
Preheat the oven to 160ºC. To a bowl, add the eggs and sweetener. Whisk with an electric whisk until thick, pale, and frothy (this should take about 5 minutes total).
Step 2
Add the defatted almond flour, baking powder, and almond extract. Fold everything into the egg mixture.
Step 3
Spray the silicone moulds with low-calorie cooking spray. Fill the moulds with the cake mixture (this made 10 in the mould we used, but your amount will depend on the shape and size of your mould). Do not fill completely to the top, leave a little room for the cakes to rise in the oven.
Step 4
Bake for 20 minutes, until cooked through and golden. Take the cakes out of the oven and leave to cool in the silicone mould for 5 minutes, before carefully pushing them out onto a wire rack.
Step 5
When the cakes have cooled completely, make your icing by combining the icing sugar with the water. Mix until smooth (you can add food colouring too if you like, we went with blue). Decorate the cakes with the icing, along with any sprinkles you fancy.
What could I serve with Marzipan Easter Eggs?
These Marzipan Easter Eggs are the perfect addition to any Easter-themed buffet, alongside any of the following dishes:
How do you know when Marzipan Easter Eggs are cooked?
You should bake your Marzipan Easter Eggs until they’re cooked through and golden — this should take around 20 minutes. You’ll then need to leave them to cool in the silicone mould for around 5 minutes to ensure they keep their shape. Once they’re completely cool, it’s time to get creative with your decorations!
As per UK food safety guidelines, always cook meat until it reaches 75ºC and stays at that temperature for at least two minutes. This is to keep you and whoever it is you’re cooking for safe.
How long can you store these Marzipan Easter Eggs for?
Once you’ve served up your Marzipan Easter Eggs, ideally you should eat them within 4 hours.
If you do hang onto any leftovers, be sure to refrigerate them in an air-tight container with a lid. You can store Marzipan Easter Eggs in the fridge for approximately 3 days or so.
Can I freeze these Marzipan Easter Eggs?
Yes, you can! But we recommend freezing prior to decorating the cakes. If you do decide to freeze your cakes, please remember to do the following:
- Freeze them as soon as they’re cold enough.
- Use a container or bag that’s suitable for freezing.
- Don’t forget to add a label with what they are, and on what date you put them in the freezer!
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Marzipan Easter Eggs
Whether you're a baking pro or a beginner, these Marzipan Easter Eggs are simple to make, fun to decorate, and almost too adorable to eat!
-
Prep Time
5 MINS
-
Cook Time
20 MINS
- KCals 51
- Carbs 3.4G
Instructions
- Preheat the oven to 160ºC. To a bowl, add the eggs and sweetener. Whisk with an electric whisk until thick, pale, and frothy (this should take about 5 minutes total).
- Add the defatted almond flour, baking powder, and almond extract. Fold everything into the egg mixture.
- Spray the silicon moulds with low-calorie cooking spray. Fill the egg moulds with the cake mixture (this made 10 in the mould we used, but your amount will depend on the shape and size of your mould). Do not fill completely to the top, leave a little room for the cakes to rise in the oven.
- Bake for 20 minutes, until cooked through and golden. Take the cakes out of the oven and leave to cool in the silicone mould for 5 minutes, before carefully pushing them out onto a wire rack.
- When the cakes have cooled completely, make your icing by combining the icing sugar with the water. Mix until smooth (you can add food colouring too if you like, we went with blue). Decorate the cakes with the icing, along with any sprinkles you fancy.
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If you’ve made these Marzipan Easter Eggs and loved them, let us know by sharing a photo and tagging us on Instagram or in our Facebook group!
5 comments
See what others have to say
Donna SwiftWednesday 25th October 2017
Hello there. So grateful for all you do. You’re so fab and help so many of us out here. Thank you. Anyway, was just wondering if you could maybe come up with something like these, for Christmas, as mini ish type stollens???
JenniferThursday 6th April 2017
Hi, if substituting coconut flour instead of almomd would you use the same amount?
Thanks!
KateTuesday 11th April 2017
Hi Jennifer
Coconut flour is very absorbent and soaks up a lot of moisture. Replacing it means that you would have to adjust the amount of liquid and/or eggs added, as well as using less coconut flour than the recipe states. An approximate ratio is 1 cup of normal or almond flour to 1/3 to 1/4 cup of coconut flour.
Anna KennedyMonday 27th March 2017
Lv your recipes keep them coming pls xx
KateFriday 31st March 2017
Hi Anna
Will do!! 🙂
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