Marzipan Lemons
Ingredients
- 1-7 oz box Odense Marzipan
- Yellow food coloring, paste* or gel
- Star end of whole cloves
- *Paste food coloring is generally preferred over liquid, as it won't change the consistency of the Marzipan, as the liquid may.
Recipe by
These cute little confections are perfect to fill a candy dish or to decorate any kind of lemon cake.
Time
45 minutes
Yield
36-38 mini lemons
Ingredients
- 1-7 oz box Odense Marzipan
- Yellow food coloring, paste* or gel
- Star end of whole cloves
- *Paste food coloring is generally preferred over liquid, as it won't change the consistency of the Marzipan, as the liquid may.
Directions
- Roll Marzipan into a ball and make a well in the center. Add yellow food coloring. Knead in color.
- Pinch off 36-38 pieces of Marzipan and roll into balls. Slightly taper ends. With tweezers or fingers press in star end of clove stem (bud removed) or a cardamom seed, rounding that end just a bit.
- Leave smooth or, for a dimpled effect, gently roll lemon on fine hole side of a box grater or a nutmeg grater.
- Place marzipan lemons on a plate and loosely cover with plastic wrap. Let dry overnight. Covered lemons will stay soft for one to two weeks at room temperature. They can be frozen for up to 3 months in an air tight container.
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