Hi Beverly, once you've cooked the marzipan for about 40 to 45 minutes, it starts to harden naturally. The problem is usually how to keep the eggs soft. If it isn't hardening naturally, you'll probably need to cook it for longer. Do the test with the small ball in a teaspoon that my sis mentions here. abbysplate.com/almond-marzipan-easter-eggs/
@user-mj7xv4gs6b4 ай бұрын
Beautifully explained. Will surely try.
@AbbysHearthPlate4 ай бұрын
Come back and let us know how they turned out. 😃
@sarahrebello12245 ай бұрын
😋
@sarahrebello12245 ай бұрын
Soft and yummy
@sarahrebello12245 ай бұрын
Yummy, goes with a lot of curries.
@AbbysHearthPlate5 ай бұрын
Yes it does! 😋
@sarahrebello12246 ай бұрын
❤
@janiceplavinkal6 ай бұрын
Hi Abby... the recipe and methodology is so simple and easy... will surely try it out shortly and let you know the results
@AbbysHearthPlate6 ай бұрын
Thanks Janice. The traditional recipe usually involves a lot of chopping, but the aunt made it simpler by grinding. :)