Recipe for marzipan bites with nougat and chocolate
Are you planning to have marzipan cake for New Year’s? And do you enjoy making it yourself? Then these delightful bite-sized treats could be a great option.
They are made from a classic marzipan dough with nougat inside and chocolate on the outside. They taste delightful and are not difficult to make at all.
Marzipan dough is made from marzipan, egg whites, and powdered sugar, which are kneaded together and then formed and baked.
When these bites have cooled, place nougat inside and melt chocolate to put on top – easy!
It is not too early to start making marzipan cake a few days before New Year’s, as they actually get better with a bit of time in the fridge and can also be easily frozen – this way the dough sets a bit more and becomes more confection-like. So there will be one less thing on your to-do list for the big day.
Marzipan bites with nougat and chocolate
Equipment
- Bowl
- Whisk
- Cutting Board
- Knife
- Piping Bag
- Baking Tray
- Baking Paper
- Oven
- Microwave
Ingredients
Wreath Cake Batter
- 2 pcs. egg white about 60 grams
- 75 gram Powdered Sugar
- 250 gram Raw marzipan
Topping
- 100 gram Nougat soft
- 50 gram Dark chocolate
Instructions
- Put egg whites and icing sugar in a bowl and stir with a whisk (not with a hand mixer, as it should not be whipped to be airy, just stirred together). Let the mixture rest for about 30 minutes at room temperature so that the icing sugar fully dissolves into the egg whites.
- In the meantime, knead the marzipan slightly in your hands so it becomes softer and more pliable.
- Cut the marzipan into rough chunks and put it into the bowl with the egg white mixture – knead well together into a cohesive, sticky dough. I first used a spoon and then my hands.
- Put the marzipan dough in a piping bag with a star tip and squeeze out 20 rosettes onto a baking sheet lined with baking paper – they should be about 4 cm in diameter.
- Bake for about 10 minutes at 200 degrees Celsius (392 degrees Fahrenheit) with fan. Keep an eye on them, they should just be golden.
- Let the cookies cool completely.
- Roll the nougat into a sausage shape and cut 10 slices, each 3-4 mm thick. Put each slice of nougat between 2 pieces of marzipan cake and press together lightly to join them. In the end, you should have 10 bites.
- Chop the chocolate and melt it in the microwave. Now decorate the marzipan pieces with chocolate – I made random stripes on 5 of them and dipped the other 5 halfway in chocolate. You can do this as you prefer.
- Store in the fridge until serving. If you need to keep them for a few days, place them in an airtight container.