Eggless Marzipan Easter Eggs – Vegan GF

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Eggless Marzipan Easter Eggs are a delicious and soft treat for Easter time! Celebrate Christs’ resurrection with these delightful Paschal Eggs that are gluten-free and vegan.


Marzipan Easter Eggs are a favorite come Easter time in most Christian East Indian households in India. What better way to celebrate the resurrection of our Lord Jesus Christ than with an Easter sweet treat that tastes heavenly! The East Indian Easter Eggs are traditionally made using eggs just like the mass pav we make for Christmas. But living in a country that has so many vegetarian friends who also love to try our sweets, it becomes necessary to find other ways of making them. And we have it!

This eggless cashew nut marzipan recipe is easy to make. It’s what I usually use to layer beautiful sugarcraft cakes on the inside before the fondant. Not only does it taste delicious, but it also has a softer texture than the usual marzipan easter eggs. Shape into eggs, bunnies, chickens, or bonnets and decorate with eggless icing too!

It’s pretty simple as long as you have the ingredients, let’s begin making it below…

What Ingredients do You Need to make Eggless Marzipan Easter Eggs?

In order to make this eggless marzipan, you will need cashew nuts, sugar, water, liquid glucose, cream of tartar, and vanilla essence.

How to Make Eggless Marzipan Easter Eggs?

You start by grinding the cashew nuts to a fine powder or paste. Once this is done, keep it aside for later.

In a well-used aluminum vessel, add sugar and water together and allow the sugar to dissolve. You can also use vessels that are tinned or copper or brass, but do not use stainless steel or it will burn.

Stir till the sugar grains are dissolved and then allow the sugarmel to boil for a while so some of the water evaporates and the liquid gets slightly thicker. Add the cream of tartar, this helps prevent the sugar from crystalizing.

Now, add the ground cashew nuts and stir constantly on a low fire so it doesn’t stick or burn at the bottom of the vessel. Next, add the essence you can add any essence but we prefer to use almond essence. Stir for a few more minutes until it gets thick and starts to leave the bottom of the vessel.

Take it off the stove and allow it to cool for a minute. Then add the liquid glucose and mix well, pour this mixture on a flat board as you see below. Move it around with a palette knife and allow it to cool down, remember it is quite hot so you could burn your hands. Once it is a bit cool, then use your hands and knead it into a dough.

If it is too hard, sprinkle a bit of water and knead it. If it is too soft, you will have to heat it again till it’s the right consistency.

Cashewnut Eggless Marzipan on a white board.
Cashewnut eggless marzipan being cooled down

You can make a number of dough balls so that you can add different food colours to them. We ususally do about 4 or 5 different colours at a time.

Mix the color well and keep each ball of dough ready. Then use the moulds to shape your eggless marzipan into easter eggs, bonnets, clams, and chickens. If at any time the mixture hardens while molding, massage it for a few minutes till it softens up.

Allow these vegan Easter eggs to dry for a few hours before decorating them with gel-based icing or eggless royal icing too!

Eggless Easter eggs decorated with icing on a Thali.
Easter Eggs being decorated
Eggless Easter eggs decorated with gel based colours.
Eggless Easter Eggs in pastel shades

Recipe Pointers For Eggless Marzipan

  • You can use Almonds instead of Cashew nuts to make the marzipan.
  • The cream of tartar prevents sugar crystals from forming.
  • Always use vessels that are tinned like copper, brass or aluminum, do not use stainless steel. Stainless steel is a very good conductor of heat, so you’ll end up with burned marzipan.
  • This eggless marzipan recipe is vegan, vegetarian and gluten-free.
  • If the mixture is too soft, heat it again till thicker.
  • If the mixture is too dry, sprinkle water on it and knead. 
  • If storing the marzipan for later use, allow it to come to room temperature and then wrap in clingfilm or store in an air-tight container.
  • If you want to to try something without nuts, try this blanc mange filled Easter eggs.

FAQs About This Eggless Marzipan Recipe

What is marzipan?

Original Marzipan is basically a sweet paste made of almonds and sugar and eggs. Nowadays, people also use cashew nuts as a replacement for almonds. We’ve also played around to create this vegetarian version without using eggs for our friends and these chocolate marzipan Easter eggs.

How long can marzipan Easter Eggs be stored?

Marzipan Easter Eggs can be stored at room temperature for a week or two. Or they can be stored in an air-tight container and refrigerated for a couple of months.

Where was Marzipan Invented?

Some say that marzipan was invented in Germany in the 15th century when flour was scarce for bread and bakers instead used almonds with eggs and sugar. Others stay it originated in Persia or the Middle East. It was made in many other European countries too like Spain, Portugal and Italy. I guess that’s how it made its way to our East Indian Cuisine, through the Portuguese.

Is Cream of Tartar Vegan?

Cream of Tartar is not really a cream. It’s a derivative of tartaric acid obtained from citrus fruits or grapes. The chemical name of cream of tartar is potassium bitartrate. So yes, since it does not come from any animal-derived ingredients cream of tartar is vegan.

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Eggless Easter eggs decorated with gel based colours.

Vegan GF Marzipan Easter Eggs

Sarah
Eggless Marzipan Easter Eggs are a delicious and soft treat for Easter time! Celebrate Christs' resurrection with these delightful vegan and gluten free Paschal Eggs.
5 out of 5 Stars!

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Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
Course Dessert
Cuisine Fusion, Indian
Servings 30 Eggs
Calories 90 kcal
Dairy free icon on Abbysplate website.
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Gluten free icon on Abbysplate website.
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Ingredients
  

  • 200 Grams Broken cashewnuts Finely Ground
  • 400 Grams Sugar Granular
  • 150 mls Water
  • 2 teaspoon Liquid Glucose Level
  • .125 teaspoon Cream of Tartar 1 Pinch
  • 1 teaspoon Almond Essence or Vanilla essence

Instructions
 

  • Grind the cashew nuts to a fine powder or paste.
  • Mix sugar and water together in a vessel, stir till the grains are dissolved, and then allow it to boil.
  • When the sugarmel gets thicker add the cream of tartar and mix.
  • Add in the ground cashews and stir constantly on a low flame for about 12 minutes.
  • Add the essence.
  • When it gets thick and starts to leave the bottom take it off the stove.
  • Cool it for a minute and then add the liquid glucose.
  • Mix well and then pour the mixture on a white flat board.
  • Move the marzipan mixture around using a palette knife, let it cool.
  • When it's cooler to touch, use your hands and form a dough. Be careful though, we've burned our hands quite often.
  • Divide the marzipan into 3-4 portions, add food colour, and knead well.
  • Using moulds form into easter eggs, bonnets, chickens and clams.

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Notes

  • The cream of tartar prevents sugar crystals from forming.
  • You can use egg white to clarify the sugarmel if there is any grit in it.
  • Always use vessels that are tinned like copper, brass or aluminum, do not use stainless steel. 
  • If the mixture is too soft, heat it again till thicker. If the mixture is too dry, sprinkle water on it and knead. 
  • If storing the marzipan for later use, allow it to come to room temperature and then wrap in clingfilm or store in an air-tight container.

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Easter Egg Plunger Molds – India Only

Nutrition (Per Serving)

Calories: 90kcal | Carbohydrates: 16g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 2mg | Potassium: 47mg | Fiber: 1g | Sugar: 14g | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.

Pinterest image of Eggless Marzipan Easter Eggs recipe.
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