John Myers
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Marzipan Wreaths
The perfect marzipan wreaths recipe with a picture and simple step-by-step instructions.
For the shortcrust pastry:
- 200 g Flour
- 1 Egg yolk
- 120 g Butter
- 80 g Sugar
- 1 pinch Salt
For covering:
- 200 g Marzipan
- 1 Protein
- 50 g Powdered sugar
- 2 Tl Cognac
- Vanilla flavor
- 200 g Johannisberg jelly
For the dough:
- Knead all ingredients together and put in the fridge for an hour, then roll out and cut out circles. Spray the filling all around with a piping bag, leaving a small edge on the outside.
- Bake the cookies at 180 C ° for 12 minutes, then take them out and let them cool down. In the meantime, bring the currant jelly to the boil and use a spoon to put small blobs in the middle.
Covering:
- Mix the marzipan with powdered sugar, cognac and a little egg white. Add just enough egg white until the mixture is nice and smooth. Stir well so that the lumps go out.
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