vegan easter eggs aquafaba
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Aquafaba Easter eggs (vegan)

Beautiful homemade vegan easter eggs made from chocolate covered marzipan. With a semi-hard shell made from aquafaba, and naturally colored powdered sugar. 
Keyword aquafaba, easter, sweets, vegan
Antal 10 Easter eggs
Forfatter Nina fra Plantepusherne

Ingredienser

  • 100 g marzipan
  • 75 g dark chocolate
  • 1/4 cup aquafaba just enough to dip the eggs in. Consistency should be like that coming from a can.
  • icing sugar either white or colored as described above in the blog post. You only need about a teaspoon per egg, but you need a bigger amount to be able to dip them. 1/4 cup is about minimum for dipping an egg. I had about a 1/4 or 1/2 a cup of each color available.
  • 1 dash of coconut oil to thin the chocolate a little bit. About 1/4 tsp

Sådan gør du

  • Divide your marzipan into 10 equally sized balls, by rolling them between the palm of your hand a smooth table top. Then support the side of your hand on the table top and continue to roll them now giving them the egg shape.
  • I now recommend freezing the eggs about 15 minutes. This gives a nice thick chocolate coating and also it helps the chocolate set faster which gives a nicer shape (since the thick layer will cover up little lumps and cracks in the marzipan) and prevents it from running off.
  • Melt the chocolate gently baine Marie. I simply chop the chocolate, put it in a small metal bowl and put it on top of a large tea cup filled with freshly boiled water - note that the bowl shouldn't be touching the water. Mix in the coconut oil.
  • Remove the marzipan eggs from the freezer and dip them One at a time - while turning them - in the chocolate. Let the chocolate cover a tiny bit of a toothpick to better attach it. Let excess chocolate trip off and then I recommend sort of moving the egg around until the chocolate has set or it will tend to set unevenly.
  • Let the (now) chocolate eggs harden and come to room temperature. If they were ice cold when dipping, some condensation water might still appear on the chocolate - let this evaporate.
  • Pour aquafaba into a tiny bowl or wine glass with rounded bottom. Sift the icing sugar into separate little bowls to avoid lumps. Now take one egg dip it all the way into the aquafaba, let excess dripp off and then sort of dab it several times into the icing sugar, making sure all aquafaba is saturated with icing sugar. I filled a tablespoon with icing sugar to be able to dip and cover the parts around the toothpick. Let it set and continue with the remaining eggs. Along the way keep an eye on the eggs you have already covered with icing sugar and re-dab the eggs, when wet/darker parts are appearing on them. Eventually the whole surface will appear dry. You can tap the toothpick with a spoon this helps excess icing sugar fall off. Lastly gently squeeze or dab the egg with your fingers to firm up the coating. You can even get some of it off by blowing on them.
  • Let them dry completely at room temperature. This takes at least 12 hours but if you have the time let them sit for 24. The coating should be rock hard.
  • Gently remove the toothpicks by turning them while pulling them out. You can mend the hole by dipping the eggs partially into icing sugar.