Marzipan Bonbons Two Ways: Rose and Lemon
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A Note from Feedfeed
Marzipan may seem like one of those difficult french desserts, but its a breeze and you can easily adapt the recipe with whatever spices, extracts, or citrus you have on hand! These bonbons are flavored with rose water, lemon zest, and a few drops of almond extract, and can be made up to three to three days in advance!
Recipe excerpted with permission from Dinner In French by Melissa Clark
- Recipe Card
Recipe Card
ingredients
- 1 2/3 cup confectioner's sugar, plus more for kneading
- 1 1/2 cups almond flour
- 1 large egg white
- 1 teaspoon rose water and /or finely grated lemon zest
- few drops almond extract
- 5 ounces bittersweet chocolate, chopped
Method
Step 1
In the bowl of an electric mixer fitted with the paddle attachment, beat together the confectioners’ sugar, almond flour, egg white, rose water and/or lemon zest, and almond extract until it forms a smooth marzipan paste, about 2 minutes.
Step 2
Turn the marzipan out onto a clean work surface. Dust the marzipan with additional confectioners’ sugar if it seems very sticky, and knead it into a smooth log. Cut the log into 24 equal pieces. Roll each piece into a ball, working quickly before the mixture dries out. Leave the balls to dry, uncovered, at room temperature, at least 1 hour and up to overnight.
Step 3
To dip the marzipan in chocolate, bring 1-inch of water to a boil in a medium pot. Put the chocolate in a heat-proof bowl, turn off the heat, and set it on top of the water. Let sit until half the chocolate melts, about 1 minute. Remove from the heat and stir until the remaining chocolate has melted and the chocolate is smooth. If needed, place the bowl over hot water again to make sure all the chocolate melts.
Step 4
Dip each marzipan ball halfway into the chocolate, then shake off excess and place on parchment paper. Let the chocolate set at room temperature for at least 4 hours before serving. Note: Thinking Ahead You can make the bonbons up to 3 days in advance. Store them, covered, at room temperature.