Orient Balls

Name: Orient Balls
Cook time: 50 min
Total time: 50 min
Yield: 20
Ingredients: 100 g Candied orange peel; 50 g Cornstarch; 400 g Marzipan raw mass; 50 g Icing sugar; 1 Protein (size M); 1-2 TEASPOONS Orange liqueur (e.g. Grand Marnier); 1 Egg yolk (size M); 1 TABLESPOON Milk; 25 g crushed pistachio kernels; baking paper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 20

100 g Candied orange peel
50 g Cornstarch
400 g Marzipan raw mass
50 g Icing sugar
1 Protein (size M)
1-2 TEASPOONS Orange liqueur (e.g. Grand Marnier)
1 Egg yolk (size M)
1 TABLESPOON Milk
25 g crushed pistachio kernels
baking paper

Directions

1
Finely chop the candied orange peel and mix with cornflour. Coarsely grate the raw marzipan paste and place in a mixing bowl. Sift icing sugar over it, add egg white and liqueur. Mix to a smooth mixture with the whisk of the hand mixer.
2
Stir in the orangeate mixture. Using a damp spoon, divide the marzipan-orangeate mixture into 20 equal portions. Form 20 balls from the portions with moistened hands and place them on a baking tray covered with baking paper.
3
Whisk the egg yolks and milk, spread on the balls and immediately sprinkle with pistachio kernels. Bake the balls in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 15 minutes until golden brown.
4
Place the baking tray on a cake rack and let the balls on it cool down.