Red and white Xmas balls

Name: Red and white Xmas balls
Cook time: 1 h
Total time: 1 h
Yield: 35
Ingredients: 7-10 Tbsp For about 350 g marzipan:; 200 g Almond kernels with skin; 150 g Icing sugar; 1-2 TABLESPOONS Rose water; 35–40 Minimarshmallows; 200 g white couverture; 10 g Coconut oil; 20 g dried cranberries; 2 TABLESPOONS Sugar; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 35

7-10 Tbsp For about 350 g marzipan:
200 g Almond kernels with skin
150 g Icing sugar
1-2 TABLESPOONS Rose water
35–40 Minimarshmallows
200 g white couverture
10 g Coconut oil
20 g dried cranberries
2 TABLESPOONS Sugar
baking paper

Directions

1
For the marzipan, boil up about 1 l of water in a pot. Add almonds and bring to the boil. Simmer for 1-2 minutes at medium heat. Drain the almonds in a sieve, drain and let them cool down for about 5 minutes.
2
Press the almonds out of the skin with your fingers. Grind the peeled almonds very finely in 2 portions in the electric universal chopper, loosening any lumps of almonds from the edge of the mixer in between.
3
Sift in icing sugar. Add 1-2 tablespoons of rose water. Knead everything by hand to a smooth mixture, adding a little liquid if necessary.
4
Form about 1 teaspoon of marzipan mixture into balls about the size of a cherry. Press the mixture a little flat and place 1 marshmallow on each ball. Seal the marzipan around it and form it into a ball.
5
Chop the chocolate coating. Melt with coconut oil in a hot water bath. Finely chop cranberries with sugar in the universal chopper. Dip marzipan balls one after the other into the chocolate coating, let them drip off a little and place them on baking paper.
6
Leave to dry for about 5 minutes. Sprinkle with cranberry sugar and let dry.