Baked Marzepan

Soft and slightly chewy, sometimes as a result of failed “mogados” as one can put the failed mogados in the oven and get marunchinos, are delicious and perfect for Pesah as no flour is used.

225gr ground blanched almonds

2/3 cup white sugar

pinch of salt

2 egg white, whipped until foamy

almond slivers, to decorate


  • Preheat the oven to 160 C

  • Line 2 baking tins with parchment paper

  • Process the almonds, sugar and salt in a food processor until finely ground.

  • Add the egg white and pulse-process until the mixture forms a firm paste.

  • Dampen your hands and form the mixture into small balls, about 24.  Space 2 to 3cm apart on the baking tray. Press a large almond sliver onto the centre of each macaroon.

  • Bake until lightly coloured, not brown, they should be firm when pressed gently, for 15 to 20 minutes. Cool on a wire

  • Store in an airtight container.

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Marunchinos big.jpg