Marzipan Leprechaun Hats Recipes

MARZIPAN LEPRECHAUN HATS

Steps:

• Beat butter on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium, then add confectioners' sugar and milk; mix until smooth, adding more milk as needed to create a silky buttercream.
• Pinch off about 1 tablespoon marzipan and knead in some black food coloring until well incorporated. Cover with plastic wrap; set aside. Knead green food coloring into remaining marzipan. Divide green marzipan into two pieces.
• Working with one piece at a time (and keeping remainder covered with plastic), transfer to a surface dusted lightly with confectioners' sugar. Roll into a very thin circle (a scant 1/8 inch). Use a 5-inch round cookie cutter to cut out circles. Transfer marzipan circles to a baking sheet dusted with confectioners' sugar; use a pastry brush to brush away any excess sugar.
• Cover with plastic while you roll out and cut remaining green marzipan. Roll out black marzipan in the same way. Using a sharp knife or pastry wheel, cut into approximately 5-by-1/2-inch strips; keep covered with plastic.
• Trim tops of cupcakes with a serrated knife if they're domed. Spread a small amount of buttercream onto surface of a wafer cookie. Flip a cupcake upside down and place in center of cookie. Spread top and sides of cupcake with a thin layer of buttercream, then drape a piece of green marzipan over top, pressing onto cupcake to adhere.
• Wrap a strip of black marzipan around brim of hat, pressing at seam to secure. Create a buckle by pressing 4 jimmies into a square on black marzipan band. Repeat with remaining cupcakes, wafer cookies, buttercream, marzipan, and jimmies. Decorate with shamrock sprinkles.

GERMAN HOMEMADE MARZIPAN

Steps:

• Place almonds in a heat-proof bowl and cover with boiling water. Let stand for a few minutes until cool enough to handle. Slip the almonds out of their skins one by one, leaving the remaining almonds in the warm water. Drain almonds in a colander.
• Place almonds and confectioners' sugar in the food processor fitted with a metal blade and process to a paste. Add cold water, 1/2 to 1 teaspoon at a time, if the paste is too dry. Scrape the sides a few times to ensure even processing. Add a few drops of almond extract towards the end of the process. Process marzipan until it is smooth and no longer grainy. Wrap in plastic wrap and store in a cool, dry place.

MARZIPAN

Steps:

• Blend the confectioner's sugar, finely ground almonds, egg whites, salt, and almond extract in a blender until perfectly blended. Cover and chill until firm, 24 hours.