Merry Mice Recipe

  • 7 ounces marzipan
  • Chocolate Coating
  • 4 ounces semisweet chocolate
  • 2 tablespoons solid vegetable shortening (not butter or margarine)
  • 48 unblanched almonds
  • Royal Icing
  • 2 teaspoons lightly beaten egg white
  • 1/3 cup unsifted powdered sugar
Measure 1 rounded teaspoon of marzipan onto work surface. Shape into a slightly tapered oval form. Place on rack set over large plate. Repeat with remaining marzipan.

For coating: Melt chocolate and shortening in top of double boiler set over water no hotter than 120°. Stir frequently to blend. Spoon or pour evenly over marzipan forms, returning any glaze that accumulates on plate to double boiler for reuse. Position 2 almonds n each form so they resemble ears.

For icing: Place egg white in small bowl. Gradually add sugar, beating constantly until mixture is creamy and thick. Dip end of toothpick into mixture and make pinpoints of icing on each form to resemble eyes and nose. Merry Mice can be stored in tightly covered container in cool place up to 1 week.

Makes 2 dozen

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