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The Lucky Marzipan Pigs tradition is believed to come from the idea that families who had a pig to eat over the wintertime were considered to be lucky. A saying often heard in Germany is “ich habe Schwein gehabt,”. This means, “I have had pig”, which means “I’ve been lucky.” When perusing European food shops between Christmas and New Year’s Day, these little pigs are everywhere in many shapes and styles. I love this German and Austrian tradition of giving out marzipan pigs or Glücksschwein as a gesture of good luck. It’s a sweet and beautiful New Year’s tradition. Homemade Lucky Marzipan Pigs are a lovely surprise to gift to guests at a New Year’s party or to coworkers. I’ve bought so many of them in the past. It is now time to make my own.
There are several methods to create these Homemade Lucky Marzipan Pigs. It all depends on the shape you want. You can use a single-sided mold, a double-sided mold for a 3D pig, or just sculpt the marzipan with your hands like I did here. Moreover, to economize your time even further, you can purchase ready-made marzipan, but I like to make my own, starting with making homemade almond paste.
I used disco dust to embellish these Homemade Lucky Marzipan Pigs, but most people prefer them plain. It might seem a bit over the top. However, I can’t help myself. My year needs to end with sparkle. It makes me happy.
2014 has brought many changes to my life. New jobs, new friends, new opportunities. All of them are good. I am so thankful. Consequently, I am excited to see what 2015 brings.
Wishing you all a Guten Rutsch, as the Germans say. It means have a “good slide” into the New Year!
Homemade Lucky Marzipan Pigs
Prep Time 30 minutes
Servings 10 Marzipan Pigs
Ingredients
- 3/4 cup *blanched ground almonds
- 3/4 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon rosewater
- 1 tablespoon egg white
- Light corn syrup and extra powdered sugar to adjust consistency if needed.
- Pink food coloring
- Black food coloring
- Disco dust optional
Instructions
If you are using almond flour, skip the next two steps.
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*To blanch raw almonds, boil them in water for one minute, rinse immediately in a colander with cold water, and squeeze the skins off with your fingers. They will slip off easily.
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Pulse the blanched almonds and a tablespoon of powdered sugar in a food processor until they are completely pulverized. The powdered sugar will prevent the almonds from becoming a paste.
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Add the powdered sugar to the food processor and pulse until the almond meal and powdered sugar are combined. I like to take out the blade and use a whisk to break up any lumps that have formed. Then replace the blade and pulse a few more times.
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Add the pure almond extract and the rosewater and pulse until combined.
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Add the egg white and pulse until the mixture becomes smooth.
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Remove the mixture from the processor and knead in the pink coloring. If the mixture is too wet and sticky, sprinkle powdered sugar over the mixture a bit at a time to knead it in and make the marzipan stiffer. If the mixture is too dry, knead in a few drops of the light corn syrup.
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When the mixture is the right consistency and color, use plastic molds to form the pigs or sculpt them by hand.
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I used a toothpick dipped in black food coloring to make the eyes and accentuate the nostrils on the snouts.
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If you want to disco dust them. Dip apaintbrush in vodka, then into the disco dust to spread the dust out on the surface of the pig.
So, do you like these Homemade Marzipan Lucky Pigs? Ten also check out some of these other Lucky Pig recipes:
GERMAN LUCKY PIG BREADS
LUCKY PIG MARZIPAN CHAMPAGNE TORTE
NEW YEAR’S LUCKY PIG MERINGUES
1 comment
What a terrific tradition… but how can you eat those darling little piggies? Although, I'm sure they taste delightful. Thanks for sharing all your wonderful recipes this year… and wishing you many pigs in 2015!!