Mergpijpjes - Dutch Marzipan Pastry

Mergpijpjes - Dutch Marzipan Pastry

Had I ever thought about making mergpijpjes myself? Certainly. We used to have these delicious filled cakes with marzipan and chocolate at home. My father loves it. But it seemed to me to be quite a comprehensive recipe. Nevertheless, when exploring Dutch favorites, this recipe should be on this blog.

The basic recipe came from Laura's Bakery (A Dutch blogger), but I decided to do some more research. Because what I think is important is to make the recipe as easy and tasty as possible. That meant that I worked with a square baking pan, which I halved (so that I almost already had the right shape) and I used ready-made rolled-out marzipan. Well, convenience serves people after all ;-).

What do you need for Dutch Mergpijpjes?

To prepare Dutch Marzipan Pastries called Mergpijpjes you require the following ingredients (you can find the correct amounts in the recipe card at the bottom of the blog):

• Cornstarch - Mixing flour and cornflour will make your biscuit fluffier.
• Marzipan - This is a roll of Marzipan that you can buy ready-made at baking shops. You can then cut it well and make mergpijpjes with it. You could also use cubes of Marzipan and roll them very thin or you can make your own marzipan following this recipe.
• Chocolate - For these Dutch Marzipan Pastries, use dark chocolate. Use a good chocolate, because the cheaper version contains too much fat.
• Strawberry Jam - The strawberry jam is the fruity layer between the buttercream and cake. You can also replace this with raspberry jam or red currant jam.
• Flour - Use regular Plain flour for baking the biscuit.

How to make Dutch Marzipan Pastries

A recipe with extensive steps, the right amount of ingredients, and which you can also easily print can be found at the bottom of the blog.

1. Biscuit liquids - Mix the liquid ingredients for the biscuit until foamy.
2. Sifting - Sift the solid ingredients for the biscuit over the egg mixture. This prevents lumps, and by gently stirring it into the egg mixture with a spatula, the biscuit remains airy. Pour into the baking pan and place in the oven.
3. Custard - The basis of buttercream is eggs, sugar, and custard, which you beat and then carefully warm milk is added. Keep stirring or you will get lumps! Pour everything back into the pan and heat over medium heat until the cream thickens. Keep stirring.
4. Cooling quickly - By spreading the custard over a plate, you divide the surface and cool the custard quickly. Put a plastic film over it so that you don't get a skin formed.
5. Check - Remove the biscuit from the oven and check if it is done. You do this by gently pressing the top with a finger. If it springs back, the biscuit is ready.
6. Buttercream - Mix the cooled custard with confectioner's sugar and butter to a light mixture. Place in a piping bag and set aside at room temperature (this will keep it soft and make it easier to spread over the jam immediately.

1. Filling - Cut the biscuit in half and spread the jam over the bottom. Pipe about ⅔ of the buttercream over it and spread it out with the back of a spoon.
2. Cover - Cover the biscuit with the top part. Cut off the irregular sides and divide the mergpijpjes into smaller pieces. You can make 2 rows of 4 for large cookies or 3 rows of 5 for the smaller variety.
3. Buttercream and Marzipan - Smear the rest of the buttercream over the marzipan (one side only) and smooth with a palette knife.
4. Wrapping - Make bars of the marzipan and make them 1 inch (1 ½ cm) larger than the cake on each side. Start with a horizontal piece and wrap the cake in it.
5. Folding - Now fold the sides as well, just like you would wrap a present. Then push the bottom and top inwards.
6. Dipping - Melt the chocolate and place in a small bowl. Dip the ends of the Marzipan Pastries in the chocolate and place on a rack. Let this harden.