Making your Mergpijpjes, a Dutch Marzipan Pastry, is a challenge? These delicious cakes with a cream layer and strawberry jam, a marzipan casing, and chocolate are high on the list of Dutch delicacies. And for good reason, because every bite is pure enjoyment. Fruity, creamy, airy, and chocolate. And with this step-by-step plan, a sweet cookie that you bake yourself in the oven!
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.
- Biscuit liquids - Mix the liquid ingredients for the biscuit until foamy.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Buttercream and Marzipan - Smear the rest of the buttercream over the marzipan (one side only) and smooth with a palette knife.
- 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.
- Folding - Now fold the sides as well, just like you would wrap a present. Then push the bottom and top inwards.
- 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.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
SUBSCRIBE for more videos of By Andrea Janssen:https://www.youtube.com/c/ByAndréaJanssen
Dutch Mergpijpjes (Marzipan Pastry)
- 3 eggs size M
- ½ cup sugar
- 2 teaspoons vanilla sugar
- ⅔ cups all-purpose flour
- ¼ cup cornstarch
- 1 egg yolk size M
- 3 tablespoons sugar
- 2 teaspoons vanilla sugar
- 2 teaspoons custard powder
- ½ cup milk
- 1 portion custard made above
- 1 stick butter unsalted
- ⅓ cup confectioner's sugar
- ⅔ portion buttercream made above
- 1 cup strawberry jam
- 2 pounds Marzipan equals 2 rolls
- ⅓ portion buttercream made above
- ½ pound dark chocolate chopped finely
Ingredients you need per step are listed below the step in Italic
- Preheat the oven to 350 °C (180°C, conventional oven).
- Line the baking pan with baking paper.
- Mix the eggs, sugar, and vanilla sugar very lightly for 10 minutes.3 eggs, ½ cup sugar, 2 teaspoons vanilla sugar
- Place a sieve over the bowl with the egg mixture and sift the flour and cornflour. Fold this very carefully into the batter with a spatula, so that it remains as airy as possible, until the flour mixture is incorporated.⅔ cups all-purpose flour, ¼ cup cornstarch
- Carefully pour this into the baking tin and bake for 25 minutes. Check if it's done by pressing your finger on the top of the biscuit. It should spring back.
- Let it cool, but make sure you cover it with a tea towel so it doesn't dry out
- While the biscuit is in the oven, make the custard. Mix the egg yolk with the custard, sugar, and vanilla sugar until it is creamy.1 egg yolk, 3 tablespoons sugar, 2 teaspoons custard powder, 2 teaspoons vanilla sugar
- Heat the milk in a saucepan over high heat until hot.½ cup milk
- Pour the milk drop by drop into the egg mixture while continuing to stir. When all the milk has been added, pour everything back into the saucepan and heat over medium heat, stirring continuously.
- When the custard starts to thicken, remove it from the heat and continue whisking for another minute.
- Spread the custard on a plate and cover it with plastic wrap.
- Mix the custard with the butter and confectioner's sugar and mix on high for 10 minutes.1 portion custard, 1 stick butter, ⅓ cup confectioner's sugar
- Place the buttercream in a piping bag and set it aside at room temperature. The piping bag does not need to have a nozzle, you can just cut a small piece off the bottom.
- Remove the cooled biscuit from the baking tin and cut it in half horizontally with a knife.
- Divide the strawberry jam over the biscuit and then pipe ⅔th of the buttercream on top. Spread it out with a spoon.1 cup strawberry jam, ⅔ portion buttercream
- Place the second biscuit on top of the first and press down. Cut the unevenness of the sides with a knife, so that you are left with a square.
- Then cut the biscuit in half and divide each half into 4 equal pieces. *
Decorating Marzipan Pastries
- Roll out the marzipan and spread the buttercream over it.2 pounds Marzipan, ⅓ portion buttercream
- Divide the marzipan into bars that are 1 inch (2 cm) wider on the sides than the cake. Also cut a piece from the bottom, so that you start with a straight piece.
- Place it against the cake and roll it around the marrow bones. Fold the sides in at both ends and then the bottom and top in.
- Melt ⅔ of the chocolate au bain-Marie. This means that you hang a heat-resistant bowl over boiling water. Melt the chocolate in this bowl.½ pound dark chocolate
- When the chocolate has melted, mix in the rest of the chocolate.
- Pour the chocolate into a small bowl and dip both ends of each marrow bone in it.
- Place the marrow bones on a rack and let the chocolate harden.
Above, the cake is cut into 8 pieces and you get 8 large marrow bones. If you prefer the smaller version, divide the cake into thirds and then each bar into 5 pieces. So you get 15 cookies. 7. - Oven
Bake the biscuit at 350 °F (180 °C) in a conventional oven. If you use a convection oven, bake the biscuit at 320 °F (160°C). 8. - Storage
- Refrigerator - Store the mergpijpjes in an airtight container in the refrigerator for up to 3 days.
- Freezing - Wrap the Dutch cookies in plastic wrap and then in a freezer box or bag. This way they stay good for up to 3 months.