Unveiling Mergpijpjes: A Dutch Culinary Gem

For many, the thought of making Mergpijpjes from scratch can seem daunting. These elegant pastries were a staple in my childhood home, especially beloved by my father. The intricate layers of cake, jam, buttercream, marzipan, and chocolate might suggest a complex undertaking. However, after extensive exploration into classic Dutch recipes, I was determined to bring an accessible and enjoyable Mergpijpjes recipe to this blog, proving that homemade doesn’t have to mean difficult.

My journey began with a foundational recipe from Laura’s Bakery, a renowned Dutch baking blog. From there, I conducted further research and made several key adaptations to simplify the process without compromising on flavor or authenticity. My primary goal was to make this Dutch Marzipan Pastry as easy and delicious as possible for home bakers. This included utilizing a standard square baking pan, which I then cleverly halved to create the ideal shape for the pastries. Furthermore, opting for ready-made rolled-out marzipan significantly streamlines the preparation. After all, convenience is a baker’s best friend!

Mergpijpjes are much more than just a sweet treat; they are a piece of Dutch culinary heritage. Their name, literally meaning “marrow pipes,” refers to their elongated, cylindrical shape, reminiscent of bone marrow. While the name might sound unusual, the taste is pure delight. The combination of textures – the airy sponge, the smooth jam, the rich cream, and the slightly chewy marzipan – creates a truly unique sensory experience that makes them a must-try for anyone exploring Dutch sweets.

Essential Ingredients for Perfect Mergpijpjes

Crafting authentic Dutch Mergpijpjes requires a selection of high-quality ingredients, each playing a crucial role in the final flavor and texture. Below, we’ll delve into the key components needed for these delightful marzipan pastries. You’ll find the precise measurements in the detailed recipe card at the bottom of this blog post.

• All-Purpose Flour: This forms the base of our delicate sponge cake. It provides structure and a tender crumb.
• Cornstarch: A secret ingredient for an extra fluffy biscuit! When combined with flour, cornstarch reduces gluten development, resulting in a lighter, more tender cake that truly melts in your mouth.
• Eggs, Sugar, and Vanilla Sugar: These are essential for the biscuit, providing richness, sweetness, and that lovely light texture when whipped together. Vanilla sugar adds a subtle, comforting aroma.
• Marzipan: This is the signature component of Mergpijpjes. For convenience, we recommend using ready-made rolled marzipan, available at most baking supply stores. This eliminates the need for tedious rolling. Alternatively, you can buy marzipan blocks and roll them very thinly yourself, or even prepare homemade marzipan following this recipe. The quality of your marzipan will significantly impact the final taste, so choose wisely.
• Dark Chocolate: Used for dipping the ends, the chocolate adds a contrasting texture and a rich, slightly bitter note that perfectly balances the sweetness of the marzipan and cream. It’s crucial to use good quality dark chocolate (at least 70% cocoa solids), as cheaper versions often contain excessive fats that can affect tempering and a smooth finish.
• Strawberry Jam: This provides the essential fruity layer, adding a burst of sweet-tart flavor that cuts through the richness of the other components. While strawberry is traditional, you can easily substitute it with raspberry jam or red currant jam for a slightly different fruity twist. Choose a jam with a good fruit content for the best flavor.
• Custard Powder: This is used to create the base for our creamy custard, which will then be transformed into a luscious buttercream. It helps in thickening and adds a classic flavor.
• Milk and Butter: These form the creamy core of the custard and buttercream. Full-fat milk will yield a richer custard, and unsalted butter at room temperature is crucial for a smooth, airy buttercream.
• Confectioner’s Sugar (Powdered Sugar): Essential for sweetening and achieving the desired consistency in the buttercream, ensuring it’s light and pipeable.

Gathering these ingredients beforehand will ensure a smooth and enjoyable baking experience, leading to truly delectable Mergpijpjes.

Crafting Your Dutch Marzipan Pastries: A Detailed Guide

Creating Mergpijpjes involves several distinct stages, from baking the fluffy biscuit to preparing the creamy filling and elegantly encasing them in marzipan and chocolate. Follow these detailed steps for a successful and delicious outcome. For exact measurements and a printable version, please refer to the recipe card at the end of this post.

Part 1: Preparing the Biscuit & Custard Base

1. Prepare the Oven and Pan: Begin by preheating your oven to 350°F (180°C) for a conventional oven. If you’re using a convection oven (with a fan), reduce the temperature to 320°F (160°C). Line your 10×10 inch (24×24 cm) baking tin with baking paper, ensuring it covers the bottom and extends up the sides for easy removal of the baked biscuit.
2. Whip Liquid Biscuit Ingredients: In a large mixing bowl, combine the eggs, granulated sugar, and vanilla sugar. Beat these liquid ingredients vigorously with an electric mixer for about 10 minutes until the mixture becomes very pale, thick, and foamy. This crucial step incorporates a lot of air, which gives the biscuit its characteristic light and airy texture. The mixture should form a ribbon when lifted.
3. Gently Fold in Dry Ingredients: Sift the all-purpose flour and cornstarch directly over the foamy egg mixture. Sifting is vital as it prevents lumps and ensures the dry ingredients are evenly distributed. Using a spatula, very gently fold the flour mixture into the egg mixture. Use an upward motion from the bottom of the bowl, being careful not to deflate the air you’ve just whipped in. Continue folding until just combined and no dry streaks of flour remain.
4. Bake the Biscuit: Carefully pour the airy batter into your prepared baking tin. Gently spread it evenly. Place the tin in the preheated oven and bake for approximately 25 minutes. To check for doneness, lightly press the top of the biscuit with your finger; it should spring back. A skewer inserted into the center should come out clean.
5. Cool the Biscuit: Once baked, remove the biscuit from the oven and let it cool completely in the tin on a wire rack. To prevent it from drying out, gently cover the biscuit with a clean tea towel while it cools.
6. Prepare the Custard: While the biscuit is baking and cooling, prepare the custard. In a small bowl, whisk together the egg yolk, custard powder, granulated sugar, and vanilla sugar until smooth and creamy. Heat the milk in a saucepan over medium heat until it’s hot but not boiling. Gradually pour the hot milk, drop by drop, into the egg yolk mixture while continuously whisking. This process, known as tempering, prevents the egg yolk from scrambling. Once all the milk is incorporated, pour the entire mixture back into the saucepan.
7. Thicken the Custard: Heat the mixture over medium heat, stirring continuously with a whisk. It’s essential to keep stirring to prevent lumps and ensure even thickening. Continue cooking until the custard thickens to a consistency similar to pudding. Remove from heat and continue whisking for another minute to ensure it’s perfectly smooth.
8. Rapid Cooling of Custard: To cool the custard quickly and prevent a skin from forming, spread it thinly over a plate or a shallow dish. Immediately cover the surface directly with plastic wrap, pressing it down so it touches the custard. This creates an airtight seal. Allow it to cool completely at room temperature, or in the refrigerator for faster cooling.

Part 2: Assembling the Pastries and Finishing Touches

1. Make the Buttercream: Once the custard is completely cool, transfer it to a mixing bowl. Add the softened unsalted butter and confectioner’s sugar. Beat on high speed for about 10 minutes until the mixture is light, fluffy, and smooth. This aeration is key to a delicious buttercream. Transfer approximately ⅔ of the buttercream into a piping bag (no need for a special nozzle, just cut a small snip off the end) and set it aside at room temperature so it remains soft and easy to spread later. Keep the remaining ⅓ buttercream for the marzipan step.
2. Assemble the Cake Layers: Carefully remove the cooled biscuit from the baking tin. Using a long, serrated knife, slice the biscuit horizontally into two equal layers. Place the bottom layer on your work surface. Evenly spread the strawberry jam over this bottom biscuit layer. Then, pipe approximately ⅔ of the prepared buttercream over the jam. Use the back of a spoon or an offset spatula to gently spread it into an even layer.
3. Stack and Trim: Carefully place the second biscuit layer on top of the buttercream, pressing down gently to ensure it adheres. Now, trim the irregular edges off all four sides of the biscuit stack with a sharp chef’s knife to create a perfectly neat square or rectangle. This precision will result in beautiful, uniformly shaped Mergpijpjes.
4. Cut into Pieces: Next, cut the entire biscuit stack in half. Then, divide each half into 4 equal pieces. This will yield 8 large, traditional Mergpijpjes. If you prefer smaller pastries, you can divide the cake into thirds and then each bar into 5 pieces, resulting in 15 smaller cookies.
5. Prepare the Marzipan: Take your ready-rolled marzipan (or thinly rolled homemade marzipan). Using an offset spatula, spread the remaining ⅓ portion of buttercream evenly over one side of the marzipan. This buttercream layer acts as an adhesive and adds another dimension of flavor.
6. Wrap the Pastries: Cut the marzipan into strips that are approximately 1 inch (2 cm) wider on each side than your cake pieces. Ensure one long edge of each marzipan strip is straight. Place a cake piece on the buttercream-coated side of a marzipan strip, starting with a straight edge against the cake. Roll the marzipan around the cake, ensuring it’s snugly wrapped. Just like wrapping a present, fold the excess marzipan at the short ends inwards, and then gently push the top and bottom edges towards the cake to create a neat, sealed package.
7. Melt and Temper Chocolate: Prepare your dark chocolate for dipping. Chop half a pound of dark chocolate finely. Melt two-thirds of this chopped chocolate using the bain-marie method: place the chocolate in a heat-resistant bowl set over a saucepan of simmering water, ensuring the bowl does not touch the water. Stir gently until the chocolate is fully melted and smooth. Remove from heat and stir in the remaining one-third of chopped chocolate. Continue stirring until this chocolate is also melted and the mixture is smooth. This process helps to temper the chocolate, giving it a beautiful shine and a firm snap when set.
8. Dip and Harden: Pour the tempered chocolate into a small, deep bowl. Hold each marzipan-wrapped pastry by its center and dip both ends into the melted chocolate. Allow any excess chocolate to drip off. Carefully place the dipped Mergpijpjes on a wire rack set over parchment paper (to catch drips). Let the chocolate harden completely at room temperature or in the refrigerator for a quicker set.

Once the chocolate has set, your homemade Dutch Mergpijpjes are ready to be savored! Enjoy the rich, multi-layered experience of this classic Dutch delicacy.

Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.

Need more inspiration?

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Dutch Mergpijpjes (Marzipan Pastry)

Andréa

Notes

Nutrition