Spek
This first recipe is for marzipan spek. Technically you can also make the the pink and yellow mallow spek but I think it is more laborious. I’ve not made it myself but I’m including a recipe that you may try at home if you wish
Marzipan Spek
This is a marzipan based sweet that mimics bacon or speck visually — layers of red and white almond paste or fondant, sometimes pink and cream. It’s more like a sweet marzipan bar or fondant slice, cut thinly to resemble bacon.
Ingredients
- 200 g Ground almonds
- 200 g Icing sugar
- 1 Egg white
- a few drops Almond extract
- a few drops Red food colouring
Instructions
- Mix the ground almonds, icing sugar, egg white, and almond extract into a firm marzipan-like paste.
- Divide into two portions.
- Tint one portion red or pink, leave the other white.
- Roll out each into thin rectangles (about 5 mm thick).
- Layer red–white–red–white, pressing gently to stick together.
- Wrap in parchment and refrigerate for an hour.
- Slice thinly to show the striped “bacon” effect.
Notes
You can glaze lightly with sugar syrup for shine.
Tried this recipe?Let us know how it was!
Dutch Mallow Spek (Pink and White Marshmallow Strips)
Soft, fluffy, pink-and-white marshmallow sweets that look like strips of bacon — a nostalgic Dutch treat loved by children and perfect for festive gift boxes or coffee-time snacks.
Servings: 20–24 pieces
Prep time: 30 minutes
Cook time: 15 minutes
Rest time: 6 hours
Total time: 6 hours 45 minutes
Ingredients
- 20 g gelatine about 8 leaves or 2 tbsp powdered
- 400 g caster sugar
- 200 ml water divided: 120 ml + 80 ml
- 2 tbsp liquid glucose or corn syrup
- 1 tsp vanilla extract
- A few drops red or pink food colouring
- 3 tbsp icing sugar
- 3 tbsp cornflour
Instructions
- Soak the gelatine in 120 ml cold water for 5–10 minutes to soften.
- In a medium saucepan, combine 400 g caster sugar, 80 ml water, and 2 tbsp glucose or corn syrup. Heat gently until the sugar dissolves, then boil to 118°C (soft-ball stage).
- Remove from the heat and stir in the softened gelatine with its soaking water until melted and fully combined.
- Transfer to a large bowl or stand mixer. Whip on high speed for 8–10 minutes until the mixture is thick, white, and fluffy. Beat in the vanilla extract.
- Divide the mixture into two bowls. Tint one portion pink and leave the other white.
- Line a square or rectangular tin with non-stick paper and dust with a 50:50 mix of icing sugar and cornflour.
- Spoon alternate layers or stripes of white and pink marshmallow into the tin. Smooth the top and dust again with the sugar-cornflour mix.
- Leave to set at room temperature for 4–6 hours or overnight.
- Turn out onto a board, dust again, and cut into strips about 2 cm wide to resemble bacon slices.
Notes
Add a drop of strawberry essence to the pink layer for extra flavour.
Store in an airtight tin at room temperature, separated with parchment if needed.
Keeps well for up to a week.
Dust lightly before serving to prevent sticking.
Tried this recipe?Let us know how it was!