These margarita balls will go fast at the picnic or office party.
Margarita balls are fun, bite-sized, and crowd-pleasing treats for a summer party.
You may also recognize the similarities tobourbon balls.
Credit:Jen Causey; Food Stylist: Emily Nabors Hall; Prop Stylist: Caleb Clarke
Both desserts lean into their boozy bite but are fun and totally portable.
The hardest part is the long wait while they chill in the fridge.
(Get the full recipe below).
Credit:Jen Causey; Food Stylist: Emily Nabors Hall; Prop Stylist: Caleb Clarke
This dessert is almost like a cross between acake popand acookie ball.
The Jell-O mix gives the dough a delicate, tangy taste and compliments the orange marmalade and tequila well.
The sugar mixture also has the Jell-O mix in it and gives that extra tang of citrus.
Credit:Jen Causey; Food Stylist: Emily Nabors Hall; Prop Stylist: Caleb Clarke
All the flavors balance each other well.
And the salt in the mix mimics the taste of a salt-rimmed glass.
)almond flour
1/2cupwhite chocolate chips(from 1 [11-oz.]
Credit:Jen Causey; Food Stylist: Emily Nabors Hall; Prop Stylist: Caleb Clarke
), melted
1/4cup(2 oz.
Transfer crumbs to bowl of a stand mixer fitted with a paddle attachment.
Shape the margarita balls:
Portion dough into 36 pieces (about 1 heaping tablespoon each).
Credit:Jen Causey; Food Stylist: Emily Nabors Hall; Prop Stylist: Caleb Clarke
Roll between hands until smooth and round; place on a parchment paper-lined large rimmed baking sheet.
Refrigerate, uncovered, until slightly chilled, about 10 minutes.
Serve immediately, or store, covered, in refrigerator until ready to eat.
Credit:Jen Causey; Food Stylist: Emily Nabors Hall; Prop Stylist: Caleb Clarke
Credit:Jen Causey; Food Stylist: Emily Nabors Hall; Prop Stylist: Caleb Clarke
Credit:Jen Causey; Food Stylist: Emily Nabors Hall; Prop Stylist: Caleb Clarke
Credit:Jen Causey; Food Stylist: Emily Nabors Hall; Prop Stylist: Caleb Clarke
Credit:Jen Causey; Food Stylist: Emily Nabors Hall; Prop Stylist: Caleb Clarke
