Margarita Balls I Recipe -
Margarita Balls I Recipe

Margarita Balls I

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"Right up there with Rum Balls (see recipe)."

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Original recipe makes 4 dozen Change Servings


  1. Mix 1 box (12 oz) vanilla wafers, crushed into crumbs, with 1/2 lb ground blanched almonds.
  2. Melt four 1 oz squares white chocolate according to package directions.
  3. In blender, process tequila, orange marmalade, and light corn syrup until smooth. Stir, along with melted chocolate, into crumb mixture.
  4. Shape into 1 inch balls and coat with sugar. Store in refrigerator.
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Reviews More Reviews

Most Helpful Positive Review
May 05, 2007

I used the back end of a large ladle to pulverize the wafers in the wax bag they came in - kept things from getting too messy. After considering other reviewers' comments, I elected to add a shot of Cointreau to the mixture (for additional moisture and more orange flavor). I found them to be delicious and the smell was wonderful. I also found that the mixture was easier to work with when making the balls on the smallish side, and to dip my fingertips in water about every ½ dozen or so (the extra moisture helps when forming them!) I'm bringing them to a Cinco de Mayo cocktail party tonight and will give a couple dozen of these as a hostess gift. Thanks for a unique and tasty treat.

Most Helpful Critical Review
Dec 06, 2002

Awfully "liquory", but generally an interesting treat for an all-adult party.


32 Ratings

Dec 06, 2002

I think these are just okay, but I'm not allowed to make anything else for our company get togethers. Ever.

Oct 15, 2009

I make these every Christmas to give as little gifts. I think the most important thing is to make them at least 4-5 days before you plan on serving them. Store in fridge. The longer they sit, the better they are. I also always add a little extra tequila to the mix!

May 11, 2010

Several people told me that these were wonderful. I followed the original recipe, but added a squeeze of lime and a shot of cointreau- delicious! Also, as someone else suggested, I let these sit in the fridge for 5 days and they DID get better with time! yum yum.

Jan 05, 2009

I thought this recipe was good, not amazing but good. I didn't have any problems with them being crumbly or dry. I used my blender to crush up the cookies very fine, and my pampered chef chopper to chop up my sliverd almonds. (I think getting these ingredients very fine is key) I added a shot of Grand Mariner (didn't have Contreau as suggested)and I used 6oz of white choc. (the whole box- hey why not the more chocolate the better right I dipped them in colored decorators sugar (green, pink & white) they were pretty & sparkley. Everyone loved them. I wraped them up in celophane and tied them w/ a pretty bow and put them in a fun martini glass (didnt ahve a margarita glass) and gave as gifts. they got rave reviews!!

Dec 01, 2005

I have been making these for the past 5 years, they are the BEST! The recipe is very easy and the finished product is always a huge hit.

Nov 19, 2007

Really not worth the effort and ingredients. It was sweet, but none of the flavor came through. I tried doubling the marmalade and the booze...but nothing. I was afraid to add more because they would be too mushy. Also added some lime juice and salt as a last desperate measure.


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  • Calories
  • 166 kcal
  • 8%
  • Carbohydrates
  • 18 g
  • 6%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 9.2 g
  • 14%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 51 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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