Marzipan Ii Food
MARZIPAN II
A simple recipe to add that special touch. Marzipan can be rolled out and used to cover a cake, or to make decorations.
Provided by C. Lynn
Categories Desserts Candy Recipes Nut Candy Recipes
Yield 16
Number Of Ingredients 4
Steps:
- In a large bowl, knead almond paste to soften. Mix in egg whites. Knead in confectioners' sugar 1 cup at a time. Add vanilla. Knead until marzipan feels like heavy pie dough.
- Wrap tightly in plastic, and store in refrigerator in a sealed container. To use after storage, let stand at room temperature until soft, then knead briefly.
Nutrition Facts : Calories 154.9 calories, Carbohydrate 29.2 g, Fat 4 g, Fiber 0.7 g, Protein 1.7 g, SaturatedFat 0.4 g, Sodium 8.4 mg, Sugar 22.1 g
MARZIPAN II
Steps:
- Place the almonds and 3 tablespoons of the granulated sugar in a food processor fitted with a steel blade. Pulse until the almonds are very finely ground (about 2 minutes).
- Place the remaining granulated sugar and the water in a 3-quart heavy-bottomed saucepan. Stir together over medium heat until the sugar is dissolved, about 5 minutes. Brush down the sides of the pan with a pastry brush dipped in warm water to prevent the sugar from crystallizing. Place a candy thermometer in the pan and increase the heat to medium-high. Cook the mixture without stirring until it registers 236°F on the thermometer.
- Remove the pan from the heat and quickly stir in the ground almonds and the egg whites. Return the pan to the heat and cook over low heat, stirring constantly, until the mixture thickens (3 to 5 minutes).
- Dust a smooth work surface heavily with some of the confectioners' sugar. Remove the pan from the heat and turn the mixture out onto the surface. Dust the top of the marzipan heavily with confectioners' sugar and leave it to cool.
- Knead the marzipan (see page 31) until it is smooth and pliable (about 5 minutes). Add more confectioners' sugar as needed to keep the marzipan from being sticky and too soft.
- Wrapped tightly in plastic wrap, the marzipan will keep for up to 2 months in the refrigerator or 6 months in the freezer. Bring the marzipan to room temperature before using.
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- Peel the almonds. If using unpeeled almonds, place them in a heatproof bowl and cover with boiling water. Let them stand for a few minutes, which will loosen the skins.
- Dry the peeled almonds. Spread the almonds out on paper towels or a clean tea towel to dry for a few minutes. Grinding almonds for marzipan. Grind the almonds till fine.
- Grind the almonds. Place the almonds in the food processor and process to a very fine consistency, scraping down the sides and over the bottom of the bowl as needed.
- Process with sugar. Add the confectioners’ sugar and 1 teaspoon water. Keep processing until a thick, smooth paste forms. If the mixture remains dry and crumbly, add water, about ¼ teaspoon at a time.
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