Made from a finely ground
almond paste, marzipan is popular in Europe, especially around
Christmas and Easter, when it is colored and formed into fanciful
shapes.
Marzipan
- 1 cup blanched almonds
2 cups powdered sugar
1 teaspoon almond extract
2 large egg whites, see note
- Process almonds in a food
processor until it forms a paste. Combine with powdered sugar
and almond extract; stirring well.
- Stir in egg whites (see
note), one at a time, until mixture is moist; blending thoroughly
after each addition.
- Transfer to a surface
dusted with powdered sugar and knead until smooth and pliable.
Shape into fruit or other favorite shapes. Serve immediately
or store in airtight containers.
Makes about 3 cups marzipan.
Note: For Salmonella-Safe Egg Whites
You will need:
- A medium stainless steel
bowl
- A wooden or plastic stirring
spoon
- A heat-resistant rubber
spatula
- A medium skillet
- A quick-read kitchen thermometer
Place egg whites in bowl.
For each white, add 1 tablespoon sugar, 1/2 teaspoon water, and
1/16 teaspoon cream of tartar. Stir gently, breaking up egg whites,
but not raising any foam. Set aside.
In skillet, heat 1-inch
of water to a simmer and remove from heat. Place the bowl in
the hot water and begin stirring and scraping constantly with
rubber spatula to prevent overheating. After 1 minute of constant
stirring, remove bowl from hot water and check temperature with
thermometer (tilt bowl if necessary to have about 2-inches of
white covering thermometer stem).
Temperature must be 160°F.
If not, place the bowl back in the hot water and resume scraping
in 15-second increments until the temperature reaches 160°F.
Rinse off the thermometer in the hot pan water between each use.
When the desired temperature
is reached, proceed with recipe.
