Marzipan is one of the greatest culinary inventions ever to come out of, wherever it came from. It's edible play dough that can be rolled thin to cover and smooth out a cake for decoration, sculpted into Michael Jackson, or brought to life as a miniature and very creepy looking realistic baby. I love Marzipan and everything about it, except the cost of buying it prepackaged. Packaged Marzipan is also stiff, hard and more difficult to work with than fresh made. So, here is my recipe for Marzipan.Retro Woman's Marzipan
Ingredients
4 1/2 cups/450g/16 oz Ground Almonds1 cup/ 225g/ 8 oz Icing Sugar
1 cup/ 225g/ 8 oz Caster Sugar
2 eggs
1/2 lemon juiced
1 tbsp almond essence or Rose Water
Method:
-Whisk eggs, almond essence or rose water, and lemon juice.
-Stir in Sugars and almonds.
-Use hands to form mixture into a ball.
-Knead well to produce a pliable dough.
-Cover and chill until needed.
Bakers Notes-
- Almond essence will produce a sweeter marzipan, that is typically used in Europe, however Rose Water which is used in Turkey and other Middle Eastern countries is less sweet but adds a wonderful floral bouquet to the marzipan. Feel free to experiment with all sorts of essences to find the flavour you like.
This sounds wonderful! I've never worked with marzipan before and now I've added it to my long list of things to try.
ReplyDeleteHow finely do you grind the almonds?
Over on this side of the pond, icing sugar is called confectioner's sugar and caster sugar is called super fine sugar (I had to look it up...I love Google!).
I normally buy ground almonds already ground, but if your grinding them yourself, you want it the consistancy of a course flour.
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