marzipan

Discussion in 'Pastries & Baking' started by lilgirl8, May 15, 2010.

  1. lilgirl8

    lilgirl8

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    Hi everyone. I need a good recipe for marzipan so that I can make some flowers for a special cake. The marzipan was requested.
     
  2. boar_d_laze

    boar_d_laze

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    This recipe falls somewhere between almond paste and marzipan.  If you want to tilt it to marzipan, just add more sugar.

    Ingredients:
    1-1/2 cups blanched, skinned nuts
    1-1/2 cups to 1-3/4 cup superfine sugar (depends on the nut)
    1 egg white
    1 tsp fresh lemon juice
    1 tsp nut or vanilla extract
    1 pinch salt

    Technique:
    Grind the nuts in a food processor or blender into a fine flour. Add the sugar and pulse. Taste, and adjust for sugar. Add the egg white, lemon juice, extract, salt and process until a paste forms. Empty the paste onto a piece of cling wrap. Using the wrap, roll the paste into a log and refrigerate for at least four hours, preferably overnight, before using.

    Refrigerate up to three weeks, freeze up to four months.

    BDL

    PS.  This recipe is original with me.  If you want to share it you may;, but only on condition that you attribute it to me, Boar D. Laze.
     
  3. lilgirl8

    lilgirl8

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    When you say superfine sugar do you mean confectioner's sugar?
     
  4. mezzaluna

    mezzaluna

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    No. Superfine sugar is used when the sugar needs to dissolve easily and/or quickly. It's used in the US (I can't speak for anyplace else) in mixed drinks, but you can now buy it in supermarkets as "Baker's Sugar". C&H Company packages it in a paper bag and in a carton similar to one used for a half-gallon of milk. It looks like this:

    [​IMG]