MARZIPAN

Marzipan is a confection consisting primarily of sugar and almond meal.

Some marzipan is flavored with rosewater. Persipan is a similar, yet less expensive product, in which the almonds are replaced by apricot or peach kernels.

Many confectionery products sold as marzipan are made from less expensive materials, such as soy paste and almond essence.

• German marzipan is made by grinding whole almonds with sugar and partially drying the paste, and French marzipan is made by combining ground almonds with sugar syrup.
• Spanish marzipan is made without bitter almonds.

Basic Marzipan is a great all-purpose marzipan recipe for dipping in chocolate, using in recipes, or forming figurines.

Using this as a base, you can color, flavor, or form marzipan into many different candies or decorations.

If you're simply looking to eat the marzipan, cutting it into squares is the easiest way to serve it.

Ingredients:

• 2 cups granulated sugar
• 1/8 tsp cream of tartar
• 4 cups ground almonds (or almond meal)
• 2 egg whites
• Powdered sugar for dusting

Preparation:

1. Prepare a workspace by sprinkling powdered sugar over a marble slab, wooden cutting board, or large baking sheet.

Fill your sink or a large bowl with cold water.

2. Place the sugar and 2/3 cup water in a large heavy saucepan and heat gently, stirring, until the sugar dissolves.

3. Add the cream of tartar and turn up the heat. Bring to a boil and cover, boiling, for 3 minutes.

4. Uncover and boil until the temperature reaches soft-ball stage, 240 degrees on a candy thermometer.

5. Place the bottom of the saucepan in the cold water you’ve prepared,

stirring the sugar mixture constantly until it becomes thick and creamy.

6. Stir in the ground almonds and the egg whites, the place back over low heat,

stir for 2 minutes more until the mixture is thick.

7. Spoon the marzipan onto your prepared work surface, and turn it with a metal spatula until

it cools down enough to touch.

8. Coat your hands in powdered sugar and begin to knead the marzipan, working it until it is smooth and pliant.

9. Your marzipan can now be used immediately or stored by wrapping it in plastic wrap.