Marzipan is a sweet, almond treat that is popular throughout the world. However, few nations seem to enjoy marzipan as much as Germany, where the sweet is an essential player in Christmas celebrations. There are even laws governing the ingredient content in authentic marzipan, allowing only rosewater as a flavouring ingredient and two parts almond to every one part sugar. Marzipan can be shaped into virtually any shape, and is often iced or dipped in chocolate.
- Skill level:
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Things you need
- 0.454kg. almonds, blanched peeled and coarsely chopped
- 3 large egg whites, kept at room temperature
- 1/4 tsp salt
- 1 to 2 tbsp rosewater
- 3 to 4 cups icing sugar
- Coffee grinder, blender or mortar and pestle
- Egg beater or mixer
- Mixing bowl
- Cling film
- Airtight, refrigerator-friendly container
Using the blender, coffee grinder, or mortar and pestle, grind the almonds into a fine powder.
Place egg whites and salt into the mixing bowl. Using the egg beater or mixer, beat the egg whites and salt until they're frothy.
Add the rosewater into the mixture.
Sift in the first three cups of icing sugar, one cup at a time. Knead the mixture after each addition.
Add only enough of the fourth cup of the icing sugar to make the mixture into a smooth dough. The dough should be pliable and not overly sticky.
Divide dough into desired portions and wrap in cling film. Enjoy at your leisure, and store any uneaten portions in the refrigerator, packed in an airtight container. If properly stored, the marzipan should be good for up to eight weeks.
Tips and warnings
- To make decorative shapes, press the dough into moulds, shape them with dampened hands, or roll the dough into a flat sheet and use a cookie cutter. Any shaped or formed marzipan should be left to dry overnight on a baking tray.
- If you'd like to make the marzipan more colourful, apply food colouring using a small paint brush.
- Feel free to decorate your marzipan with edible candies and other decorative items to make it fit any festive situation.
- While rosewater is used to make authentic German marzipan, you can substitute it with 4 tsp of vanilla or almond extract.
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