Marzipan Recipe
Marzipan is a traditional almond paste that is prepared to decorate cakes with figurines or make a dessert for Christmas, Easter, it is also interesting for kids, they adore them. With the help of gel and nourishing colors, you can decorate them in many ways. Follow the recipe.
Ingredients: simple, total time: 80 min
125 g of almonds cleaned
125 g of sugar
35-40 g of egg white
a few drops of almond flavoring
Preparation:
Take the almonds and soak them in warm water for a couple of hours. Remove the shell of the almonds or if you want to make it faster, buy already cleaned almonds in healthy food. Before you start making this dessert, put the almonds in the freezer for 30 minutes. Almonds must be cold when making. Why? Because the coldness of almonds prevents the loss of oil and active ingredients, especially when mixing, and makes it easier to spread the marzipan.
Place the almonds in a super chopper together with the sugar and blend into a powder. There must be no lumps or clumps, because the marzipan would spread while being spread. It is not necessary to use powdered sugar because the sugar mixes with the almonds. At this stage of work, you can use powdered or gel colors to get a very colorful marzipan. When making this dessert, use pasteurized egg whites to avoid the risk of salmonella.
Beat the egg whites with a fork, add half the amount in the mixture of almonds powder and sugar, mix the ingredients lightly with a spoon. Then switch to mixing by hand, add the almond aroma and the rest of the egg whites and continue mixing by hand.
The mixture must be smooth and compact. Leave the dough in the refrigerator before rolling out the dough.
For easier application, sprinkle the work surface with powdered sugar. From this dough you can make: vegetables, fruits, animals, little people.
In Italy, it is customary at Christmas to eat a piglet with a coin, it is said to bring good luck when shared :) the dessert looks very nice.
Buon appetito!
NOTE:
If you want to make slightly larger figurines, double the amount of ingredients. Alternatively, it is possible to replace the egg whites with the same amount of water: in this case, we are talking more precisely about “almond paste”. The water must be brought to a boil together with the sugar, until the syrup starts to “swirl”.
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