How do i make marzipan?

Answer 1

Marzipan

1 pound blanched almonds, coarsely chopped
3 large egg whites, room temperature
1/4 teaspoon salt
4 teaspoons vanilla
3 to 4 cups confectioners' sugar

In an electric coffee grinder, grind the blanched almonds in small batches into a fine powder. Sift the powder through a fine sieve into a large bowl. Regrind any almond particles remaining in the sifter. In a bowl whisk the egg whites with the salt until they are frothy, whisk the vanilla, and stir the mixture into the almond powder. Sift in 3 cups of confectioners' sugar, 1 cup at a time, kneading the mixture together in the bowl, and sift enough of the remaining 1 cup sugar to form a smooth, pliable dough (add more sugar if the dough is too sticky). Quarter the dough and wrap each piece tightly in foil. The marzipan paste keeps, chilled, in an airtight container for up to 8 weeks.

Marzipan fruits:
1 pound marzipan paste, at room temperature
Food coloring, for decorating
Cloves, for decorating

Work with 1 piece of marzipan at a time, keeping the remaining marzipan covered tightly. Pull off a piece of marzipan paste, form it into a smooth ball by rolling it between the palms, and shape it gently into the desired shape. (Wipe hands occasionally with a damp cloth.)
To achieve the texture of citrus fruit roll the marzipan shape over a fine grater or sieve. A small wire loop may be pressed into the back of the thickest part of the marzipan if the marzipan is for hanging.

Let the marzipan dry on sheets of foil overnight and with a large soft watercolor brush dipped in the food coloring, tint it as desired. If a shading effect is desired add the second coat of coloring before the first coat dries.

Let the marzipan dry on foil for 2 days and with a fine soft water color brush dipped in the food coloring add any fine details desired. Wooden picks, broken into small pieces and colored with food coloring, may be used to form the stems of fruits. Cloves may be used to form the blossom end of fruits such as apples and pears. White paper may be cut and colored with food coloring to form the leaves for fruits, or any small leaves may be used.

After the marzipan has had its final coat of food coloring let it dry on sheets of foil for1 day. The marzipan keeps, chilled, in an airtight container for up to 8 weeks.

Yield: 25 small marzipan shapes

Answer 2

INGREDIENTS
yields: 2cups

* 1 cup almond paste
* 2 egg whites
* 3 cups confectioners' sugar
* 1/2 teaspoon vanilla

DIRECTIONS

1. In a large bowl, knead almond paste to soften. Mix in egg whites. Knead in confectioners' sugar 1 cup at a time. Add vanilla. Knead until marzipan feels like heavy pie dough.
2. Wrap tightly in plastic, and store in refrigerator in a sealed container. To use after storage, let stand at room temperature until soft, then knead briefly.

Notes

A few drops of food coloring may be kneaded into portions of marzipan until the desired shade is achieved.

If marzipan stiffens up, just knead in a little water, egg white or corn syrup.

Answer 3

75 - 100 grams / 3 - 4 oz of ground almonds
1 cup of icing sugar
1/2 cup of castor sugar
1 egg yolk
2 tablespoons of fresh strained lemon juice
1/2 teaspoon of almond essence

In a medium sized bowl or food processor mix together the ground almonds, icing sugar and castor sugar. Make a well in the centre of the mixture and add the egg yolk, strained lemon juice and essence. Taste and add more essence if desired. Mix together thoroughly. Turn out onto the bench dusted with a mixture of icing sugar and cornflour and knead the mixture until smooth

Answer 4

Almond paste, sugar, a little egg white.

You can sometimes buy tubes already-made.

It's kinda gross, really, but it's fun to mold into cute shapes!

Check Martha Stewart--she likes that stuff.