Made from almond paste but having a firmer and smoother texture, marzipan is easier to handle. It is used for decorating and as an ingredient in candies.

　　

Ingredients

1 pound

　　3 cups confectioners’ sugar, sifted

　　1 recipe almond paste (page 149)

　　2 large egg whites, lightly beaten

　　

Step 1

Dust a marble or wood board with a few tablespoons of the confectioners’ sugar. Place the almond paste on the board and make a well in the center of the paste. Add the egg whites and 1 cup of the remaining confectioners’ sugar.

　　

Step 2

Knead the mixture together (see page 31), adding the remaining confectioners’ sugar as needed to make a smooth and pliable texture (about 5 minutes). Marzipan should have the consistency of pie dough when completed.

　　

Step 3

Tightly wrapped in plastic, the marzipan will keep for 3 months in the refrigerator or 6 months in the freezer. Bring the marzipan to room temperature before using.

　　

VARIATIONS

Step 4

Optional flavorings for marzipan include 1 to 2 tablespoons liqueur, 1 to 2 tablespoons espresso, or 1 to 2 teaspoons extract (lemon, vanilla, orange). Knead in the flavoring with the egg whites.

　　Truffles, Candies, and Confections