Posted by: Jonjon | January 12, 2009

Marzipan – Basic Marzipan Recipe 8/10


Marzipan – Basic Marzipan Recipe 8/10
13/01/2009

http://candy.about.com/od/nougatmarzipancandy/r/Basicmarzipan.htm

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 and 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 and keeping it in an airtight container.

Conclusion
I used powdered sugar instead of granulated sugar. I didn’t use my candy thermometer because there was not enough liquid inside the pot as I reduced the recipe down to only 1/8 cup of water. It came to a boil really quick, I only let it boil for 1minute because I was afraid that the water was just going to evaporate since there was so little. When I took the pot off the heat, the sugar mixture came into a gelatine form rather than thick and creamy, I think this was because I used powdered sugar. Anyways I pot the pot into cold water and stirred constantly, and it became more gelatiny. Afterwards I put the almond powder, and then when it cooled I took it to my hand. It looked like a failed product. Using my hands, I grabbed the wet almond paste into a bowl with powdered sugar. It took A LOT of powdered sugar to get this moist almond paste to form into a dough. After rolling for ages in powdered sugar, it finally dried up somewhat. I took a bite, and yeah, it tasted like marzipan! So I guess the experiment did not fail so miserably after all! So the taste is like almond extract with coarse texture and sugar.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Categories

%d bloggers like this: