Homemade Marzipan Paste
|
2
cups sugar |
|
large pinch of cream of tartar |
|
4
tablespoons water |
|
3 ½
cups ground almonds |
|
2 egg
whites |
|
3
cups icing sugar (sifted) |
|
almond essence (optional) |
EQUIPMENT
Sugar
thermometer
Marble
slab, or heavy duty chopping board
METHOD
| 1. |
Warm
sugar and water in a large saucepan, over a low heat, until all the sugar
has melted. |
| 2. |
Add the
cream of tartar and bring to the boil. |
| 3. |
Boil
rapidly until the syrup reaches 118 C (245 F). Do NOT over boil as this will
make the past difficult to handle. |
| 4. |
To test
the paste drop a small ball into a cup of cold water - it should form a soft
ball when rubbed between the fingers. Now remove saucepan from the heat and
place its base in cold water. |
| 5. |
Immediately add the almonds and egg whites and stir. |
| 6. |
Return
the saucepan to a low heat and stir until mixture thickens. |
| 7. |
Place
thickened paste onto the marble slab (or large chopping board) and work it,
folding it from the edges towards the middle, until it cools and thickens. |
| 8. |
When
paste is cool, knead it, adding the icing sugar, until it is smooth. It will
take up to half its weight in icing sugar. |
| 9. |
A few
drops of almond essence may be added to enhance the flavor. |