This cooked marzipan is often flavoured , coloured and used to make sweets.

• Slowly dissolve 500g of granulated sugar in 150ml of cold water by stirring over a low heat.
• Once the sugar is dissolved, bring to the boil, skim off any scum and boil until it reaches 240*F / 118*C / Soft Ball Stage on a sugar thermometer
• Remove from the heat and stir quickly until the sugar is slightly cloudy.
• Stir 375g of ground almonds into the slightly cooled sugar
• Beat 2 egg whites very lightly until just loosened, and stir in to the almond paste
• Turn onto your work surface (marble is always good) and work with a pallette knife until it is cool enough to touch.
• Knead until smooth, adding colouring and / or flavouring extract such as vanilla, chocolate, rosewater, orangeflower water

Thank you for trying a Vanielje Kitchen recipe. I hope it fed you mind, body and soul.

Trackback URI | Comments RSS