Marzipan is a sweet confectionery made from almonds, fine icing sugar, and a small amount of liquid to help form it into the deliciously sweet and pliable ingredient it is. Here, we have used egg yolk, brandy and a little bit of lemon juice to get a lovely smooth and pliable consistency, but other recipes might use egg white, or add a dash of vanilla or almond essence. Perfect for icing cakes, forming into decorations for cupcakes, or as filling, this marzipan recipe will prove an invaluable addition to your pastry-making toolkit.
Ingredients
Method
1.Sift icing sugar and almond meal into a large bowl; discard any lumps. Stir in remaining combined ingredients.
2.When mixture becomes too stiff to stir, use your fingers to press the ingredients together. Turn paste onto surface dusted with extra sifted icing sugar; knead gently until paste becomes smooth and pliable.
3.Wrap paste in plastic wrap to keep airtight until required.
Almond paste will keep well in the refrigerator for 2 weeks or frozen for several months. Thaw the frozen paste in the refrigerator overnight.
Note
