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.
- 2 1/3 cup (375g) pure icing (confectioners') sugar
- 1 cup (125g) almond meal
- 2 tablespoon brandy
- 1 egg yolk
- 1 teaspoon strained lemon juice
- 1Sift icing sugar and almond meal into a large bowl; discard any lumps. Stir in remaining combined ingredients.
- 2When 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.
- 3Wrap 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.
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