Made from a finely ground almond paste,marzipan is popular in Europe, especially around Christmas andEaster, when it is colored and formed into fanciful shapes.
1 cup blanched almonds
2 cups powdered sugar
1 teaspoon almond extract
2 large egg whites (see Note)
Makes about 3 cups marzipan.
Note: For Salmonella-Safe Egg Whites
You will need:
- A medium stainless steel bowl
- A wooden or plastic stirring spoon
- A heat-resistant rubber spatula
- A medium skillet
- A quick-read kitchen thermometer
Place egg whites in bowl. For each white,add 1 tablespoon sugar, 1/2 teaspoon water, and 1/16 teaspooncream of tartar. Stir gently, breaking up egg whites, but notraising any foam. Set aside.
In skillet, heat 1-inch of water to a simmerand remove from heat. Place the bowl in the hot water and beginstirring and scraping constantly with rubber spatula to preventoverheating. After 1 minute of constant stirring, remove bowlfrom hot water and check temperature with thermometer (tilt bowlif necessary to have about 2-inches of white covering thermometerstem).
Temperature must be 160°F (70°C).If not, place the bowl back in the hot water and resume scrapingin 15-second increments until the temperature reaches 160°F(70°C). Rinse off the thermometer in the hot pan water betweeneach use.
When the desired temperature is reached,proceed with recipe.
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