Skip to main content
FeaturedRecipes

Home-Made Marzipan by Komel adil

By October 21, 2020No Comments

Home-Made Marzipan 2 cups almond meal (ground almonds)* 2 cups icing sugar (confectioner’s sugar) 1 egg white(pasteurised) or use few drops of water : To home-make marzipan, all one does is take equal (or almost equal) quantities of almond meal and icing sugar (must be pure, not mixed) – approximately 2 cups of each (I usually add a little more icing sugar than almond meal), and mix together in a bowl. Then mix about half of the white of one egg into the almond/sugar mixture, slowly adding the rest, until the right consistency is reached. (You can always add more icing sugar if you have added too much white). To get the right consistency, you need to work the mixture until it makes a dough – best done with your hands. Work it, squeezing and kneading (but not on a bench top, like for bread dough – keep it in your hands) until it’s nice and smooth, like a lovely ball of fine white clay. Marzipan dries out very quickly, so you want to keep it moist (but not too moist) while you work on the fruit. So, put it in a clean bowl, with either plastic wrap or a wet tea towel over the top. To make marzipan fruit, you need to have on hand lots of different food dye colours, several fine paint brushes, two or three glasses of water to dip the brush, a plate or two to mix on, plus a role of kitchen paper to wipe brushes as you go. Also, have a stock of cloves with stems, to use as stalks or ‘eyes’ or ends on various types of fruit, and a small bowl of caster sugar, to use on strawberries and peaches.

Recommended For You

FeaturedRecipes

Bombay Biryani by Sadiya Bloach

Foodies & Friends
Foodies & FriendsMarch 29, 2021
FeaturedRecipes

Gajrela by Sadiya Bloach

Foodies & Friends
Foodies & FriendsMarch 29, 2021
FeaturedRecipes

Fondant Orange Cake By Chanda Arshad

Foodies & Friends
Foodies & FriendsMarch 21, 2021

Leave a Reply