MARZAPAN RECIPES

Ingredients:

3 cups Whole Almonds; Blanched and Ground
2 cups Granulated Sugar
1 cup Water
2 Egg Whites; Slightly Beaten
3-4 Tbs. Confectioners' Sugar
1 tsp. Vanilla Extract

Heat water and granulated sugar in a saucepan until the sugar is dissolved and the mixture comes to a boil. Let it boil steadily, without stirring until the temperature reaches 230-F to 234-F degrees on a candy thermometer. Remove from heat and beat until the mixture turns slightly cloudy. Stir in ground almonds, egg whites and vanilla.
Cook over gentle heat for 2 to 3-minutes or until the mixture pulls away from the side of the pan. Turn mixture onto a surface that has been sprinkled with some of the confectioners' sugar. Knead the mixture until smooth, working in the rest of the confectioners' sugar. Pull of pieces and roll into balls or olive-shaped pieces. Wrap in foil or wax paper and store in an airtight container.

Ingredients:

(MARZAPAN of Toledo Spain, Spanish marzapan can be shaped into balls, or ovals, or little cups filled with apricot jam. Toledo’s masters of marzapan put their imagination to work and form longs lengths of the sweet to coil around boxes as eels and dragons. With sugar scales, candy eyes and almond-studded jams the fantastic works are shipped all over Spain to the delight of everyone).

Ingredients: 3 cups Whole Almonds; Blanched and Ground 2 cups Granulated Sugar 1 cup Water 2 Egg Whites; Slightly Beaten 3-4 Tbs. Confectioners’ Sugar 1 tsp. Vanilla Extract

Heat water and granulated sugar in a saucepan until the sugar is dissolved and the mixture comes to a boil. Let it boil steadily, without stirring until the temperature reaches 230-F to 234-F degrees on a candy thermometer. Remove from heat and beat until the mixture turns slightly cloudy. Stir in ground almonds, egg whites and vanilla. Cook over gentle heat for 2 to 3-minutes or until the mixture pulls away from the side of the pan. Turn mixture onto a surface that has been sprinkled with some of the confectioners’ sugar. Knead the mixture until smooth, working in the rest of the confectioners’ sugar. Pull of pieces and roll into balls or olive-shaped pieces. Wrap in foil or wax paper and store in an airtight container. Happy Cooking from The Cook & Kitchen Staff at Recipe-a-Day!

Ingredients:

Categories: holiday, polish, candies, marcepan Yield: 2 Pounds

1 lb Almonds (blanched), -finely ground 1 lb Sugar, powdered -(confectioner's sugar) Food colouring 2 tb Orange water or rose -water (Can be obtained -from your local -drugstore) Decorations :
Combine ground almonds, sugar and flavouring in a saucepan. Cook until mixture leaves side of pan. Roll almond mixture on a flat surface to about 1/2-inch thickness. Cut into shapes, mold, paint with food colouring, decorate, etc. Place on wax paper to dry for 2 hours.

NOTES

* Marzipan -- This recipe could be used as part of a 12-course meal known in Polish as Wigilia, or on its own. Wigilia is eaten after sundown on Christmas Eve.

: Time: 1/2 hour plus time to decorate.
: Precision: Approximate measurement OK.
: Original recipe passed down through the generations and translated from Polish into English (with a few mods) by Edward Chrzanowski

Ingredients:

(MARCHEPANE)

Yield: 6 Servings 2 lb Skinned, blanched whole -almonds
Ice water
4 Egg whites
2 2/3 c Confectioners sugar
1/2 c Orange juice

Colors: Natural, or, if necessary, artificial parsley or mallow for green sandalwood or alkanet for red saffron or dandelion for yellow blue turnsole for light blue violets for lavender

1. In a mortar and pestal or a blender, grind the almonds to a thick paste. Add small amounts of ice water, about 1/2 tsp. at a time, to prevent the almonds from becoming to oily. Place almond paste in a large mixing bowl.

2. In another bowl, beat egg whites until they peak. Gradually beat in the sugar.

3. Add the sweetened egg whites to the almond paste. With fingers wet in orange juice, knead the resulting mixture. If the mixture is too sticky to handle, add small amounts of orange juice, 1 tsp. at a time. Thoroughly knead for about 10 minutes.

4. Separate the marzipan into several sections, on for every color required for your sculpture.

5. In a separate small mixing bowl for each color, place the marzipan portions and cover the bowl tightly with a clean cloth tied securely or with aluminum foil. Allow these to ripen or "age" in refrigerator for at least 24 hours. (One old recipe recommends aging for a fortnight). Two days ought to suffice.

6. Mix the natural coloring agents, into the aged marzipan. The stiff confection will be easier to knead if allowed to return to room temp.

7. Sculpture the paste according to your wildest fancy. Wet fingers, preferably in ice water.

From: Fabulous Feasts, Medieval Cookery and Ceremony Shared By: Pat Stockett

Ingredients:

Yield: 6 Servings 250 g Sugar
500 g Shreded almonds
200 g Dusting sugar (10 x extra -very fine)
2 Beated eggs
1 tb Lemon juice (Real one)
1 ts Almond essence
Place sugar in a bowl with the almonds, add the eggs, lemon juice and the almond essence.
Now go and wash your hands very well and wipe them extremly well (very dry). Mix the batter and make a ball with it. Now on a dusting sugar covered place the "ball" and by hand start to knead it until it is soft enough. Now is ready for use. Can be used on top of cakes and then coming the glace in fine stripes.

Yield: 1 Servings

Ingredients:

8 oz Almond paste
2 1/4 c Confectioner's sugar
1 ea Egg white; beaten lightly

* Blend the almond paste and sugar together. Add enough egg white to create the consistency of modeling clay. BANANA Color the marzipan light yellow and roll it into the banana shape. Dissolve cocoa in a little water and, with a small paint brush, streak the fruit with brown lines.

APPLE Color the marzipan light green or green yellow. Shape into apple shape and make an impression on top with a chopstick. Finish the apple with a brown stem and a green leaf (made of marzipan)

STRAWBERRY Color the marzipan red and shape it into a strawberry. Roll the berry in granulated sugar. Make the hull with green marzipan.

ORANGE Make a smooth ball of orange-colored marzipan; then press a piece of paper towel against the sides to create the texture of orange skin. Push a whole clove into the stem end of the orange.

This recpie makes one full-sized fruit or eight miniatures. Using chopsticks or toothpicks help the modeling process. Paste food coloring is the best, though liquid works o.k.

Favorite Web sites

Back to recipes
Home
Children's page