First things first – let’s toss 4 cups of almonds into our handy dandy little food processor and grind them up. We should end up with something like this:
Now let us combine 2/3 cup water and 2 cups of sugar (organic cane sugar of course…haha with my pinky in the air for added fanciness) in a sauce pan.
Pop that sauce pan onto the stove and begin melting the sugar and water together over a medium heat.
Now we need to grab a couple of farm-fresh eggs. (thanks Melanie!)
Separate the whites from the eggs and toss the yolks…or you could eat the raw yolks Hulk Hogan style…it’s up to you really.
Now lets check back on our sugar water and give it a stir.
At this time it would be good to get an ice water bath started. In the sink is probably easiest.
See this stuff?
Measure out about 1/4 teaspoon. Mix that in with the sugar water mixture.
After the Cream of Tartar is mixed in…we need to bring the sugar up to a boil for about 3 minutes or so. If you’ve got a candy thermometer you will want it around 240°…I’ve got a digital thermometer that is fairly accurate, so I just made sure it was withing range.
After a few minutes of this:
Toss some powdered sugar on to a cutting board or clean workspace.
Now get that mixture cooled down by placing the pan into the ice water bath and keep stirring it until it gets thick.
Now that the mixture has thickened a bit, we can add our egg whites and almonds.
Now throw that mix back onto the stove over medium heat until it all mixes up together and becomes like a paste.
Spread your powdered sugar around the cutting board area and dump out your Marzipan to cool.
You can move it around until it stays and doesn’t run off the edges…allow the Marzipan to cool until it’s pliable.
It should look a little something like this:
Now this part is optional. I’ve got cocoa powder and a little cinnamon mixed into a bowl.
Pinch off a piece of Marzipan and roll it into a small ball. Now roll that ball around in the cocoa/cinnamon mix.
You end up with little Marzipan Truffles.
Dust them with a little powdered sugar and you’ve got a treat fit for anyone. Careful though…this little boogers are addictive.
Rye…I noticed two typos – can’t believe it…I know it’s going to drive you crazy until you have the chance to fix them
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Make that three typos!
But that doesn’t take away from how yummy this looks.
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What grammar natzis. Your Marzipan is good indeed.
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Don’t they make little baby figurines out of marzipan?
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What exactly is tartar and who was the first person that thought to cream it???
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This is great! Now I know what to do with my almonds up in the cupboard! My sister and I love to go down to this pastry shoppe up in Victoria, BC and pick up these croissants that have been split and then had marzipan slathered on the inside. Then they just sprinkle them with powdered sugar. I think I’ll go whip up a batch myself here at home and see how they turn out! Thanks for the great info!
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Marzipan mmmmmmmmmmmmmmmm I am already addicted!
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I love marzipan at Christmas. We always had it in Spain where I grew up. Maybe this Christmas, making marzipan from scratch will be my project . . .
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