Marzipan is a confectionery with a strong but pleasing
almond flavour and aroma, consisting primarily of sugar or honey and almond
paste, sometimes augmented with almond oil or extract. It is often made into
sweets; common uses are marzipan-filled chocolates and small marzipan
imitations of fruits and vegetables. It is also rolled into thin sheets and
glazed for icing cakes, primarily birthday cakes and Christmas cakes.
I have tried this after many years and I am quite pleased with the
outcome, though it was a bit hectic.
Once the marzipan mix is prepared, forming into different shapes either
by using rubber moulds or by hand can be done at ease. The mix can be refrigerated wrapped with
cling film for using it at a later date.
Ingredients:
- 4 cups almonds
- 4 cups sugar (powdered)
- 3 egg whites
- 2 tbspn rose water
- Food colours of choice
- ½ tspn cardamom powder
- 1 cup water
- Little Butter
Method:
- Soak the almonds overnight. Peel off the skin.
- Dilute the rose water in water.
- Blend the nuts to a fine paste using the diluted rose water and egg whites.
- Add half of the sugar while blending, so that the paste gets smoother.
- Transfer the almonds paste, remaining sugar to a non-stick vessel and keep it on a low fire.
- Keep stirring until it forms a smooth ball.
- Cool the stuff and knead it till soft.
- If it sticks use little butter to knead.
- Divide the stuff into smaller parts and mix the colour of your choice.
- Using a rubber mould form different shapes. Sprinkle powder sugar on the mould for the sweets to come out at ease.
- In the absence of a mould, spread it in a greased plate and cut into square/diamond pieces.
Refrigerate the sweets in order to remain firm.
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