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Marzipan
Wed 18-Dec-13
9:59 pm
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brambleberry
Toronto, Canada

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Does anyone have a recipe for marzipan? I'm sure it's easy to make and the bought stuff is expensive and not particularly good.

Home is where the heart is.

Thu 19-Dec-13
8:31 am
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Gottaknit
South Lincolnshire

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1 lb ground almonds

4oz caster sugar

4oz icing sugar (sifted to get the lumps out)

1 large egg

Juice of half a small lemon

half teaspoon each of vanilla essence and almond essence

Mix the dry ingredients

Whisk the wet ones together and mix into the dry. Can be done in a processor or mixer or by hand. If using a machine beware of over-processing. Work it too hard and the almond oil starts to flow and it becomes nasty.

Once it starts coming together as a dough (like pastry) use your hands to work it into a lump. It benefits by being wrapped and refrigerated before being used.

It is easiest to roll out between two sheets of non stick liner, or baking parchment. This year I  got lovely straight lines with the edge of my steel ruler. A pizza wheel also does a good job.

That amount is enough to cover a nine inch cake. I only do a seven inch one, and the leftovers will last as long as my daughter is around to help by clearing them up - at least a week.

chefwave

Thu 19-Dec-13
3:06 pm
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brambleberry
Toronto, Canada

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Thanks, Jean, I'll give it a try. And also thanks for the tips on preparation. I knew someone on the forum would know how to make it!

Home is where the heart is.

Thu 19-Dec-13
7:10 pm
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Gottaknit
South Lincolnshire

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Happy to help - I've been doing it long enough - I reckon this year must be the forty-fifth time!wave

Fri 20-Dec-13
10:26 am
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Aly
Normandy France

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Will give that a go as have all the things needed. Will make marzipan balls and cover them with chocolate as cake is all done. We both love marzipan so it will be a sweet treat.

Trying to enjoy life as it is

http://www.letertregites.com

Fri 20-Dec-13
1:56 pm
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brambleberry
Toronto, Canada

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What precautions do you take when using a raw egg in the marzipan?

Home is where the heart is.

Fri 20-Dec-13
4:20 pm
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Gottaknit
South Lincolnshire

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None at all - the entire British hen flock has been vaccinated against salmonella.

However, if I was inclined to worry about it, I believe it is possible to get dried egg, or even liquid egg, which has been pasteurised.

wave

Fri 20-Dec-13
4:43 pm
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eileen54
Somerset

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I have used No Egg egg replacement in marzipan before

Never give up Tomorrow is another day.

Fri 20-Dec-13
7:23 pm
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Gottaknit
South Lincolnshire

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There you go then - I had a feeling there was some way round it. It's just that, when Edwina made that famous statement,  we were keeping our own hens, and I started to worry - then realised that if there was anything to be caught from them we had been in trouble long ago = so decided not to worry. I can't say we have had any upsets that I can pin down to eggs.

wave

Fri 20-Dec-13
9:59 pm
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brambleberry
Toronto, Canada

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Well, I have made the marzipan, and used just egg whites. I looked on the internet and found a suggestion to let the marzipan dry on the cake before covering it with icing, This is supposed to kill any bacteria. Seems a bit implausible but I will take their word for it.

Home is where the heart is.

Fri 20-Dec-13
11:05 pm
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Gottaknit
South Lincolnshire

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You are quite right to let the marzipan dry - my mother used to say at least 24 hours.  Her reason was that if the paste hadn't developed a crust, the icing would just blend with it and make a nasty mess - tasty, but aesthetically unpleasing, as they say!

chefwave

Tue 24-Dec-13
2:58 pm
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Ambersparkle

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Your Mother was right, Jean, The reason you have to let the Marzipan dry for at least 24 hours, is because Oil from the Nuts could seep through your lovely white Icing, and discolour it.chef

Tue 24-Dec-13
7:28 pm
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Gottaknit
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Nothing particularly lovely about my icing - I am of the wild-blown snowfield class. However, it is good to have it white. Have been informed by my daughter (who goes into these things), that using raw eggs is safe in this situation, due to the high sugar content, and also because there is no air incorporated. Even so, Delia Smith gives a receipe using cooked egg, but it is quite tricky to make.  So that is something to investigate for next year, at this late stage, though I shall just continue as I have done for the last forty five years.wave

Tue 24-Dec-13
9:16 pm
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Ambersparkle

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Jean, Tate and Lyle, do an Icing which must have dried Egg White in, because I have used it, I just don't trust raw Egg White.  The Icing hardens just like old style Icing.chefwave

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