Marzipan

Marzipan

By
From
Leiths How to Cook
Makes
enough to cover a 22–24 cm round cake
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1/2 lemon
175g caster sugar
175g icing sugar, plus extra to dust
2 eggs
350g ground almonds
4 drops vanilla extract

Method

  1. Juice the ½ lemon and sift the caster and icing sugars into a heatproof bowl.
  2. Beat the eggs lightly in a medium bowl. Using a hand-held electric whisk, whisk in the sifted sugars, then place the bowl over a saucepan of simmering water and whisk until light and creamy, or until the mixture just leaves a trail when the whisk is lifted. Remove from the heat and continue to whisk until the bowl is cool.
  3. Stir in the ground almonds, vanilla extract and 1 teaspoon lemon juice, mixing until the ingredients come together into a loose ball.
  4. Lightly dust a clean surface with icing sugar. Knead the marzipan on the surface until just smooth. Take care not to overwork or oil will be drawn from the almonds, resulting in a greasy paste. Shape into a disc, wrap in cling film and chill until firm.
Tags:
Leiths School of food and wine
cookery course
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