Food Network: Marzipan

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Marzipan
Recipe courtesy Gourmet Magazine

Ingredients
1 pound blanched almonds, coarsely chopped
3 large egg whites, room temperature
1/4 teaspoon salt
4 teaspoons vanilla
3 to 4 cups confectioners' sugar

Directions
In an electric coffee grinder, grind the blanched
almonds in small batches into a fine powder. Sift the powder through a fine sieve
into a large bowl. Regrind any almond particles remaining in the sifter. In a bowl
whisk the egg whites with the salt until they are frothy, whisk the vanilla, and

stir the mixture into the almond powder. Sift in 3 cups of confectioners' sugar, 1
cup at a time, kneading the mixture together in the bowl, and sift enough of the
remaining 1 cup sugar to form a smooth, pliable dough (add more sugar if the dough
is too sticky). Quarter the dough and wrap each piece tightly in foil. The
marzipan paste keeps, chilled, in an airtight container for up to 8 weeks.

Ingredients
Marzipan fruits:
1 pound marzipan paste, at room temperature
Food coloring, for decorating
Cloves, for decorating

Directions
Work with 1 piece of marzipan at a time, keeping the

remaining marzipan covered tightly. Pull off a piece of marzipan paste, form it
into a smooth ball by rolling it between the palms, and shape it gently into the
desired shape. (Wipe hands occasionally with a damp cloth.)

To achieve the texture of citrus fruit roll the marzipan shape over a fine grater
or sieve. A small wire loop may be pressed into the back of the thickest part of
the marzipan if the marzipan is for hanging.

Let the marzipan dry on sheets of foil overnight and with a large soft watercolor
brush dipped in the food coloring, tint it as desired. If a shading effect is
desired add the second coat of coloring before the first coat dries.

Let the marzipan dry on foil for 2 days and with a fine soft water color brush
dipped in the food coloring add any fine details desired. Wooden picks, broken

into small pieces and colored with food coloring, may be used to form the stems of
fruits. Cloves may be used to form the blossom end of fruits such as apples and
pears. White paper may be cut and colored with food coloring to form the leaves
for fruits, or any small leaves may be used.

After the marzipan has had its final coat of food coloring let it dry on sheets of
foil for1 day. The marzipan keeps, chilled, in an airtight container for up to 8
weeks.

Yield: 25 small marzipan shapes