Recipe courtesy of Robert Irvine
Midsummer's Night Marzipan with Rose Petals
Getting reviews...
- Level: Advanced
- Total: 1 hr 10 min
- Prep: 40 min
- Inactive: 30 min
- Yield: 1 1/2 pounds candy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 295
- Total Fat
- 4 g
- Saturated Fat
- 0 g
- Carbohydrates
- 66 g
- Dietary Fiber
- 1 g
- Sugar
- 62 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 21 mg
- Level: Advanced
- Total: 1 hr 10 min
- Prep: 40 min
- Inactive: 30 min
- Yield: 1 1/2 pounds candy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 295
- Total Fat
- 4 g
- Saturated Fat
- 0 g
- Carbohydrates
- 66 g
- Dietary Fiber
- 1 g
- Sugar
- 62 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 21 mg
Ingredients
Marzipan:
Glaze for marzipan:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
Special equipment:
Food coloring in various colors of red, yellow, blue, green, mixed to create secondary colors if desired - and 3 or 4 small sterile watercolor brushes- For the marzipan:
- Knead together almond paste, egg white and confectioners' sugar. Mix food coloring, as desired, to make secondary colors such as purple and orange. Divide marzipan dough and color with food coloring. Mold into fruit shapes and place on a lightly oiled baking sheet. Use brushes to paint detail on "fruits." Let dry for 1 hour before glazing marzipan.
- For the glaze, combine water and corn syrup in a small saucepan. Heat to a boil, then immediately remove from heat and brush the marzipan with the glaze. Let dry for 30 minutes.
- Pair the rose petals with mint leaves and sprinkle with powdered sugar. Arrange marzipan around.
