Post by rachel on Apr 16, 2011 4:09:38 GMT -5
Recently I was taught how to make marzipan. This is very nice marzipan, nothing like the stuff you get in the shops. I believe it's a German recipe, but it might not be; my Deutschlehrerin (German teacher) taught my class at the German School.
Anyway, I will give the recipe for Marzipan Ostereier, which is what we made, but the basic marzipan recipe is the same. 'Marzipan Ostereier' means 'marzipan easter eggs', and this recipe makes about 45 or 50 chicken-egg-sized eggs (yes, I know it's a lot, but first I made them with my class for the Schule der Deutsche Sprache, and then I made them for the entire Hills homeschooling group!).
Ingredients:
500g blanched almonds. You can get whole almonds and blanche them yourself or buy pre-blanched, it depends weather you have fresh almonds or not!
500g icing suger/powdered sugar.
Rosewater (although you could try plain water or other flavours, I prefer rosewater)
Food colouring (if you want) or food bleach
Note: you can have any amount of almonds and icing sugar, but you need to have exactly the same weight of each or very close.
Method:
1) blanche and grate/grind/food process the almonds
2) add icing sugar and mix well
3) add the tiniest splash of rosewater. Keep adding by degrees and stirring thoroughly between each splash; you don't want the marzipan to be to wet!
4) marzipan is good when it can be balled together and set down with falling apart or leaving a sticky coating on your hands
5) shape marzipan into whatever shape you want. I do eggs, but you can put it in molds, too. If you want it colourful, add colour before you shape it.
This is really quite an easy recipe and it tastes great, but it's really sweet, although I think it's better than chocolate eggs!
You could also roll out the marzipan into a sheet about 1/4 centimetre thick and drape over a cake like white icing.
Anyway, I will give the recipe for Marzipan Ostereier, which is what we made, but the basic marzipan recipe is the same. 'Marzipan Ostereier' means 'marzipan easter eggs', and this recipe makes about 45 or 50 chicken-egg-sized eggs (yes, I know it's a lot, but first I made them with my class for the Schule der Deutsche Sprache, and then I made them for the entire Hills homeschooling group!).
Ingredients:
500g blanched almonds. You can get whole almonds and blanche them yourself or buy pre-blanched, it depends weather you have fresh almonds or not!
500g icing suger/powdered sugar.
Rosewater (although you could try plain water or other flavours, I prefer rosewater)
Food colouring (if you want) or food bleach
Note: you can have any amount of almonds and icing sugar, but you need to have exactly the same weight of each or very close.
Method:
1) blanche and grate/grind/food process the almonds
2) add icing sugar and mix well
3) add the tiniest splash of rosewater. Keep adding by degrees and stirring thoroughly between each splash; you don't want the marzipan to be to wet!
4) marzipan is good when it can be balled together and set down with falling apart or leaving a sticky coating on your hands
5) shape marzipan into whatever shape you want. I do eggs, but you can put it in molds, too. If you want it colourful, add colour before you shape it.
This is really quite an easy recipe and it tastes great, but it's really sweet, although I think it's better than chocolate eggs!
You could also roll out the marzipan into a sheet about 1/4 centimetre thick and drape over a cake like white icing.