MARZIPAN UNIT 313

Marzipan Marzipan has a wide range of uses in patisserie and confectionery. Not only a covering for cakes which may be iced, it is also a commodity in its own right as an ingredient for petits fours, gateaux and decorative pieces.

Modelling With a little skill, marzipan can be hand moulded and coloured into a wide range of models either to decorate a cake or provide a novelty of their own.

Marzipan Marzipan was available only to kings and queens in the middle ages. There are two main methods of producing marzipan. Cooked and Uncooked

Marzipan or Almond Paste We tend to refer to these as being the same thing. Strictly speaking Almond Paste must only be made using almonds, water, sugar and sometimes a flavour such as rose water. Marzipan has a higher sugar content. There is then ‘fine marzipan’ and ‘marzipan’. The higher the almond content the higher the quality.

Uncooked Method Ground Almonds Icing Sugar Vanilla extract Egg Whites Place almonds in a bowl and sieve icing sugar on top. Add remaining ingredients and mix to a stiff paste. Film wrap. For safety reasons use pasteurized egg whites. A little water with brandy, vodka or liqueur can be used in place of egg whites.

Marzipan Cooked Method Cook sugar and water on medium heat to 118C. Remove from heat, stir in almonds and any flavour. Lightly whisk egg white, add to mix and return to a low heat for 1-2 mins; stir continually. Slowly beat in machine adding icing sugar. Knead on slab and film wrap. Granulated Sugar Water Ground Almonds Vanilla Extract or Rose Water (opt) 1 egg white Icing Sugar

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