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Mazipan from Almond Paste

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Home Cooking

Mazipan from Almond Paste

Steve G | May 8, 2006 03:59 PM

I've been practicing making princess cakes, and the last part that I haven't quite gotten down is the marzipan.

Commercial marzipans have the texture I need for the cake coating, but I like the flavor better from the ones I'm making using almond paste.

Unfortunately, my marzipan ends up sticky and easily torn.

My recipe is this:
14 oz almond paste
2 egg whites
3 C powdered sugar

Is the powdered sugar what is making it so sticky? I also tried with plain water instead of egg whites to soften up the paste, and it was also too sticky to work with.

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