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.