Marzipan
Votes: 4
Time: 20 min.
Marzipan - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 225 g almond paste
- 1 and 3/4 cups powdered sugar
- 4 tablespoons corn syrup
- Food coloring
We recommend
Recipes with similar ingredients: almond paste, powdered sugar, syrup
Cooking the dish according to the recipe:
- Place the almond paste in the bowl of an electric mixer and beat until slightly loosened. Add about 1 cup of powdered sugar and beat until combined.
Add the remaining sugar and beat until fully combined. At this point, the mixture will resemble coarse breadcrumbs. Add the corn syrup and mix well. The mixture will still be quite crumbly. - Place the mixture on a clean work surface and knead until a smooth "dough" forms. If the dough is too sticky, stir in a little more powdered sugar. At this point, you can wrap the dough tightly in plastic wrap and refrigerate.
If you want colored marzipan, set aside enough dough for coloring. Add a drop of food coloring and knead again. For a more vibrant color, add more food coloring. You can form any shapes you like.
Exit: 1 tbsp.
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