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\n \n <\/div>\n Marzipan egg free, ready in 5 minutes<\/h2>\n
I love marzipan. It is a tradition in France to eat dried fruits and nuts stuffed with marzipan for Christmas and New Year’s Eve, and my mother has always followed this tradition. But at that time, she was buying marzipan. I discovered marzipan during my years in Italy. I have a remarkable memory of our trip to Sicily and its famous pastries, including Frutta di Martorana. For those who don’t know, these are a reconstitution of fruits in marzipan. The visual is bluffing, and the taste is divine. Nowadays, you can find many bakeries that make small marzipan figures, but those from Sicily are unique, and if one day you travel there, don’t miss them. But after tasting this kind of marzipan, it is difficult to return to the industrial one.<\/p>\n\n\n\n
And the solution was quite simple during a chat with the pastry chef where we used to buy our cakes in Rome [Pasticceria 5 Lune if you’re interested, just behind Piazza Navona, it’s tiny and simple, but their pastries are delicious. I particularly recommend the Mont-Blanc and the wild strawberry tart]. She had told my mom how to make it, and we have never bought marzipan again.<\/p>\n\n\n\n
To make homemade marzipan, you will need almond powder [of course], confectioner’s sugar and some liquid. Traditionally marzipan is made with egg white. But the latter being raw, the conservation is limited, and it is quite a problem for those allergic to eggs. But it is possible to substitute egg white with water or another liquid such as orange flower water. And then, it is as easy as mixing all the ingredients, and in 5 minutes, it is ready. The marzipan can be eaten or used in cake preparations, e.g. for stollen.<\/p>\n\n\n\n
1\/ It is preferable to roast the almond powder to accentuate its flavour, but it is not mandatory.<\/p>\n\n\n\n
2\/ You can vary the liquid: water, orange flower water, honey, egg white…<\/p>\n\n\n\n
3\/ I add a pinch of bitter almond aroma to enhance the taste of the almond, but this is optional.<\/p>\n\n\n\n
4\/ Add a few drops of colouring to have an almond paste of different colours.<\/p>\n\n\n\n
5\/ I make the recipe in a food processor [it’s even more accessible and allows me to have an excellent almond powder and a very homogeneous paste]. Still, it’s also easy to do by hand.<\/p>\n\n\n\n
6\/ Once ready, film the marzipan and keep it in the fridge. It will gain in flavour by letting it rest for a few hours, but you can also enjoy it immediately.<\/p>\n\n\n\n
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