Step by step recipe:
Mix the two thoroughly, this mix is call "tant-pour-tant" (like-for-like) by French pastrycooks.
Put this mixture into the food processor.
If you like it, add 7 drops food colouring (children love that).
Beat 1 egg white lightly with a fork to make adding a little at a time easier.
Start the food processor, and after 10 seconds add a little egg white.
Continue to add egg white until the mix starts to come together.
Don't mix too long, stop as soon as the mixture starts to gather into a ball.
Finish shaping into a ball with your hand. Wrap it in plastic film, and put in the fridge until use.
Remarks:It's delicious on its own, but can be used for modelling cake decorations, put in the bottom of a tart, or for making a delicious cake called "colombier de la pentecote" (used for preparing "baked Alaska" - recipe coming soon).
Recipes which use it: 4
|Arizona cupcakes||Little Christmas biscuits||How to make marzipan decorations||Fraisier (French strawberry cake)|
Last modified on: October 3rd 2010
Your 3 comments or questions on this recipe:
Looks like it's easy to make. How long does marzipan paste keep in the refrigerator? Can egg white powder be used as a substitute for raw egg white? Thank you for the beautiful recipe!
Comment #1 posted on december 26th 2013 at 07:42 by Olga.
1) see "preservation" in top of recipe
2) usually no, because egg white powder is dry (so water should be added to)
Comment #2 posted on december 26th 2013 at 12:07 by jh.
Thanks! I am going to try it.
Comment #3 posted on december 26th 2013 at 22:38 by Olga.