Monday, May 19, 2014

Marzipan Allsorts

Oh my!  These ribbons of chocolate and pink marzipan will be a wonderful addition to any festivity, or simply for a delicious tea time treat.

Marzipan Allsorts


  • 2 cups sugar
  • 2/4 cup water
  • Pinch of cream of tartar
  • 375g ground almonds
  • 2 egg whites, lightly beaten
  • Sifted icing sugar
  • 60g dark chocolate, melted and cooled
  • 1/2 teaspoon vanilla essence
  • Few drops of almond essence
  • 1 extra egg white, lightly beaten
  • red food colouring 

In a heavy saucepan, combine regular sugar, water and cream of tartar.  Cook, without stirring, over moderate heat until a teaspoonful dropped into icy water can be shaped into a soft ball with your fingers.

Remove the mixture from the heat.  Add all almonds at once, and stir into smooth paste.  Stir in the 2 beaten egg whites.

Return to heat.  Cook and stir until mixture is thick, 3 or 4 minutes more.  Turn out on to a marble slab or cool surface dusted with some icing sugar,  Let cool until warm enough to handle.

Divide into half.  Mix chocolate and the vanilla into one portion; the almond essence and food color to taste into the remaining portion, blending well.

Roll out each portion to make a rectangle about 5mm thick on sugar dusted surface.  Brush the surface of one colour lightly with extra beaten egg white.  Lay the remaining rectangle over top and press gently.  cut the layered stack in half with a sharp knife.

Brush top of one stack with egg white.  Lift the other stack with a wide spatula and place over the top, making sure colors alternate.  Trim and smooth all edges evenly.  Let stand briefly until firm.

Cut stack with a sharp knife into long strips.  Cut strips crosswise into short pieces.  Store between sheets of greaseproof paper in airtight container.

Cocinar, comer y ser felz!

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