How to cook marzipan
Products
Almonds - 1 glass
Sugar - 1 tablespoon
Water - 1/3 cup
Almond essence - 2-3 drops
How to cook marzipan with sugar
1. Pour unpeeled almonds into boiling water for a few minutes.
2. Drain the water, cool the nuts.
3. Remove the peel from the almonds by pressing on the nucleolus with two fingers.
4. Dry the nuts in a skillet over low heat for 5 minutes, avoiding browning, cool.
5. In a blender, grind the almonds into crumbs.
6. Pour sugar with water, place on medium heat, melt, stirring constantly.
7. Leave the pan on the burner for a few minutes until the mixture thickens, without interfering, but occasionally shaking the pan.
8. Pour crushed almonds into the thickened sugar and cook over low heat for several minutes, stirring thoroughly.
9. Pour in almond essence, stir, hold on the burner for another minute.
11. Roll the marzipan with a rolling pin and give it any forum.
Fusofacts
- When using old almonds, for greater elasticity, add an egg to homemade marzipan and cook it in a cold way - without boiling, using powdered sugar instead of sugar. The egg is placed together with almond essence at the last stage - in a mixture of almond crumbs and powdered sugar, stir until elastic. But this is dangerous due to the salmonella bacteria and reduces the storage time of the product to 2 hours in the refrigerator.- When preparing homemade marzipan, only natural products are used. Store-bought marzipan-based treats can be supplemented with the humectant invertase, glucose syrup, and potassium sorbate. Eggs are not placed in commercial marzipan in order to increase the shelf life.
- It is not known for certain who invented marzipan. Several European countries - France, Germany, Italy, Estonia, Hungary - have their own version of the emergence of healthy sweets. According to one of them, marzipan was first made during a crop failure, when almonds were the only product that survived adversity. Now in Germany, Holland and Norway, marzipan treats are traditionally made for Christmas.
- To achieve greater elasticity of marzipan, it is necessary to pass it through a meat grinder. When using old almonds, add egg yolk for greater elasticity and prepare marzipan in a cold way - without boiling, instead of sugar using powdered sugar. But this is dangerous due to the salmonella bacteria and reduces the storage time of the product to 2 hours in the refrigerator.
- Marzipan can be colored with natural substances such as carrot and spinach juice, or ready-made gel and dry food colors.
- Cocoa, orange peel, spices, rose water are added to marzipan.
- The calorie content of marzipan is 415-420 kcal / 100 grams.
- The cost of products for the preparation of marzipan - from 300 rubles. (on average in Moscow as of July 2019).