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Italian
Marzipans Recipe is a dough with a consistency similar to a shortcrust pastry, it is used to coat sweets, cakes and biscuits. To prepare fillings for desserts such as Swedish Semla. But also cute sweets in the shape of animals often a sheep, or in the shape of various fruits which are then painted with food colors.
The History of the Marzipans Recipe
Today, Marzipans recipe is a basic pastry preparation, but it was even born in the Etruscan-Roman era. It was used as an offering to the gods. Its name, on the other hand, derives from an Arabic unit of measurement “marziban”. This unit of capacity was a wooden box with a lid, which had several uses, from containing boxed documents to sending sweets made from sugar, almonds and flour. Over time the box gave the name to these Cypriot sweets, and thanks to naval exchanges with Venice they also arrived in Italy. Sugar was easy to find, always because of trade, and for Italian pastry chefs, it was easy to prepare this
dough and use it to create sculptures of various shapes. The most famous desserts are the Martorana fruit prepared with almond paste. Created in the past by nuns to decorate a church built in 1143 on the day of All Saints. They were so successful that different subjects were created based on the holidays. Unfortunately, however, the Confettari corporation, concerned about the success of these sweets, tried to acquire a monopoly. And he succeeded in 1575 with the excuse that they were so beautiful that they distracted from the life of prayer.
How Make Marzipan
Given its consistency, you may think that it takes a particular preparation or the use of particular ingredients to make marzipans recipe, but it is not so! So how make marzipan? Well, the preparation is really simple, just mix the ingredients and you’re done. There are two methods of doing this; with only water, ideal for vegans and vegetarians. The consistency will be different and the dough will be less elastic. Then there is the Classic Marzipan Pasta with egg white.
Since it is usually eaten raw, you can use pasteurized egg white to be safer. When the time comes to add the egg white, always do it little by little. On some occasions it may take more or less, depending on how moist the almond flour you are using is. To keep it, wrap it in plastic wrap or vacuum-seal it and then in the fridge. The important thing is that it’s not in contact with the air otherwise it will dry out.
Now that you know where Marzipans recipe comes from and how make imarzipant, you can create many different sweets and if you want, using food coloring you can get colored the doughs.
Marzipans Recipe with Almond Flour
Ingredients
- 100 g Almond Flour
- 100 g Icing Sugar
- 3 tbs Water
- 20 – 30 g Egg White
- 2 – 3 drops Almond Extract
Instructions
- Weigh and pour the almond flour, the icing sugar, the water and the almond extract into a bowl.
- Weigh the egg white and add a spoon to the bowl and start kneading. Continue adding a little egg white at a time until you get the right consistency, if you don't need to add all the egg white.