Free Recipe Marchepane
Recipe Type: C Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 6
Ingredients for Marchepane Recipe
2 lb Skinned, blanched whole
-almonds
Ice water
4 Egg whites
2-2/3 c Confectioners sugar
1/2 c Orange juice
Marchepane Preparation
Colors: Natural, or, if necessary, artificial parsley or mallow for green sandalwood or alkanet for red saffron or dandelion for yellow blue turnsole for light blue violets for lavender 1. In a mortar and pestal or a blender, grind the almonds to a thick paste. Add small amounts of ice water, about 1/2 tsp. at a time, to prevent the almonds from becoming to oily. Place almond paste in a large mixing bowl. 2. In another bowl, beat egg whites until they peak. Gradually beat in the sugar. 3. Add the sweetened egg whites to the almond paste. With fingers wet in orange juice, knead the resulting mixture. If the mixture is too sticky to handle, add small amounts of orange juice, 1 tsp. at a time. Thoroughly knead for about 10 minutes. 4. Separate the marzipan into several sections, on for every color required for your sculpture. 5. In a separate small mixing bowl for each color, place the marzipan portions and cover the bowl tightly with a clean cloth tied securely or with aluminum foil. Allow these to ripen or age in refrigerator for at least 24 hours. (One old recipe recommends aging for a fortnight). Two days ought to suffice. 6. Mix the natural coloring agents, into the aged marzipan. The stiff confection will be easier to knead if allowed to return to room temp. 7. Sculpture the paste according to your wildest fancy. Wet fingers, preferably in ice water. From: Fabulous Feasts, Medieval Cookery and Ceremony Shared By: Pat Stockett From Gemini”s MASSIVE MealMaster collection at www.synapse.com/~gemini
How Do You Cook Marchepane?
If you know another way to cook Marchepane please make a comment in the form below to help other free recipe users make the best of this free recipie.