John Myers
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Classic White Marzipan Paste
The perfect classic white marzipan paste recipe with a picture and simple step-by-step instructions.
Heat in a saucepan over low heat:
- 15 g Clarified butter
- 1 tbsp Sunflower oil
- 1 tbsp Honey
Grind finely in the electric coffee grinder
- 100 g Almonds, blanched
Stir in to the mass:
- 33 g Fine powdered sugar, reFined
- 20 g Sugar white, normal grain
- 5 drops Rose oil
Processing:
- Slowly heat the clarified butter, the sunflower oil and the honey on the lowest setting, while doing this finely grind the almonds and mix them together with powdered sugar, normal sugar and rose oil to form a thick marzipan and almond mixture.
Knead and shape:
- After it has cooled down, the mass can be kneaded well with your hands and shaped, and the starting mass can be rolled out and processed for many purposes. It is essential to use food gloves and baking paper or oil as a separating agent.
Usability:
- In particular, the mass is popular for modeling marzipan figures and for further processing in injected and baked old methods of preparation, e.g. “Koenigsberger Marzipan” is used.
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