How to cook marzipan at home

Marzipan is a delicious treat. It is a chopped candied almond. That is, it is a soft and very elastic mixture, consisting of powdered sugar and powdered almond powder. Although there is an opinion: in order to fully experience all the tints of the taste of marzipan, for every 50 nucleoli of sweet almonds one must put 1 nucleolus bitter. Opinions vary. There is another thing: it is not essential to use almonds, you can take other nuts for cooking. Therefore, it is quite possible to cook marzipan at home.

The mention of marzipan is found in many old European fairy tales. For example, in the Nutcracker tale, the Mouse King in exchange for the marzipan agreed not to touch the Nutcracker. This delicacy was able to perform miracles in a dream and in reality in a fairy tale about Ole Lukoie. There is information that they loved the marzipan very much Louis 14 - the French king, Thomas Mann - the German writer, Louise Charlotte - the Prussian princess.

The preparation of marzipan at home (and not only), or rather its description, must necessarily contain the following very important point: in marzipan, sugar should be between one third and two fifths. Only this ratio makes it possible to make the mixture elastic without any special chemical additives. Below are two different recipes for preparing marzipan at home.

The recipe for cooking marzipan № 1

Necessary ingredients: 500 grams of ground almonds, 3 tablespoons table water pink, 10 grams of almond oil, 500 grams of powdered sugar. From all this list the rarest foods are ground almonds and rose water. Almonds can be bought in the store, cleaned of shells and grinded on a coffee grinder. And pink water is done like this: rose petals are poured with boiling water and insisted. Then they are taken out. Rose petals are sold in large supermarkets in tea departments. All products are based on the weight of the finished product, equal to 1 kilogram. Those. In the end you get a kilogram of marzipan, want less, divide accordingly. Marzipan in the home will turn out delicious, only if you clearly observe the proportions.

In a small saucepan, mix 200 grams of 500 sugar powder with rose water and ground almonds, and then cook over medium heat, neatly mixing all the time until the resulting mass falls off the walls. Put it on a flour-strewn table and introduce almond oil and the remaining 300 grams of powdered sugar. Thus, you should get a viscous almond dough. If the mass comes out too dense, you can add a few more drops of rose water.

The recipe for cooking marzipan № 2

Marzipan at home can be done and according to this recipe: a glass of almonds, 2 - 3 drops of almond essence, a glass of sugar, a third of a glass of water.

Clean the almonds (for this, put them into boiling water and boil for a few minutes, to make the shell easier to remove). Wet kernels gently dry in a pan (do not let them burn). Then grind them in a blender to a slightly moistened gruel. Pour sugar over the water and put on a slow fire to simmer the syrup. It is important that the syrup does not turn into caramel, and its density should be such that it could be made of a hard drop from the fingers. Then, in a thickened syrup, pour out the almonds and wait four minutes. The mixture will thicken quickly, and then you will need to drip the almond essence. Now this thickened mass can be laid out on the table and give almost any form: blind candies, strudel or something else. And if the mass turned out too friable - then you just need to add a little water. Store marzipan should be in food film.

Here are two examples of the fact that marzipan at home can be cooked quite realistically. And its taste will be no worse than in the store.