I made some last year but have lost my recipe. I need a recipe to use to cover a cake.
I found one:
"A simple recipe to add that special touch. Marzipan can be rolled out and used to cover a cake, or to make decorations."
1 cup almond paste
2 egg whites 3 cups confectioners' sugar
1/2 teaspoon vanilla
1. In a large bowl, knead almond paste to soften. Mix in egg whites. Knead in confectioners' sugar 1 cup at a time. Add vanilla. Knead until marzipan feels like heavy pie dough.
2. Wrap tightly in plastic, and store in refrigerator in a sealed container. To use after storage, let stand at room temperature until soft, then knead briefly.
I have never made marzipan before. Quick question...Because of the egg whites, does it need special storage. how does the chemistry work? Fine because of the sugar? I have no clue here. What is the difference in covering w/ fondant compared to marzipan?