I have some homemade marzipan stored in the refrigerator but my fridge has been giving some trouble over the paste 2 days (not chilling).
Is the marzipa still good to cover a fruit cake since it was made with raw egg white or should I make another batch?
It should be fine with all the sugar and such to act as preservatives. Taste a little bit and if there's any doubt at all, make another batch.
I tasted it and it is fine so I will go ahead and use it.