Good day friends. I bought Bakels commercial marzipan. I found it very stiff and struggled with it for my last project. No matter how much I kneaded it, it just did not get pliable enough. I ended up using as was. So when talking about it with another decorator, she said she adds raw eggs to the same brand to soften it. I want to do the same for upcoming wedding cake so thought I shd confirm with you'all before doing it if it is safe???? TIA!

I mix it with some plain fondant and a little glycerine to loosen it up.

Thank u. I am still interested in knowing if it is safe to add raw eggs to marzipan if anyone has done that or has scientific explanation why or why not?

Also yolks on their own.

I have used pasteurized egg whites from a carton in my marzipan. I make my own marzipan and that is how it is done. It works best in my experience.

I would not use unpasteurized egg whites. I wouldn't want to take a chance and make anyone sick,

Good Luck

Meringue powder would probably also work, use the conversion on the can to whatever it says = 1 egg white.

Really depends on where you live - Australia is lucky to have salmonella free eggs

(Thanks Border Control)

I have not seen meringue powder around here. So far from the replies its pasteurised egg whites and not whole eggs that are safe? Yolks on their own are a no-no? Was considering using them if I do an angel food cake or something.

Woah! I just noticed you are in Zimbabwe, your eggs may be perfectly safe, especially if they are farm raised and not mass produced in chicken factories like we have here in the US.

I would imagine that the sugar content of the marzipan would be enough to prevent any bacteria from growing, much like Royal Icing.

PS do you even have pasteurized eggs where you are?

Not sure about pasteurised eggs. I have not seen eggs referred to using that term. Our eggs are from farms yes and should be safe I guess. Thanx hey.

In sweden where i live we also have salmonella-free eggs but i would still use liquid glucose to make a commercial marzipan softer, because (at least in sweden) that's what's in them to start with. Otherwise eggwhites in a carton should be fine, but might be a bit hard to find in some places in the world.

Some marzipan is actually made with egg whites. I have seen that in several recipes. I think as long as you are using very fresh eggs you should be fine.

I love working with marzipan!

I love working with marzipan as well. It taste so much better than fondant ( although I haven't tried massa)

I've seen recipees with eggwhites as well with glucose.

When you buy marzipan watch for the sugarcontent. In my opinion it must be at least 1 part almonds 3 parts sugar. (1:2 even better). The cheaper brands sell 1;4 .
I use the Dutch brand Zeelandia, wich is very nice to work with and does not have many artificial additives.

I sometimes buy eggs from a woman in our area. I will use egg whites then as the price of glucose is prohibitive. Thanx y'all.

So far as I'm aware, Davidson is the only producer of reliably pasteurized shell eggs.

http://www.safeeggs.com/

(I don't work for them, but ever since the big salmonella scare, given the somewhat frail health of my mother, I have been using pasteurized eggs exclusively, even though I don't put raw eggs in anything).

In Southern California, Bristol Farms is currently the only grocery chain that carries them.