Is home made marzipan significantly better than store-bought marzipan? I'm assuming that's usually the case with most things because of the preservatives generally used to maintain a longer shelf life, but sometime the difference isn't so significant that it makes or breaks a product. Anyone have any input? I plan to use marzipan to garnish a cake I'm making next week for Thanksgiving, and would love any thoughts.
Isn't this simply almond paste? Growing up, I always understood marzipan absolutely had to have orange flower water, or if that couldn't be found, rosewater. Without that ingredient it's almond paste and not marzipan. It was our excuse to go specifically to the Greek grocer for the orange flower water.
blanched almonds ?
why raw egg whites - can't the recipe have a substitute with meringue powder?
Hi Anonymous ~ I don't like using ''raw eggs''. Is it OK to buy & use pasteurized egg whites in a container from the market?
ps/ I took a peek at your FABULOUS cakes!! :)))