Lübeck Marzipan (German:
Lübecker Marzipan) refers to marzipan originating from the city of Lübeck in
northern Germany and has been protected by an EU Council Directive as a
“Protected Geographical Indication” (PGI) since 1996.
* pound almond paste
* cups powdered sugar (sifted)
* large egg whites (lightly
beaten)
* Optional: 1/2 teaspoon almond
extract
Steps
*Coarsely chop up the almond
paste into quarter-size chunks, then place the almond paste in the bowl of a
large stand mixer fitted with a paddle attachment.
*Add powdered sugar to the bowl
and mix on low speed until the mixture has a fine, sandy texture.
*Pulse the almond paste and powdered sugar until the mixture resembles wet sand.
*With the mixer on low, slowly
add the egg whites (and almond extract, if using) until the mixture pulls away
from the sides of the bowl and forms a ball.
*Dust a countertop with
powdered sugar and knead the marzipan until it develops a smooth, pliable
texture. It should have no lumps or dry patches.
*Use the marzipan immediately
or store it for later use. To store your marzipan, cover it tightly in plastic
wrap, then seal it in a plastic bag. Not only will your marzipan stay moist,
but it also won't absorb any unfortunate odors or tastes. Marzipan will keep
for three months in the refrigerator or up to six months in the freezer. Make
sure to bring marzipan to room temperature before using it
*To color the marzipan dark
brown, Just add a bit of cocoa powder to the marzipan. You could also color
with food coloring if you wanted to.
*If you’re going to make your own almond
flour, use blanched almonds without the skin so that your flour is nice and
pale.
*Grind your blanched almonds in a food
processor by pulsing in bursts. Sift your almonds through a strainer to remove
any large bits of almond. Return the larger pieces to the food processor to
grind up again. Repeat the process until you have enough finely ground almond
flour.
*Let your marzipan rest overnight before you
handle it.
Raw Egg Warning
Consuming raw and
lightly-cooked eggs poses a risk of food-borne illness.
No comments:
Post a Comment