I got so many requests for maip pan recipe, and it's Christmas time, and you need that for, um, decorating the

Christmas cake, so I thought of doing this mipan recipe. You can do it in several ways, and different people do it

in different ways, so this is one way of doing it. For this recipe, you will need 700g icing sugar, 250g ground almond or

almond meal, a few drops of almond essence or almond extract, 2 teaspoons of glycerine, and two egg whites. You can always add a

few, um, grams of egg whites if you need to. Some people add the egg yolks

rather than the egg whites, but you can use either. If you use egg yolks, it will be yellow; but if you use

egg whites, it will be white. So, into a mixing bowl, add the icing sugar. Weigh the icing sugar and

make sure that you sift the icing sugar. Then add the almond meal and make a hole in the middle, and

into that add the egg whites and a few drops of almond extract. Then, if you are interested in adding

brandy to give a bit of taste, or bourbon, or any other kind of liquor that you like, you can add that and start mixing

it. Next, add two, uh, teaspoons of glycerine into that, and if you like, you can add a bit

of lemon juice to get the right consistency. Keep on mixing until it combines together. Always, the egg whites depend on the

size of the egg you are using, so sometimes you may have to add a little bit more extra egg

whites. So keep on mixing about 3 to 5 minutes. When you are mixing the almond

paste, always stop the machine and taste it and see whether you need to add extra almond extract or not. So this looks a bit

It's dry, so I'm going to add a bit more egg whites, or you can always add a bit of

liqueur after taking it out and see whether it's the right consistency. So take it out onto the benchtop, adding

icing sugar onto the bench and knead it on the bench. So put some icing sugar onto the bench and put the mix onto the

[Music] bench, and then work in the icing sugar like this until you get the stickiness out of the

mix, and then make a log and leave it in the fridge for several days or weeks. But if you can use it as it is at the

same time, it's best. So make a log; always use your hands to see how pliable it is, how soft it

is. Then it is really easy to work with. So now I'm going to make a log and leave

it in the fridge for several days to work, or you can, after you finish this, wrap it in plastic as quickly as

you can, or maybe in an airtight container, because it goes dry quickly. So it's ready. This is how to

Easy Home made Marzipan / Almond paste (Cake Decorating Basics)

TheCulinarycorner

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