Adapted from: Elizabeth LaBau
- 2 cups sugar
- 1/8 teaspoon cream of tartar
- 4 cups ground almonds or almond meal
- 2 egg whites
- 4 teaspoons almond extract
- powdered sugar for dusting
- Prepare a workspace by sprinkling powdered sugar over a marble slab, wooden cutting board, or large baking sheet. Fill your sink or a large bowl with cold water.
- Place the sugar and 2/3 cup water in a large, heavy saucepan and heat gently, stirring continuously until the sugar dissolves.
- Add the cream of tartar and turn up the heat. Bring to a boil and cover, boiling, for 3 minutes.
- Uncover and boil until the temperature reaches the soft-ball stage, 240° F on a candy thermometer.
- Place the bottom of the saucepan in the cold water, stirring the sugar mixture constantly until it becomes thick and creamy.
- Stir in the ground almonds and the egg whites, then place the pan over low heat. Stir for 2 minutes more or until thickened.
- Spoon the marzipan onto your prepared work surface. Turn with a metal spatula until it’s cool enough to touch.
- Sprinkle powdered sugar on your hands then begin to knead the marzipan until smooth and pliant.
- Use immediately or wrap in plastic wrap and store in an airtight container.