Marzipan

Adapted from: Elizabeth LaBau

Ingredients

• 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

Directions

1. 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.
2. Place the sugar and 2/3 cup water in a large, heavy saucepan and heat gently, stirring continuously until the sugar dissolves.
3. Add the cream of tartar and turn up the heat. Bring to a boil and cover, boiling, for 3 minutes.
4. Uncover and boil until the temperature reaches the soft-ball stage, 240° F on a candy thermometer.
5. Place the bottom of the saucepan in the cold water, stirring the sugar mixture constantly until it becomes thick and creamy.
6. Stir in the ground almonds and the egg whites, then place the pan over low heat. Stir for 2 minutes more or until thickened.
7. Spoon the marzipan onto your prepared work surface. Turn with a metal spatula until it’s cool enough to touch.
8. Sprinkle powdered sugar on your hands then begin to knead the marzipan until smooth and pliant.
9. Use immediately or wrap in plastic wrap and store in an airtight container.