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This sugared paste of beaten almonds is one of the oldest sweets. In Tudor times it was modelled into fabulous decorations for royal tables, richly coloured, or even gilded with beaten gold. Today it is often used to top fruit cake, or formed into little fruit shapes to be artistically coloured and served as after-dinner sweets.
1 egg white 200g/ 7oz/ 1 3/4cups icing sugar, sifted 200g/ 7oz/ 2 cups ground almonds 2tsp lemon juice 1/2tsp almond essence
Whisk the egg and white with the icing sugar in a bain marie. Beat until mixture is thick and creamy. Remove from heat, add ground almonds, lemon juice and almond essence. Knead smooth, adding more icing sugar if necessary. Roll out and cut to shape if covering cake. For marzipan sweets, tint mixture as desired and colour details with food colours. |
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