Reviewed: Oct. 19, 2009

This isn't a bad marzipan. I think you should make it a bit simpler though, and also without the dangerous raw eggs.

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MasterChef Pip

Cooking Level: Intermediate

Living In: Adelaide, South Australia, Australia

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Reviewed: Apr. 1, 2007

I tried this recipe, did exactly as it said, and after little more than 24 hours in the fridge I took it out to see.... too sticky and liquidized to work with. I even tried rolling it into powdererd sugar. So I looked up an original recipe, only to find out it was double this one.. only it still had 2 egg whites. Note to recipe giver.. please change the amount of egg whites in this recipe, otherwise add more almonds. thanks

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veg head

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Reviewed: Jan. 14, 2005

this was pretty good, not the best but still worth the effort. i am not a great marzipan fan but this was as good as most that i have tasted.

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HOSSINFEFFER

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Reviewed: Dec. 10, 2003

In addition to the egg safety tips...I have used meringue powder as an egg white subsitute in recipes before. The product has a variety of names and is typically available with wedding cake products at the craft store (also used for hardening icing). This should not affect the taste or consistency and is a worthwhile exploration for those concerned with saftey.

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CHRISTENE16

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Reviewed: May 25, 2003

Yum... That turned out well and just like from the store... My guests from Zurich loved this on a chocolate cake that I made. A++, thanx Carol

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AGUYTHATCOOKS

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Reviewed: Dec. 8, 2001

I boil 2 c.gran. sugar and 1 c.water to 230-234 on candy thermometer and stir in 3 c. ground blanched almonds and 2 eggwhites and cook whole together for 3 minutes and knead into a bit of powdered sugar...more work but safe and is like commercial marzipan not icing- old Spanish recipe)

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QUINGAL

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Reviewed: May 7, 2001

It isn't necessary to eat frostings with raw eggs anymore. The American Egg Board provides instructions on how to make your favorite recipes, including frostings, by slowly bringing the raw eggs to the appropriate temperature in a double boiler - along with some of the sugar and liquid to prevent curdling - and then continuing with your original recipe (see Egg Safety).

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