Marzipan, made with cashew nuts, sugar, and rose water, is a classic treat often enjoyed during festive occasions. This recipe yields soft, flavourful marzipan that can be shaped into vibrant, colourful design.
Ingredients
250 grams cashew nuts
200 ml rose water
450 grams of sugar (ground fine)
2 egg whites
1/4 teaspoon almond essence
Food colours (gel-based) of your choice
Rubber molds
Method
1.Grind the cashew nuts and sugar in batches until fine. Sift the mixture thoroughly. Regrind any larger bits that do not pass through the sieve.
2. Separate the yolks from the whites. Add a pinch of salt to the egg whites and whisk with an electric mixer until stiff peaks form.
3. Mix the rose water into the ground cashew and sugar mixture. Gently fold in the stiff egg whites, then add almond essence and mix well.
4. Cook on a very low flame, stirring continuously, until the mixture thickens and starts to leave the sides of the pan. Test the readiness by dropping a small portion into water; if it forms a non-sticky ball, the mixture is done.
5. Transfer the mixture onto a tray and allow it to cool slightly. Once warm, knead it well until smooth.
6. Colour and Shape:
Divide the dough into 4-5 portions and knead food colours into each portion as desired. Press the dough into rubber molds and tap gently to release the marzipan shapes.
Cooking Time: 20-25 minutes on the stove stop
This versatile marzipan can be shaped into fruits, flowers, or festive designs.
Tips for Perfect Marzipan
1. Cooking Consistency:
As the mixture thickens, it becomes heavier to stir and stops dropping easily from the spoon. This indicates it's ready to be removed from the heat.
2. If the mixture is removed too late and becomes too dry, knead it with a little rose water to bring it back to a workable consistency.
3. If the mixture is removed too early and feels sticky, knead it with icing sugar to achieve the right texture.
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