I don’t have a huge sweet tooth, but can never turn down Marzipan, especially my homemade recipe make with ground Cashew nuts, Icing sugar and egg white. Typically Marzipan is made with powdered blanched, skinned and dried almonds, but if I can splurge, I try to buy Cashew nuts and powder that instead for a beautiful taste. Traditionally, Marzipan is made by cooking all the ingredients over a low flame. It requires your undivided attention and a lot of muscle power. A decade or so ago I figured out a way to make this relatively easily in the microwave, and this is the recipe I will share with you!
Besides stuffing Chocolates and covering cakes, I use Marzipan to make Easter Eggs and small molded candies at Christmas. Makes me happy 🙂
I’ve made a leg of lamb many times before, but when I learned how to make this at a course at George Brown Culinary, I fell in love with the simplicity of this recipe. Although cooking with a bone in has great advantages, a boneless roast can be stuffed, cooked and sliced to an elegant perfection.
Marzipan holds a special place in my heart. I grew up with this delight that was pressed into rubber molds, air dried and served to us every Christmas. Because of it’s popularity, it’s also made into egg shapes at Easter time and decorated with royal icing. Wouldn’t it be cool for you to personalize your own Easter egg?