Ingredients
- 200 g almond powder
- 200 g powdered sugar
- 2 proteins
- 1 capful almond extract (corresponds to a few drops)
Instructions
- Prepare 2 egg whites in a small bowl and stir to loosen them.
- Measure out the flour sugar and almond powder and make sure they are completely lump-free by sifting or mixing well.
- Put the powdered sugar and almond powder together in a bowl and mix well.
- Add about 2/3 of the beaten egg whites to the dry mixture.
- Mix well until firm and malleable.
- Is the mixture too dry? Carefully add some additional egg whites, in small amounts each time.
- Note: You don’t always have to use all the egg whites. Stop as soon as the desired consistency is reached.
- Briefly knead the marzipan into a smooth ball or bar.
- Wrap in plastic wrap and refrigerate overnight before using.
