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.