I tried making marzipan. I put 100 grams of almonds and 100 grams of sugar in the Magic Bullet. I ground the mess and then added a little bit of water. Surprise, surprise, it tastes like marzipan. Grainy texture, but tastes right.
I know, there's supposed to be raw egg white, but I would rather skip that if possible.
So, I was thinking that if I could make a sugar syrup that was thick enough, I could solve the graininess problem. How thick can a sugar syrup be made? If it isn't thick enough, the marzipan will be runny.
I know, there's supposed to be raw egg white, but I would rather skip that if possible.
So, I was thinking that if I could make a sugar syrup that was thick enough, I could solve the graininess problem. How thick can a sugar syrup be made? If it isn't thick enough, the marzipan will be runny.