Rated 4 out of
This appears to be a very easy recipe to follow. I have been using it for over 20 years and have learned that the amount of humidity in the house will affect the way the dough comes together and its workability. At times of high humidity, you will need to either decrease the amount of egg white (i.e., use "medium" rather than "large" egg whites) or increase the amount of confectioners' sugar. Increasing the amount of confectioners' sugar lessens the flavor of the marizipan. Decreasing the amount of egg white results in a softer candy. Overall, making marzipan is a satisfying task that yields tasty and pretty results.