Ingredients:

• 2 cups – granulated Sugar
• 4 cups – ground Almonds (or Almond meal)
• 2 – Egg whites
• Powdered Sugar for dusting

Method:

1. Place the sugar and 2/3 cup water in a large heavy saucepan and heat gently, stirring, until the sugar dissolves.
2. Uncover and boil until the temperature reaches soft-ball stage, 240 degrees on a candy thermometer.
3. Place the bottom of the saucepan in the cold water you have prepared, stirring the sugar mixture constantly until it becomes thick and creamy.
4. Stir in the ground almonds and the egg whites, and place it back over low heat.
5. Stir for 2 minutes more until the mixture is thick.
6. Spoon the marzipan onto your prepared work surface, and turn it with a metal spatula until it cools down enough to touch.
7. Coat your hands in powdered sugar and begin to knead the marzipan, working it until it is smooth and pliant.
8. Marzipan can now be used immediately or stored, wrapped in plastic wrap, in an airtight container.

Recipe courtesy of Suresh Thampy