Made from a finely ground almond paste, marzipan is popular in Europe, especially around Christmas and Easter, when it is colored and formed into fanciful shapes.

Marzipan

1 cup blanched almonds 2 cups powdered sugar 1 teaspoon almond extract 2 large egg whites (see Note)

Process almonds in a food processor until it forms a paste. Combine with powdered sugar and almond extract; stirring well.
Stir in egg whites (see note), one at a time, until mixture is moist; blending thoroughly after each addition.
Transfer to a surface dusted with powdered sugar and knead until smooth and pliable. Shape into fruit or other favorite shapes. Serve immediately or store in airtight containers.

Makes about 3 cups marzipan.

Note: For Salmonella-Safe Egg Whites

You will need:

A medium stainless steel bowl
A wooden or plastic stirring spoon
A heat-resistant rubber spatula
A medium skillet
A quick-read kitchen thermometer

Place egg whites in bowl. For each white, add 1 tablespoon sugar, 1/2 teaspoon water, and 1/16 teaspoon cream of tartar. Stir gently, breaking up egg whites, but not raising any foam. Set aside.

In skillet, heat 1-inch of water to a simmer and remove from heat. Place the bowl in the hot water and begin stirring and scraping constantly with rubber spatula to prevent overheating. After 1 minute of constant stirring, remove bowl from hot water and check temperature with thermometer (tilt bowl if necessary to have about 2-inches of white covering thermometer stem).

Temperature must be 160°F (70°C). If not, place the bowl back in the hot water and resume scraping in 15-second increments until the temperature reaches 160°F (70°C). Rinse off the thermometer in the hot pan water between each use.

When the desired temperature is reached, proceed with recipe.