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To make marzipan mushrooms, you will need a few simple ingredients: almond meal, icing sugar, egg whites, and a few drops of food coloring. Begin by mixing the almond meal and icing sugar in a bowl. Gradually add the egg whites and knead the mixture until it forms a smooth, pliable dough.
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Make the meringues: Heat the oven to 225°F. Line 2 baking sheets with parchment paper or silicone. In the large bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on low speed for about 1 minute, until foamy. Add the cream of tartar and beat on medium speed for 1 to 2 more minutes, until the whites form soft peaks.
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Chef Anna Olson teaches you how to make simple homemade marzipan!Subscribe for more video recipes: http://goo.gl/MJV4afRecipeYield: Makes about 1 lb (450 g)P.
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Instructions. In a food processor, pulse the almond meal/four and powdered sugar until they're mixed together. Add the egg white, almond extract, and rose water to the food processor. Process until a ball of marzipan (it will look like dough) is formed. Remove the marzipan and place onto your work surface.
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Place the pan on low-medium heat and stir to combine. Cook the paste on a medium low heat, stirring continuously till it thickens and starts coming away from the pan. Use the water test to check if the Marzipan is ready. Place some ice cold water in a small bowl and drop a 1/2 teaspoon of the sweet on it.
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Step 1. Bring milk to boil in medium saucepan over medium heat. Whisk yolks and sugar in small bowl until well blended; whisk in flour. Whisk hot milk into egg mixture. Return to same saucepan.
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Before beating, add 1/8 teaspoon of baking powder. If you don't already have cream of tartar, replace 1/2 teaspoon of lemon juice in each egg white. You must begin at a moderate speed, allowing for soft peaks, and then increase the speed as you add the sugar to beat the egg whites properly.
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Preparation. Make about 10 mushroom stems by rolling dime- to quarter-size pieces of marzipan into cylinders. Make large and small mushroom caps by rolling dime- to quarter-size pieces of marzipan.
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Preheat the oven to 200°F (95°C) and line 2 baking sheets with parchment paper. Set aside. Place the egg whites in a medium bowl and using a handheld electric mixer, whip the whites on high speed for about 30 seconds, until foamy. Add the cream of tartar and continue whipping as the egg whites thicken.
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About 75 grams (2.5 oz/ ¼ cup) of marzipan will make 5 - 6 mushrooms. Pinch off a teaspoonful of marzipan, roll it into a ball, then shape it into a mushroom cap. Pinch off a slightly smaller sized piece and roll it into a thick stem. Press the mushroom cap onto the stem.
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Put the mushroom soaking liquid in a saucepan, bring to a boil, then lower the heat and simmer until reduced to about 1/10 (about 50 ml or less than 1/4 cup). Allow to cool. Put 200 grams almonds in the food processor with 250 grams of powdered sugar. Process until the almonds are a fine powder, then add the reduced mushroom liquid.
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To make marzipan mushrooms, roll 1/3 of the marzipan into a cylinder and cut into 1-inch lengths. Roll half the lengths into spheres. Press the cylinders against the spheres to make mushrooms. Smudge with cocoa powder. To make holly leaves, add green food coloring to 1/3 of the marzipan and roll into a long cylinder.
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How to Make Meringue Mushrooms: Prep: Preheat Oven to 200° F. Line a large baking sheet with parchment paper ( not wax paper). 1. Add 2 egg whites, 1/2 cup sugar, 1/8 tsp salt and 1/8 tsp cream of tartar and beat with whisk attachment on high speed 7 min or until you have glossy ribbons and the peaks stay fairly stiff (cold whites take longer). 2.
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Directions. Roll a piece of marzipan into a ball. The amount depends on the size of mushrooms desired. With the tip of your thumb, make an indentation on the bottom of the ball. Turn it around and around with your two index fingers, gently shaping marzipan into a rounded or pointed mushroom cap. Roll a smaller piece of marzipan into a stem.
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Instructions. Roll marzipan between palms and on work surface to soften slightly. Roll small log-shaped pieces for stems and balls for the mushroom caps. Use your finger to make an indentation in each ball and form a slightly domed cap. Insert stem into underside of cap and gently squeeze two parts together.
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Mix until combined. Then add water, one teaspoon at a time, until the mixture comes together and forms a crumbly dough. Add rose water if desired and mix until incorporated. Turn marzipan out onto a surface, sprinkled with a bit of powdered sugar, and use your hands to press crumbs into a log.
