[Sca-cooks] istachio marzipan

[Stefan li Rous]

Olwen replied to me with:
> >> No, pressing sugar into/onto molds and letting it gt hard.
> > Regular granulated sugar? Or do you actually mean sugarpaste? Or
> > something else?
>
> No.  It's basically the same mixture used to make the Mexican sugar
> skulls -
> Mix together well in large bowl: 1 teaspoon meringue powder for every
> cup of granulated sugar used.  Then wait forever till it dries.
Oh! Something different. Is this meringue powder more than just dried 
egg whites and various preservatives and anti-caking ingredients? Do 
you add water or some sort of liquid? All I see here is mixing two 
powders together. That doesn't seem too moldable, and you said wait 
until it dries. Dries in the mold? Or dries in the bowl? How different 
is the result from marzipan?
Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          
StefanliRous at austin.rr.com
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