Easy Marzipan:
1/2 lb. Almond Paste
1 lb. Confectioners' Sugar
2 tbsp. White Karo Syrup
1 Cup Marshmallow Cream
Mix all ingredients and knead together well. Store in a plastic bag. In a glass jar. Let this cure for 24 hours before using.
Danish Filling
1 lb Almond Paste
1 lb Cake Crumbs
1 Pt Egg White
1 lb Sugar
1/2 lb Shortening
1/2 lb Butter
1 pt Milk
1/2 Salt
Mix Paste with sugar, cake crumbs, salt and eggs whites until smooth. Add shortening and butter, mix well.
Add milk until the desired consistency is obtained. Ready to Fill Danish and Coffee Cakes
Macaroons
1 lb Almond Paste
5 Egg Whites
1/2 lb Powder Sugar
1/2 lb Granulated Sugar
Work the paste with one fourth of the egg whites until no lumps remain. Gradually add another fourth of the egg white and half of the granulated sugar. When this is worked, add half of the remaining egg white with the balance of the sugar. Add the rest of the egg whites and work smooth. The consistency of the mixture should be such that when the macaroons are dropped they will not run. Drop by teaspoons onto parchment paper lined cookie sheets. Bake at 325 degrees (F) for 20 minutes, or until very lightly browned. Cool, and if necessary, wet the parchment paper on the bottom to gently remove them.
Ingredients: Selected Blanched Almonds, Sugar, Water, Potassium Sorbate (a preservative), Natural and Artificial Flavors
These ingredients are ground and cooked to a smooth paste