| TeckPoh | -- 11-10-2002 @ 4:34 PM |
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Hi,I've come across marzipan recipes using egg yolk and some using the whites. What's the difference and what is usually used? Would appreciate some input. Thanks. warm regards,TeckPoh
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| chefclarence | -- 11-10-2002 @ 8:02 PM |
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Hi dessert lovers This is chef Clarence from Canada, lots of my students are confused with almond paste and mazipan. Generally speaking, almond paste is a mixture of ground almond and confectionery sugar ground together over a period of time until smooth, good manufacturer always indicate the proportion i.e. 66/34, 66% almond and 34% sugar. Mazipan is a secondary product using up to 100% more sugar and either eggwhite or eggyolk is used to bind the ingredients together. Depends on what you want the mazipan to be used, for filling such as for Danish or puff pastry, I would use eggyolks for richer taste. On the other hand, for covering fruitcake, I would use eggwhite for better elasticity. Always keep in mind that raw eggwhite contains selmonella pathogens and cannot be kept at room temperature for more than 2 hours. Use pasteurized eggwhite at all time if the product is not to be consumed in two hours. Hope I answer your question. Happy baking, Chef Clarence Buon Appetito
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| TeckPoh | -- 11-10-2002 @ 10:25 PM |
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I never fail to be grateful to the magic of the internet that we can communicate so instantaneously from across the world.Thank you so much Chef Clarence, I was so surprised to see your reply so soon after I've posted my question. I'm indeed more enlightened on this subject now. Another question, can powdered albumen (incorporated with water) be used as a substitute to avoid the salmonella scare? warm regards,TeckPoh
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| chefclarence | -- 11-11-2002 @ 2:32 PM |
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I don't know about FDA regulation in U.S. but up here in Canada most of the dehydrated egg products are pasteurized therefore safer compare to fresh products. However, try to keep potential hazardous food away from danger zone,either above 140F or below 40F Happy baking Chef Clarence Buon Appetito
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