Homemade marzipan

Ingredients:

• 450 g almond paste, cut into strips
• 3 cups powdered sugar, sifted
• 2 whites from large eggs, lightly beaten
• Food coloring (optional)

Preparation:

1. Place the almond paste in the bowl of a large stand mixer. Add the powdered sugar to the bowl and mix on low speed with the whisk attachment until the almonds are crumbled and the mixture is fine and sand-like.
   
   With the mixer running, slowly add the egg whites and mix at low speed until the mixture forms a ball. You may not need to add all the egg whites.
2. Once the marzipan mixture forms a ball, remove it from the mixer. Dust the work surface with powdered sugar and knead the mixture until it's completely smooth and has a pleasant, pliable texture.
3. Marzipan can be used immediately or set aside for later use. To do this, wrap it tightly in plastic wrap and place it in a resealable plastic bag. Marzipan can be stored for 3 months in the refrigerator and up to 6 months in the freezer. Allow it to warm to room temperature before using, then you can color the marzipan any way you like. Alternatively, mold it into a figure and apply food coloring with a brush.
   
   Recipe sandwich with almond paste.