INGREDIENTS
1 can (8 ounces) marzipan or almond paste
4 teaspoons grated orange peel
2 egg whites, at room temperature
1/8 teaspoon cream of tartar
½ cup superfine granulated sugar
Sugar for sprinkling
PREPARATION
Preheat oven to 250F.
Lightly grease and flour 2 baking sheets; set aside. Knead marzipan and orange peel until well-blended. Divide in half; roll each half with fingertips into a 15-inch-long strip. Cut strips into ¾ -inch pieces; roll each into a ball. In small bowl of electric mixer, beat egg whites and cream of tartar at high speed until stiff peaks form. Gradually add sugar, about 1 tablespoon at a time, beating until whites are stiff and glossy and all sugar is dissolved. Dip orange marzipan balls into meringue, coating completely; spoon each onto prepared baking sheets, making sure each marzipan ball is completely surrounded in meringue. Sprinkle each meringue with sugar. Bake in a 250F oven 55 to 60 minutes. Transfer to wire racks to cool completely.