What makes marzipan

Apply market research to generate audience insights. Measure content performance. Develop and improve products. List of Partners vendors. Prep: 15 mins. Cook: 0 mins. Total: 15 mins. Servings: 24 servings.

Nutrition information is calculated using an ingredient database and should be considered an estimate. Featured Video. Gather the ingredients. Raw Egg Warning Consuming raw and lightly cooked eggs poses a risk of foodborne illness.

How to Store Marzipan Cover the marzipan tightly in plastic wrap, then seal it in a plastic bag. Tips Almond paste is available at most grocery stores. You'll find it in the baking aisle, where it comes in cans or 7-ounce tubes.

Feel free to use pasteurized egg whites in this recipe if you are concerned about using raw egg whites. For a twist on your favorite chocolate chip cookies, add chunks of marzipan to the dough.

Marzipan goes surprisingly well with stone fruit—spread a thin layer onto the base of a cooked pie shell, then add apricot, peach, or cherry pie filling.

What's the Difference Between Marzipan and Fondant? Recipe Tags: egg whites marzipan dessert american. Rate This Recipe. I don't like this at all. It's not the worst. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page.

Read my Disclosure and Privacy Policy. As an Amazon Associate I earn from qualifying purchases. This is my first attempt to make marzipan to completely cover a Christmas cake 20x7cm. Could you please tell me how many times I should repeat this recipe to have the right amount? Many thanks! Thanks for that info. I have one other question. When you say store in a dark and cool place is it not necessary to refrigerate it?

Would a cold storage room or root cellar be sufficient? Hi, like the recipe but wondered why blanche the almonds? Can you make this with almonds, skin and all? Just wondering if you can skip the almond extract? Made your recipe. Chilling the logs to put in Italian cake. It has to be shredded, then added to the batter. I did use almond flour, though. It worked great, without all of the blanching, etc. You need to use almonds for this recipe otherwise it would not be Marzipan.

Instead of sliced almonds, you can also use blanched almonds without skin. It will probably depend on the temperature of where you store the cakes and if they are covered airtight because the marzipan will dry out otherwise. A simply traditional recipe — very excellently expressed! Thanks for reminding me of the most favorite desert in my childhood. Thank you so much for this amazing article on Marzipan! I just heard about Marzipan and wanted to know more about it. So I eventually found your website.

I followed the recipe to the letter and it came out exactly as you have shown. I really appreciated that. My family say it is so much nicer than bought marzipan. I use marzipan a lot in the sweets I make for my family. This recipe allows for easy scaling upwards. Again thanks for the recipe. I have made the marzipan, but there is so much oil coming out of it, it is unusable. It is also very crumbly. It sounds to me like you processed the almonds too long.

If oil is coming out you probably made almond butter instead of ground almonds. Thank you very much. I did process it in my blender for quite a long time.

My family is from Guatemala and they make marzipan there just like a typical candy. Hi Ela, Can this marzipan be shaped and painted like store bought? What grade of food dyes would one use to make decorate?

Next Christmas marzipan will be the present. Thank you for all your recipes and feedback. Happy New Year! Hi Chris, it can definitely be shaped, however, I never tried painting it. It should work fine if you make the recipe with icing sugar. But not sure how it will turn out if using Erythritol. I hope you will give it a try, Anne-Laure.

I just uploaded the video for easy visual instructions. Hi Ela, homemade marzipan is so easy to make. I love that in your version you grind down the Erythritol to replicate powdered sugar. This sounds like it might be keto?

Hi Ela, Would this be pliable enough to roll out and drape over my christmas cake a la fondant? Will agave syrup prolong the fridge life as much as corn syrup would? It should work, Stevie, even though I never tried it. Please report back if you give it a try. You will definitely need to make a larger batch. Also, I am pretty sure that agave syrup will prolong the fridge life as much as corn syrup. Made this tonight with Swerve confectioners sugar substitute erythritol, mono and diglycerides.

It was perfect! Thank you! So simple, so delicious. I added a dash of vanilla. Thank you for always posting the best recipes. Our life is so much better with all these yummy vegan and gluten free options you provide. I am so glad you liked this recipe, Catherine! Adding a dash of vanilla sounds so lovely too. Thanks for your sweet comment!

Love this recipe Ela! Marzipan brings so many memories for me, I used to always get it as a present for Christmas when I was a kid! Looks absolutely delicious! Your email address will not be published. Jump to Recipe Pin Recipe. Read In: Deutsch Deutschland.

Author: Michaela Vais. This easy homemade marzipan recipe contains only 3 ingredients and it's ready in literally 5 minutes! The recipe is vegan eggless , naturally gluten-free, and can be made refined sugar-free keto-friendly! Print Recipe Pin Recipe. Prep Time 5 mins. Cook Time 0 mins. Total Time 5 mins. Course Dessert. Cuisine German, Italian. Servings 4. Calories kcal. You can watch the video in the post for visual instructions.

Add the water or your favorite liquid sweetener , almond extract, and rose water optional and pulse a couple of times until the dough holds together and forms a ball. If the dough is too dry and doesn't hold together, add a tiny bit more water or syrup. Make sure to add just a little until a thick dough is formed. If it's too sticky and wet, add more almond flour. Take out the marzipan ball and knead it on a clean surface for about 30 seconds. You can now shape it into a log, wrap it up in cling wrap and refrigerate.

It will firm up slightly in the refrigerator. If you use agave syrup or corn syrup you should be able to store it in the refrigerator for up to weeks probably even longer or up to 3 months in the freezer.

If you are using water you should use it within 10 days or so because it will go bad quicker. Almond flour: Instead of almond flour, you can use 90 grams of whole almonds. Cover them with boiling water. Wait until the water is lukewarm, then slip off the skins with your fingers. Drain the almonds really well pat-dry with a tissue and process them in your food processor. Add more if the mixture is too dry. I recommend using finely ground blanched almond flour for convenience. Water or liquid sweetener: If you have a sweet tooth, you can use agave syrup, light corn syrup, rice malt syrup or any other liquid sweetener for sweeter marzipan.

The recipe makes just a small batch of grams 6. Double the recipe for a larger batch. Nutrition Facts. Homemade Marzipan Recipe. Amount per Serving.

Saturated Fat. Tried this recipe? Mention elavegan and tag elavegan. Previous Post: « Vegan Scalloped Potatoes. You are very welcome, Natalie! I am so glad you liked it! Just wondering if you could use a stand mixer or hand.