More affordable and more delicious than fondant, this homemade and easy marzipan recipe is perfect for covering desserts like cakes, cookies, or making candy and decorative figures. With only 3 ingredients you can make a batch in 5 minutes!
What is marzipan and where did IT originate
Marzipan is a type of almond paste, that is a smooth, pliable, and fondant like. While most people think of marzipan as originating in Germany due to their use of marzipan in candy, no one can confirm where it originated from. It’s used all over the world and has been attributed to originating everywhere from China to the Mediterranean.
What is the difference between almond paste and marzipan
Almond paste is just that, ground almonds with sugar until it is a paste. It is much coarser and often used as a filling for desserts such as cakes and strudels. Marzipan, while a type of almond paste, is much more smooth and pliable, and used much like fondant to cover cakes, makes shapes, edible decorations, and candy.
How to make marzipan
During my almond paste research I discovered it is very easy to make homemade marzipan with ground almonds, powdered sugar, and egg whites. These are three ingredients I always have on for macarons so I gave it a try and making homemade marzipan was a total breeze! Just throw the ingredients in a food processor and mix until just combined and it forms a ball. Then, use as desired to cover cakes, and make edible decorations.
Tips for making homemade marzipan:
- If you mix it too long and it starts to get oily and shiny, wrap tightly in plastic wrap and let it cool for 15-30 minutes. It should start to reabsorb some of the oils. Then, add more powdered sugar while rolling it out until it is a consistency you feel comfortable working with you.
- You can color marzipan with gel food coloring the same as you would fondant.
- When rolling it out, use a slip mat or parchment paper lightly covered in powdered sugar. This helps it to not stick.
- Keep wrapped tightly in plastic wrap when not using. The marzipan will dry out if uncovered too long.
- Keep stored in the refrigerator when not using.
- You want to use this very soon after you make it. It will keep in the fridge 1-2 days.
- 1 ¾ cups Almond Meal (166 g)
- 1 ½ cup Powdered Sugar (166 g)
- 1 egg white or ¼ cup pasteurized liquid egg whites
- ½ tsp vanilla extract or other flavoring optional
- Place the almond meal and powdered sugar in a food processor.
- Blend until combined.
- Slowly add the egg white and mix until the mixture just comes together and forms a ball. Do not over mix as the marzipan can get oily.
- Remove from food processor and cover tightly in plastic wrap. Let sit in the fridge for at least an hour and up to 1 day before using.