Do you love marzipan? Or perhaps you know it as an almond paste. Both are similar and so simple to make. Most people buy marzipan or almond paste because they presume it’s challenging. And yet, in reality, this delicious confection takes really only 5 minutes to complete. I grew up with my mom making homemade marzipan by the buckets. She would take orders for these during festive seasons like Easter and Christmas.
Homemade marzipan
Marzipan can be eaten on its own and needs nothing else with it. It is also often used to mold into fruits during festive seasons like Christmas. Marzipan Easter Eggs are a trendy treat during Easter celebrations. I love making Marzipan truffles, marzipan chocolate balls, as well as my marzipan chocolate squares to give as gifts during the holidays. You can also add marzipan in cake batters for a marzipan cake. I also love using marzipan in croissants. Custom decorated cake – covering a cake with marzipan Traditionally, marzipan has been used to cover fruit cakes. For example, I used marzipan to make a 77th Birthday celebration using my homemade fruitcake recipe. Also, marzipan cakes are usually covered with royal icing or rolled fondant. I have covered the cake below with my homemade fondant recipe from scratch, and yet you can use any of my other homemade fondant recipes.
Marzipan Easter Eggs are a trendy treat during Easter celebrations. I love making Marzipan truffles, marzipan chocolate balls, as well as my marzipan chocolate squares to give as gifts during the holidays.You can also add marzipan in cake batters for a marzipan cake. I also love using marzipan in croissants.
Ingredient and substitutes
Almonds/Nuts – Marzipan is traditionally made with almonds. And yet, you can make it with any nuts.I grew up eating cashew nut marzipan because that’s what mom always made. Back home in India cashews are more affordable than almonds. So, often cashews are used in marzipan.I also make pecan marzipan because my husband likes pecans. You can buy almond meal or make homemade almond meal Powdered sugar – Also called icing sugar or confectioners sugar. This has an anti-caking agent such as cornstarch or potato starch. Which helps combine the ingredients and make a smooth ball. You can make powdered sugar at home. And make sure you add some anti-caking agent to the mix as well. Cocoa powder – I use dutch processed unsweetened cocoa powder. This also helps cut down some of the sweetness. Extract – I love using the rose extract in my marzipan, and yet traditionally almond extract is used. Vanilla works also great. You can also try Belgium chocolate extract or Irish cream extract. Liquid – Traditionally beaten egg whites were used. The purpose of the fluid is mainly to bind the dry ingredients. So, sugar syrup or water works just as well. I prefer water to prevent making the marzipan too sweet.
Chocolate marzipan
In a food processor – add almond meal, powdered sugar, and cocoa powder. Pulse until smooth – a minute or twoPro tip – How smooth you grind the almonds will determine the texture of your marzipan. Adding powdered sugar to the food processor prevents the almonds from releasing oil. Transfer to a bowl. Add the light corn syrup, almond, and vanilla extract. Combine well Bring it all together into a ball – if necessary add one or two tablespoons of water or sugar syrupPro tip – if you plan to keep the marzipan longer than a week, use sugar syrup, not water. Lightly knead on a work surface until you have a smooth ball that’s all brownPro tip – kneading will help achieve an even color. But, over kneading will cause the almonds to give out oil and that can make the marzipan oily Wrap in plastic wrap and store until ready to use.Pro tip – marzipan must be wrapped well in plastic or it can dry out easily. When ready to use lightly knead to make it pliable again.
Tips for Success
Pulse the almonds meal and sugar some more. We do this to ensure the almonds are fine ground powder not grainy. This makes for a much smoother paste, especially when you need to use marzipan to cover cakes or to make Easter eggs. Water vs. sugar syrup – Water is preferable when you are not going to keep the marzipan for an extended period, which usually is the case with me. And if you plan to make this for sale or to keep it for more than ten days – I highly recommend using sugar syrup. Simple syrup or sugar syrup is just 1 part sugar and 3 parts water boiled for a few minutes and cooled. Why test – It is easy to end up with too much liquid in the marzipan, resulting in a gloppy mess. So it’s best to be safe and add a tablespoon at a time. And only adding enough so you can form a dough. Why do we knead for only 30 seconds and not more – Nuts give out oil when you squeeze the paste. While we do need the mixture to be smooth, we do not want an oily mess in our hands. We want the oils to stay in the nut paste. Since oily marzipan is very difficult to work. It’s still delicious, and yet can’t be molded into things quickly. Read my post – Marzipan 101 -Everything you need to know about Marzipan
Chocolate Marzipan Truffles Pecan Marzipan Truffles Homemade Marzipan Truffles Marzipan Easter Eggs Homemade Chocolate Marzipan Recipe See all Marzipan recipes
Frequently asked questions
Creative ways to use chocolate marzipan
Chocolate marzipan, a delightful combination of rich chocolate and sweet almond flavors, can be used in numerous creative ways. Here are some ideas to inspire you:
Chocolate Marzipan Truffles: Roll chocolate marzipan into balls, dip them in melted dark, milk, or white chocolate, and then coat them with cocoa powder, crushed nuts, or coconut flakes. Marzipan-Stuffed Dates: Stuff dates with chocolate marzipan and dip them in melted chocolate. Add a pinch of sea salt on top for an extra taste sensation. Cake Decorations: Mold the marzipan into shapes like flowers, fruits, or even intricate designs and use them to adorn cakes and cupcakes. Layer in Brownies: Add a thinly rolled chocolate marzipan between two layers of brownie batter before baking for a delightful almond-chocolate surprise. Chocolate Marzipan Bars: Shape the marzipan into bars or squares and coat it with melted chocolate. Allow them to sit and enjoy a delicious snack. Tart Filling: Fill mini tart shells with a chocolate marzipan and chopped nuts, then bake. Ice Cream Topping: Crumble or grate the chocolate marzipan over your favorite ice cream. Inside Pancakes or Crepes: Spread a thin layer of chocolate marzipan on pancakes or crepes before folding or rolling. Cookies: Incorporate small chunks of chocolate marzipan into cookie dough or sandwich it between two thin cookies. Mousse Mix-In: Fold small chunks or crumbles of chocolate marzipan into your favorite chocolate mousse recipe. Stuffed Fruits: Hollow out fruits like strawberries or pears and fill them with chocolate marzipan. Optionally, you can dip them in chocolate afterward. Inside Chocolate Bonbons: Use chocolate marzipan as a filling for homemade chocolates. Decorative Chocolate Bark: Melt dark or milk chocolate thinly on parchment paper. Sprinkle chunks or shreds of chocolate marzipan and other toppings like nuts, dried fruits, or sea salt. Let it set, then break it into pieces. Stuffed Pastries: Use it as a filling for pastries or sweet bread, adding a delightful chocolate-almond touch.
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