You are going to laugh, and yet I didn’t know you could buy marzipan or almond paste. Because I grew up with marzipan always being homemade. My mom made these in buckets. She made small cute fruits and sold them as marzipan sweets during Christmas. I also remember she’d have to pay for extra help during Christmas time so that she could complete her orders in time.
About marzipan?
There are two ways to make marzipan. Both use the same ingredients. And yet, you can either cook it or not cook it at all. The cooked version uses pasteurized egg whites as a binding agent. While for the uncooked version I use light corn syrup or rose water.
Of course, marzipan can be eaten on its own and needs nothing else with it. It is also often colored with food color and molded 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 baking a marzipan cake. I also love using marzipan in desserts. You can even make marzipan cookies. 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.
Ingredient and substitutes
Almonds/Nuts – Marzipan is traditionally made with blanched 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. Flvor – I love rose and almond flavor. I like using rose extract and almond extract in my marzipan. The vanilla extract works great too. Liquid – Traditionally beaten raw 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.
Step-by-step: Homemade marzipan recipe
In a food processor, add the almond meal and powdered sugar. Pulse until smooth – a minute or two.Pro tip – How smooth you grind the almonds will determine the texture of your marzipan. Blending powdered sugar with the almond meal prevents the almonds from releasing oil. Transfer to a bowl. Then, 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 syrup.Pro 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.Pro tip – Kneading is essential to get a smooth dough. 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 almond flour is a 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, until you get the right consistency. 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
Variations
Gluten-free – Both almond flour and powdered sugar are supossed to be gluten-free. Sugar-free – you can use powdered erythritol instead of powdered sugar to make a sugar free marzipan. Chocolate marzipan – add cocoa powder to the powdered sugar to make chocolate marzipan. Vegan marzipan – use all vegan ingredeints to make this vegan. Not all white sugar is vegan, so you can also use vegan honey or maple syrup for sweetener.
Creative ways to use marzipan
Marzipan Fruit & Vegetables: Mold and color marzipan, like miniature fruits and vegetables. These can be used as cake toppers or standalone treats. Marzipan Animals: With the pliability of marzipan, you can mold it into various animals for themed cakes or party treats. Stuffed Dates or Prunes: Stuff dates or prunes with a small piece of marzipan for a sweet treat. You can also dip them in melted chocolate for an extra indulgence. Marzipan Candy Bars: Mix in cocoa powder or crushed nuts, then shape them into bars or balls and coat with chocolate. Incorporate into Pastries: Roll a thin marzipan layer inside a croissant or Danish pastry before baking. Cover Cakes: Roll out a thin layer and use it as a smooth cake covering, similar to fondant, but with a delicious almond flavor. Marzipan Truffles: Mix marzipan with liqueurs or flavorings, shape into balls, and then coat with cocoa or chocolate. Fill Chocolates: Use marzipan as a filling for homemade chocolates or bonbons. Incorporate in Cookies: Add small chunks of marzipan to cookie dough for almond-flavored surprises in every bite. Marzipan Ice Cream Topping: Dice marzipan into tiny bits and sprinkle over ice cream or mix it into homemade ice cream before freezing. Marzipan Roses: Craft roses to adorn cakes or desserts. They not only look beautiful but also add a delectable almond flavor. Stollen Bread: Traditional German Christmas bread contains a stripe of marzipan running through the center. Inside Pancakes: Add small marzipan chunks inside pancakes or crepes for an almond surprise. As a Glaze: Mix marzipan with a little bit of water to form a glaze consistency, and brush on baked goods for an almond-scented finish.
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