|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Popular around the world, marzipan has countless variations: In Germany, sugar and almonds are ground into a paste. In France, syrup sweetens the mixture. In the Middle East, marzipan includes a dash of rose water. This homemade marzipan comes together in a few minutes and uses just three ingredients: almond paste, powdered sugar, and egg whites. It has a sweet, nutty flavor and a soft, pleasing texture.
Since this marzipan has an almond paste base, so you won't even need any raw or blanched almonds (but you can always make your own). You'll love its smooth texture and delicate flavor, which you can enhance with some almond extract. Get creative with your marzipan: use it on celebration cakes or form it into adorable, edible animals or fruits. This recipe makes enough marzipan to cover a layer cake.
- 1 pound almond paste
- 3 cups powdered sugar (sifted)
- 2 large egg whites (lightly beaten)
- Optional: 1/2 teaspoon almond extract
Gather the ingredients.
Coarsely chop up the almond paste into quarter-size chunks, then place the almond paste in the bowl of a large stand mixer fitted with a paddle attachment.
Add powdered sugar to the bowl and mix on low speed until the mixture has a fine, sandy texture. If you don't have a stand mixer, feel free to use a food processor.
Pulse the almond paste and powdered sugar until the mixture resembles wet sand.
With the mixer on low, slowly add the egg whites (and almond extract, if using) until the mixture pulls away from the sides of the bowl and forms a ball. If you are using a food processor, you'll notice a similar change. You may not need to add all of the egg whites.
Dust a countertop with powdered sugar and knead the marzipan until it develops a smooth, pliable texture. It should have no lumps or dry patches.
Use the marzipan immediately or store it for later use. To store your marzipan, cover it tightly in plastic wrap, then seal it in a plastic bag. Not only will your marzipan stay moist, but it also won't absorb any unfortunate odors or tastes. Marzipan will keep for three months in the refrigerator or up to six months in the freezer. Make sure to bring marzipan to room temperature before using it.
Enjoy it on your favorite cake or as a tasty, nutty snack.
Raw Egg Warning
Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.
- 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 holiday 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.