3-Ingredient Homemade Marzipan

Three ingredient marzipan rolled into a log shape and sliced on a plate

The Spruce Eats / Cara Cormack

Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Servings: 24 servings
Nutrition Facts (per serving)
141 Calories
5g Fat
23g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 24
Amount per serving
Calories 141
% Daily Value*
Total Fat 5g 7%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 7mg 0%
Total Carbohydrate 23g 8%
Dietary Fiber 1g 3%
Total Sugars 20g
Protein 2g
Vitamin C 0mg 0%
Calcium 33mg 3%
Iron 0mg 2%
Potassium 64mg 1%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Popular around the world, marzipan has countless variations: In Germany, sugar and almonds are ground into a paste; in France, syrup sweetens the mixture; and in the Middle East, marzipan includes a dash of rose water. This homemade marzipan uses just three ingredients—almond paste, powdered sugar, and egg whites—and comes together in a few minutes. It has a sweet, nutty flavor and a soft, pleasing texture.

Since this marzipan has an almond paste base, you won't need any raw or blanched almonds (unless you make your own almond paste, of course). You'll love its smooth texture and delicate flavor, which can be enhanced with some almond extract. Feel free to 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 one layer cake.


Click Play to See This Simple Homemade Marzipan Come Together

"The marzipan took about 15 minutes to make using a stand mixer. It was very easy and came out smooth and perfect. The recipe made about 24 ounces / 680 grams of marzipan." —Diana Rattray

3-Ingredient Homemade marzipan in a log shape on a piece of parchment paper
A Note From Our Recipe Tester


  • 1 pound almond paste

  • 3 cups powdered sugar, sifted, plus more for dusting

  • 2 large egg whites, lightly beaten

  • 1/2 teaspoon almond extract, optional

Steps to Make It

  1. Gather the ingredients.

    Ingredients for marzipan recipe gathered

    The Spruce Eats / Cara Cormack

  2. Coarsely chop the almond paste into quarter-sized chunks and place in the bowl of a large stand mixer fitted with a paddle attachment.

    Coarsely chopped almond paste in the bowl of a stand mixer

    The Spruce Eats / Cara Cormack

  3. 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.

    Powdered (confectioners') sugar added to a stand mixer bowl

    The Spruce Eats / Cara Cormack

  4. Pulse the almond paste and powdered sugar until the mixture resembles wet sand.

    Pulse almond paste and sugar mixture

    The Spruce Eats / Cara Cormack

  5. With the mixer on low speed, 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, look for the same appearance.) You may not need to add all of the egg whites.

    Egg whites added to almond mixture in stand mixer

    The Spruce Eats / Cara Cormack

  6. Dust a countertop or cutting board with powdered sugar and knead the marzipan until it develops a smooth, pliable texture. It should have no lumps or dry patches.

    Marzipan kneaded by hand on a flour-dusted cutting board

    The Spruce Eats / Cara Cormack

  7. Use the marzipan immediately or store it for later use.

    Tube-shaped marzipan in plastic wrap

    The Spruce Eats / Cara Cormack

  8. Enjoy it on your favorite cake or as a tasty, nutty snack.

    A slice of marzipan next to other colored marzipan balls

    The Spruce Eats / Cara Cormack

Raw Egg Warning

Consuming raw and lightly cooked eggs poses a risk of foodborne 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 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.

How to Store Marzipan

Cover the marzipan tightly in plastic wrap, then seal it in a plastic bag. Stored this way, it will stay moist and won't absorb any odors. 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.

What's the Difference Between Marzipan and Fondant?

While these sweet pastes are used in similar ways, like to cover cakes, marzipan and fondant are not the same. Fondant is made mainly from sugar, while marzipan's predominant flavor is almond. And although they are both malleable and can be dyed in different colors, marzipan is easier to work with, less likely to crack, and doesn't dry out as fondant does.