This homemade marzipan is a great all-purpose marzipan recipe that comes together quickly and uses just three ingredients! This is one of my favorite marzipan recipes—we like it because it has a lovely smooth texture and light almond taste. If you want to boost the almond flavor, add 1/2-1 tsp. of almond extract to taste.
A note on marzipan ingredients: almond paste is available in most large grocery stores. You'll find it in the baking aisle, sold in 7-oz. tubes, or sometimes cans. If you can't find almond paste, you can also use this almond paste recipe to make your own. If the raw egg whites are a concern, use pasteurized egg whites instead.
- 1 lb. almond paste
- 3 cups powdered sugar (sifted)
- 2 large egg whites (lightly beaten)
- Coarsely chop up the almond paste with a knife until it is in small quarter-size chunks, and place the almond paste in the bowl of a large stand mixer.
- Add the powdered sugar to the mixing bowl and mix them together on low speed with the paddle attachment until the almond paste has broken down and everything has a fine, sandy texture. You can use a food processor to mix together the powdered sugar and the almond paste, as well, if that's what you have on hand..
- With the mixer running on low, slowly add the egg whites until everything comes together in a ball in the mixer. You may find that you do not need to add all of the egg whites.
- Once the marzipan has formed a ball, take it out of the mixer, dust a workstation with powdered sugar, and knead the marzipan until it is completely smooth and has a nice, pliable texture.
- You can use the marzipan immediately, or wrap it up for later use.
- To store it, wrap it tightly with plastic wrap and then place it in a zip-top plastic bag. Marzipan will keep for 3 months in the refrigerator or up to 6 months in the freezer. Make sure to bring marzipan to room temperature before using it.
|Nutritional Guidelines (per serving)|
|Total Fat||5 g|
|Saturated Fat||0 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||1 g|