3-Ingredient Homemade Marzipan

Three ingredients marzipan recipe

The Spruce / Cara Cormack

  • Total: 15 mins
  • Prep: 15 mins
  • Cook: 0 mins
  • Servings: 24 servings
Nutritional Guidelines (per serving)
150 Calories
5g Fat
24g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 24
Amount per serving
Calories 150
% Daily Value*
Total Fat 5g 7%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 19mg 1%
Total Carbohydrate 24g 9%
Dietary Fiber 1g 3%
Protein 3g
Calcium 33mg 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.
(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. 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

Steps to Make It

  1. Gather the ingredients.

    Ingredients for mazipan
    The Spruce / Cara Cormack
  2. 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.

    Coarsely chop
    The Spruce / 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.

    Blend flour
    The Spruce / Cara Cormack
  4. Pulse the almond paste and powdered sugar until the mixture resembles wet sand.

    Pulse almond paste
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  5. 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.

    Slowly add egg white
    The Spruce / Cara Cormack
  6. 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.

    Dust a countertop
    The Spruce / Cara Cormack
  7. 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.

    Marzipan in plastic wrap
    The Spruce / Cara Cormack
  8. Enjoy it on your favorite cake or as a tasty, nutty snack.

    The Spruce / Cara Cormack

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.