|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; 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.
- 1 pound almond paste
- 3 cups powdered sugar (sifted), plus more for dusting
- 2 large egg whites (lightly beaten)
- Optional: 1/2 teaspoon almond extract
Gather the ingredients.
Coarsely chop the almond paste into quarter-sized chunks and place 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 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.
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.
Use the marzipan immediately or store it for later use.
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 foodborne illness.
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.
- 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.
What's the Difference Between Marzipan and Fondant?
While both sweet pastes are used similarly to each other, like to cover cakes, marzipan and fondant are not the same. Fondant is made from mainly 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.