Marzipan

Marzipan

Delicious home-made vegan marzipan is the way to go! Incredibly easy using only three ingredients, plus it’s less expensive than the shop bought variety. 



To be honest, I had never been a big fan of marzipan, somehow the taste is just too intense and artificial, that is until I made my own at home. The great thing about home-made marzipan is that you know exactly what goes into it, no artificial colourings or preservatives and I do not use raw egg whites.

Marzipan is traditionally made of almonds, sugar and either egg white or a liquid sweetener. Some recipes also include almond extract and rose water to enhance the flavour. I personally like to keep it simple and just use the natural flavour of the ground almonds.

Ground almonds can be used to make both marzipan and almond paste. While they are very similar, they are slightly different in the amount of sugar used in the recipe. Marzipan contains more sugar than almonds in the recipe, which allows it to dry out over time and hold its shape. This is especially useful when making moulded figurines or miniature fruits for decoration.

Almond paste, on the other hand, contains less sugar, allowing it to remain soft and to be used with other ingredients to flavour baked goods or to make fillings.

Renowned all over the world, marzipan is used in a number of ways. In England, Christmas cake, wedding cakes and Battenberg are famous for being covered in marzipan. A German favourite is Stollen, a fruit and marzipan bread found throughout the festive season. And from Austria, Mozart chocolates are famous for their almond, nougat and marzipan centres coated with rich dark chocolate.

I use marzipan in my rhubarb marzipan cake or roll it into small balls and dip into cocoa powder or melted chocolate for a treat.

If you decide to give this recipe a try, let me know! Leave a comment below and rate it – it’s really helpful to me and the other readers. And don’t forget to take a picture and tag it #thegourmetlarder on Instagram. I love seeing what you come up with! 🙂


RECIPE HIGHLIGHTS

  • Ease: really easy to make.
  • Diet: gluten-free and dairy-free.
  • Great for: covering cakes or making sweet treats.
  • Taste and texture: a sweet and nutty almond flavour with a soft texture.
  • Quantity: this recipe makes 450g, which is enough to cover a small 24cm single layer cake.
  • Time: 5 minutes

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    INGREDIENTS

    For this recipe all you need are these ingredients:

    • Ground almonds – are ideal for making marzipan. Alternatively, you can use blanched almonds or flour.
    • Icing sugar – gives the marzipan its sweetness and texture.
    • Liquid sweetener or water – use corn syrup, golden syrup, glycerine, rice syrup, honey or water to bring the mixture together making it malleable.
    • Almond extract (optional) – adds that extra boost of natural flavour.

    Almond extract recommendation: Almond extract

    • Rose water (optional) – can add a delicate floral flavour.

    Rose water recommendation: Rose water

    TIP: I highly recommend adding salt to your doughs and pastry. Salt helps balance out the sweetness and richness. It also elevates the other ingredients, bring out the best characteristics of any recipe.


    SUBSTITUTIONS

    I would love to know how you get on and share it with the other readers.

    SUGAR-FREE AND LOW-CALORIE OPTIONS


    WHAT VARIATIONS CAN I MAKE?

    • Colouring – kneaded a little food gel into the into the dough for alternative colours.

    Food colouring recommendations: Yellow, Orange, Blue, Green, Pink, Red, Purple food colouring gels

    If you experiment, I would love to know how you get on and share it with the other readers.


    NUTRITION

    Serving: per 50g

    Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.

    I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.

    I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.


    STORAGE AND FREEZING

    Both marzipan and almond paste keep well if wrapped well in the fridge, for up to 5-6 weeks. Make sure to bring the marzipan to room temperature before using, it will be easier to mould and shape.

    Freezing: Once prepared, this dough can be wrapped in clingfilm or placed in an airtight container for up to 3 months.

    © THE GOURMET LARDER. All images and content are copyright protected. Do not use my images without prior permission. Further information can be found in my FAQ’s.


    EQUIPMENT RECOMMENDATIONS

    Here is a list of some kitchen equipment that I use and recommend for this recipe.

    TIP: If you have ever ended up with dry, dense or crumbly baked goods, it might be because you’re using inaccurate measurements. I highly recommend using metric measurements and a digital scale, rather than cup measurements for example. You will find it much easier, less messy and you will get far better, consistent results weighing your ingredients. 🙂


    RECIPE TIPS

    • if you cover a cake in marzipan that you are then going to cover in icing, it is important to allow the marzipan to completely dry out, before you then cover it with icing.

    READY TO MAKE YOUR SHORTCRUST PASTRY?

    Vegan Marzipan

    Marzipan

    Preparation:5 minutes
    Total:5 minutes
    Servings: 450 g
    Delicious home-made vegan marzipan is the way to go! Incredibly easy using only three ingredients, plus it's less expensive than the shop bought stuff. 

    INGREDIENTS LIST
     

    • 150 g ground almonds (or almond flour)
    • 180 g icing sugar (US powdered sugar)
    • 80-120 ml liquid sweetener or water (6-8 tbsp)
    • 1/4 tsp almond extract (optional)

    Preparation
     

    • Place the ground almonds and icing sugar into a food processor bowl and pulse until the almonds are a very fine meal.
    • Add a pinch of salt and any flavourings (if using). While running the machine, add enough liquid sweetener or water until the mixture is smooth, homogenous and a dough forms. If it becomes too wet, you can add a little more icing sugar.
    • Turn out onto a countertop. If you wish to colour your almond paste, you can knead in a few drops of food colouring at this point. Knead into a ball, it may be a bit sticky, but will firm further in the fridge.
    • Wrap in plastic wrap, and place in the fridge. If you are not using it straight away then place it in an airtight container.
      Bring to room temperature before using in recipes.
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    KEYWORDS almond paste, marzipan

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    PLEASE LET ME KNOW HOW IT TURNED OUT FOR YOU!

    If you tried this Marzipan or any other recipe on my website, please let me know how you got on in the comments below. I love hearing from you. Also, please leave a star rating whilst you’re there!

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    HAPPY BAKING!

    Nigel sig





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