Name: Easy Homemade Marzipan Recipe
Prep time: 5 min
Total time: 5 min
Cuisine: American
Ingredients: 3 cups (300g) almond meal / ground almonds; ½ cup (100g) caster sugar (superfine sugar); 2 ½ cups (350g) icing sugar (powdered sugar); 2 egg whites; ½ teaspoon almond essence (almond extract, optional)

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Introduction

Marzipan is a classic sweet confection made from almonds and sugar, beloved in cakes, pastries, and candies, especially around the Christmas season. This easy homemade marzipan recipe comes together in just five minutes, offering a smooth, pliable paste perfect for decorating or gifting.

A light beige block of marzipan sits on a thick wooden cutting board placed over a white marbled surface. The marzipan block is smooth with a soft texture, and about three thin slices tilt slightly away from the main piece on the right side. Around the marzipan, several whole almonds are scattered, adding a rich brown contrast. Part of a white cloth with black printed text lies under the cutting board on the lower right edge. The background is soft and pale, keeping focus on the marzipan and almonds. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups (300g) almond meal / ground almonds
½ cup (100g) caster sugar (superfine sugar)
2 ½ cups (350g) icing sugar
2 egg whites
½ teaspoon almond essence (optional)

Instructions

Step 1: Add the almond meal and both sugars to a food processor and pulse until the mixture becomes a fine powder.
Step 2: Add the egg whites and almond essence, then pulse again until the mixture comes together into a thick, smooth paste.
Step 3: Use the marzipan immediately, or wrap it well and store in the refrigerator for up to 10 days.

Tips & Variations

Ensure the mixture is pulsed evenly to achieve the best texture.
If the marzipan isn’t coming together, add a teaspoon of water or lemon juice to help bind it.
Use blanched almond meal for a finer, pale marzipan; unblanched will include small brown specks from the almond skins.
For a vegan version, substitute egg whites with corn syrup or golden syrup.
Add a few drops of rose water for a delicate floral twist.
Omit almond essence for a lighter almond flavor.

Storage

Store marzipan tightly wrapped in plastic wrap in the refrigerator for up to 10 days. For longer storage, freeze portions in airtight containers or wrapped tightly in plastic wrap; it will keep well for up to 6 months. Thaw in the refrigerator before use and knead lightly to restore pliability.

How to Serve

The image shows a block of pale yellow dough placed on a light wooden cutting board with a smooth texture. On the right side of the dough block, there are three thin slices neatly cut and stacked slightly overlapping each other, showing the soft, moist interior of the dough. Around the cutting board, a few whole almonds are scattered randomly, adding a natural brown contrast to the scene. The background features a glass jar filled with whole almonds and a cloth with green and white patterns, all set on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What does marzipan taste like?

Marzipan has a distinct nutty and sweet flavor due to its almond base, often with a subtle hint of almond essence. Some variations include rosewater for a delicate floral note.

What is the difference between marzipan and almond paste?

Almond paste is softer, less sweet, and slightly grainier, primarily used in baking. Marzipan is firmer, sweeter, and smoother, commonly shaped into candies or used as a decorative layer on cakes.