Homemade marzipan
Votes: 1
Time: 15 min.
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Nutritional value per serving:
Calories 150, total fat 5 G., saturated fats G., proteins 3 G., carbohydrates 24 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 150, total fat 5 G., saturated fats G., proteins 3 G., carbohydrates 24 G., fiber G., cholesterol mg, sodium mg, sugar G.
This recipe for wonderful homemade marzipan is perfect for any purpose, quick to make, and has a flexible texture. The airy, flexible texture is achieved by adding beaten egg whites. This is one of those marzipan recipes that reminds you of the simplest: all you need to do is beat almond paste with a mixer and give it a fondant-like texture by adding powdered sugar. To enhance the amaretto flavor, add almond extract.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g almond paste, cut into strips
- 3 cups powdered sugar, sifted
- 2 whites from large eggs, lightly beaten
- Food coloring (optional)
We recommend
Recipes with similar ingredients: almond paste, powdered sugar
Cooking the dish according to the recipe:
- Place the almond paste in the bowl of a large stand mixer. Add the powdered sugar to the bowl and mix on low speed with the whisk attachment until the almonds are crumbled and the mixture is fine and sand-like.
With the mixer running, slowly add the egg whites and mix at low speed until the mixture forms a ball. You may not need to add all the egg whites. - Once the marzipan mixture forms a ball, remove it from the mixer. Dust the work surface with powdered sugar and knead the mixture until it's completely smooth and has a pleasant, pliable texture.
- Marzipan can be used immediately or set aside for later use. To do this, wrap it tightly in plastic wrap and place it in a resealable plastic bag. Marzipan can be stored for 3 months in the refrigerator and up to 6 months in the freezer. Allow it to warm to room temperature before using, then you can color the marzipan any way you like. Alternatively, mold it into a figure and apply food coloring with a brush.
Recipe sandwich with almond paste.
Author of the recipe - Elizabeth Labau is a food writer, pastry chef, and food photographer based in Salt Lake City, Utah.
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