Marzipan Recipes

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GERMAN HOMEMADE MARZIPAN



German Homemade Marzipan image

It is super easy to make your own marzipan. This authentic German recipe is made without eggs and needs only 2 ingredients, whole almonds and confectioners' sugar. If you like, you can flavor it with almond extract or rose water. Use the marzipan within a week or two.

Provided by transatlantikkoch

Categories     World Cuisine Recipes     European     German

Time 10m

Yield 12

Number Of Ingredients 4

1 ¾ cups whole almonds
1 ¼ cups confectioners' sugar, or more as needed
water as needed
3 drops almond extract

Steps:

  • Place almonds in a heat-proof bowl and cover with boiling water. Let stand for a few minutes until cool enough to handle. Slip the almonds out of their skins one by one, leaving the remaining almonds in the warm water. Drain almonds in a colander.
  • Place almonds and confectioners' sugar in the food processor fitted with a metal blade and process to a paste. Add cold water, 1/2 to 1 teaspoon at a time, if the paste is too dry. Scrape the sides a few times to ensure even processing. Add a few drops of almond extract towards the end of the process. Process marzipan until it is smooth and no longer grainy. Wrap in plastic wrap and store in a cool, dry place.

Nutrition Facts : Calories 171.1 calories, Carbohydrate 17.1 g, Fat 10.5 g, Fiber 2.4 g, Protein 4.4 g, SaturatedFat 0.8 g, Sodium 0.3 mg, Sugar 13.8 g

EASY VANILLA MARZIPAN



Easy vanilla marzipan image

It's worth having a go at making your own marzipan to cover your Christmas cake - and you can experiment with adding different flavours

Provided by Jane Hornby

Time 20m

Yield Covers a 20cm/8in cake

Number Of Ingredients 7

175g golden caster sugar
280g icing sugar, sifted, plus extra for kneading and rolling out
450g ground almond
seeds scraped from 1 vanilla pod
2 eggs, beaten
½ tsp orange or lemon juice
3 tbsp apricot jam, warmed then sieved

Steps:

  • Mix the sugars and almonds in a large bowl, then rub in the vanilla seeds until even. Make a well in the middle, then tip in the eggs and citrus juice. Cut the wet ingredients into the dry with a cutlery knife. Dust the surface with icing sugar, then knead the marzipan briefly with your hands to a smooth dough. Don't overdo it as the paste can get greasy. Add a bit more icing sugar if it seems too wet. Shape into a ball, then wrap and keep in a cool place until ready to cover the cake. Can be made up to 2 days in advance.
  • Lift the cake onto a cake board or plate, then use a pastry brush to cover evenly with a thin layer of jam. Dust the work surface with more icing sugar, then roll the marzipan into a circle about 40cm across, dusting underneath the marzipan with more icing sugar and turning it a quarter turn after every few pushes of the rolling pin.
  • Flip the top of the circle back over your rolling pin so you can see the underside of the marzipan, then lift the pin up and lift the marzipan over the cake. Stop once you can see that the edge of the marzipan nearest you is about level with the bottom of the cake. Flop the front of the marzipan down. Smooth the paste over the cake using the palms of your hands, then trim with a sharp knife. If any cracks appear, simply pinch the paste back together and smooth. Leave to dry for at least 24 hrs, or up to 3 days, before covering with icing.
  • How long does homemade marzipan keep? Although homemade marzipan contains raw eggs, the amount of sugar, and lack of moisture, prevents bacteria growing when left at room temperature, so your cake should last for 1-2 months iced. The most important thing is that you don't scrimp on drying time - once you've covered your cake in marzipan it should be left to completely dry out, before you then cover it with icing. If you want to make marzipan before you are ready to cover your cake, then wrap it well in cling film and keep in a fridge for up to a week - as wrapped in a ball it will still contain a little moisture. As it contains raw eggs it shouldn't be given to anyone in an at-risk group, including pregnant women, the elderly, the unwell and the very young. You can make a cooked marzipan, which carries no risks. It is a little softer, and harder to work with, but a good substitute if you are at all worried.

MARZIPAN



Marzipan image

Provided by Food Network

Categories     dessert

Time 20m

Yield about 1 cup marzipan

Number Of Ingredients 4

8 ounces almond paste
1 3/4 cups confectioners' sugar
4 tablespoons corn syrup
Food coloring

Steps:

  • In the bowl of an electric mixer, add the almond paste and beat just to break up the almond paste some. Add about 1 cup of the sugar and mix until it is incorporated. Add the remaining sugar and beat until incorporated. The mixture will look like coarse bread crumbs at this point. Add the corn syrup and mix to combine well. The mixture will still be very crumbly.
  • Turn the mixture out onto a clean work surface and knead until it makes a smooth dough. If the dough seems too sticky, knead in a little more confectioners' sugar. The dough can be tightly wrapped and refrigerated at this point. If you want to color the marzipan, break off the amount of dough you want colored. Add a drop and knead in. For more intense color, add more food coloring. Shape into desired shapes.

MARZIPAN



Marzipan image

Make your own marzipan instead of buying it. Marzipan is used to frost Christmas cakes and for candies, and all sorts of other goodies.

Provided by Carol

Categories     Desserts     Candy Recipes

Time P1DT30m

Yield 16

Number Of Ingredients 5

2 cups confectioners' sugar
½ pound finely ground blanched almonds
2 egg whites
½ teaspoon salt
½ teaspoon almond extract

Steps:

  • Blend the confectioner's sugar, finely ground almonds, egg whites, salt, and almond extract in a blender until perfectly blended. Cover and chill until firm, 24 hours.

Nutrition Facts : Calories 142.7 calories, Carbohydrate 17.8 g, Fat 7.2 g, Fiber 1.7 g, Protein 3.5 g, SaturatedFat 0.6 g, Sodium 79.9 mg, Sugar 15.4 g

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