Marzipan Ii Recipes

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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.

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

MARZIPAN II



Marzipan II image

A simple recipe to add that special touch. Marzipan can be rolled out and used to cover a cake, or to make decorations.

Provided by C. Lynn

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Yield 16

Number Of Ingredients 4

1 cup almond paste
2 egg whites
3 cups confectioners' sugar
½ teaspoon vanilla

Steps:

  • In a large bowl, knead almond paste to soften. Mix in egg whites. Knead in confectioners' sugar 1 cup at a time. Add vanilla. Knead until marzipan feels like heavy pie dough.
  • Wrap tightly in plastic, and store in refrigerator in a sealed container. To use after storage, let stand at room temperature until soft, then knead briefly.

Nutrition Facts : Calories 154.9 calories, Carbohydrate 29.2 g, Fat 4 g, Fiber 0.7 g, Protein 1.7 g, SaturatedFat 0.4 g, Sodium 8.4 mg, Sugar 22.1 g

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

MARZIPAN



Marzipan image

A favorite for desserts and cake decorating, marzipan is a tasty, nutty treat.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 2 pounds

Number Of Ingredients 4

1 pound almond paste
1 box confectioners' sugar
1/4 cup light corn syrup
Vegetable shortening, for hands

Steps:

  • Combine almond paste, confectioners' sugar, and corn syrup in a large mixing bowl. You may need to work the mixture with your hands to ensure that it is well mixed. To prevent the mixture from drying as you work with it, rub hands with a light coating of vegetable shortening. Wrap tightly in plastic until ready for use.

MARZIPAN II



Marzipan II image

Categories     Candy     Pastry     Marzipan

Yield 2 pounds

Number Of Ingredients 5

3 cups whole, blanched almonds (about 1 pound)
2 cups granulated sugar
3/4 cup water
2 large egg whites, lightly beaten
1 to 2 cups confectioners' sugar, sifted

Steps:

  • Place the almonds and 3 tablespoons of the granulated sugar in a food processor fitted with a steel blade. Pulse until the almonds are very finely ground (about 2 minutes).
  • Place the remaining granulated sugar and the water in a 3-quart heavy-bottomed saucepan. Stir together over medium heat until the sugar is dissolved, about 5 minutes. Brush down the sides of the pan with a pastry brush dipped in warm water to prevent the sugar from crystallizing. Place a candy thermometer in the pan and increase the heat to medium-high. Cook the mixture without stirring until it registers 236°F on the thermometer.
  • Remove the pan from the heat and quickly stir in the ground almonds and the egg whites. Return the pan to the heat and cook over low heat, stirring constantly, until the mixture thickens (3 to 5 minutes).
  • Dust a smooth work surface heavily with some of the confectioners' sugar. Remove the pan from the heat and turn the mixture out onto the surface. Dust the top of the marzipan heavily with confectioners' sugar and leave it to cool.
  • Knead the marzipan (see page 31) until it is smooth and pliable (about 5 minutes). Add more confectioners' sugar as needed to keep the marzipan from being sticky and too soft.
  • Wrapped tightly in plastic wrap, the marzipan will keep for up to 2 months in the refrigerator or 6 months in the freezer. Bring the marzipan to room temperature before using.

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