Making Marzipan from Scratch
Marzipan is an almond-based confection used as a filling for candy centers, but it can also be used to cover cakes and form edible decorative desserts. Marzipan’s base is made up of almond paste, so it has a richer and nuttier flavor than normal fondant. Its soft, clay-like texture can be rolled out or shaped into candies. Use it to model and cover a cake in one smooth, flawless finish – plus it comes in a sweet, nutty almond taste!
Marzipan vs. Almond Paste
Although they are made of almonds, marzipan and almond paste are not the same. Almond paste contains less sugar than marzipan. It is coarser in texture and less sweet in taste. Mainly it is used as a filling for pastries and baked goods. Marzipan, on the other hand, is smoother and firmer in texture and sweeter in taste. It is used to make candies and cover cakes, like fondant. Note that both can trigger nut and egg allergies.
Almond paste is an important ingredient when making marzipan. Before making marzipan, make sure that your almond paste is ready. Ready-made almond paste and marzipan can be bought in the baking section of most supermarkets, but it is very easy to make on your own from scratch, too. Here is an easy-to-do, foolproof recipe on making almond paste:
What You Will Need:
- 1 1/2 cups of ground almonds,
- 1 1/2 cups of icing sugar, sifted
- 1 egg white, lightly beaten
- 1/2 teaspoon of almond extract
What You Need to Do:
- Put the almonds and 1/2 cup of sugar in a food mixer. Mix until thoroughly combined.
- Add the remaining icing sugar into the mix.
- Add the egg white and the almond extract.
- Continue to mix until it becomes one glorious clump.
- You can use the almond paste right away, or store it away for use at a later date.
- When using the almond paste from the refrigerator, make sure to bring it to room temperature first.