Homemade Marzipan Recipe

Confectionery Baking Ingredient No-Bake Prep

Master the art of making fresh marzipan at home! This recipe uses just a few simple ingredients to create a versatile, sweet almond paste perfect for shaping, filling, or flavoring your favorite desserts.

Ingredients

• Almond powder (almond flour): 125 g
• Blanched whole almonds: 125 g
• Icing sugar (powdered sugar): 125 g
• Egg white: 30 g (approximately 1 large egg white)

Total Yield: approx. 405 g of marzipan.

Equipment

• Food processor or high-speed blender
• Fine-mesh sieve (optional, for extra smooth)
• Large mixing bowl
• Spatula or strong spoon
• Plastic wrap

Jump to Method ↓

Method

1. Process Dry Ingredients: In a food processor or high-speed blender, combine the almond powder, blanched whole almonds, and icing sugar. Pulse for several minutes until the mixture is very fine, resembling a powdery, slightly sticky meal. Be careful not to over-process, or it will turn into almond butter. For an extra smooth marzipan, you can sift this mixture to remove any larger almond pieces.
2. Add Egg White: Transfer the finely processed almond mixture to a large mixing bowl. Add the egg white.
3. Mix to Form Paste: Using a spatula or a strong spoon, mix the ingredients together. At first, it will be crumbly, but as you continue to mix and press, the egg white will bind the dry ingredients into a firm, pliable paste. You may need to use your hands to knead it gently within the bowl to bring it all together.
4. Knead (Optional for Smoothness): Once a cohesive ball forms, you can transfer it to a clean work surface and knead it for a minute or two until it's perfectly smooth and uniform.
5. Rest: Wrap the marzipan tightly in plastic wrap to prevent it from drying out. Let it rest at room temperature for at least 30 minutes, or refrigerate it for a firmer consistency if you plan to shape it later.
6. Store: Homemade marzipan can be stored in an airtight container in the refrigerator for up to 2-3 weeks, or frozen for longer periods. Bring to room temperature before using.

Pro Tips

• For flavoring: Add a few drops of almond extract, rose water, or orange blossom water with the egg white for an extra layer of flavor.
• Adjusting consistency: If your marzipan is too dry, add a tiny bit more egg white (a few drops at a time). If it's too wet, add a tablespoon of extra almond powder or icing sugar.
• Coloring: Gel food coloring can be kneaded into the marzipan to create vibrant colors for decorations.
• Uses: Use your homemade marzipan to make confections, mold into shapes, or as a delicious filling for cakes and pastries.

© Homemade Marzipan Recipe