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Marzipan recipe

Marzipan is made from a finely ground almondpaste, and when colored, is used to form fanciful shapes fordecorating desserts. Instructions for making marzipan fruitsare included with this recipe.

Recipe: Marzipan

1 pound blanched almonds, coarsely chopped
3 large egg whites, at room temperature
1/4 teaspoon salt
4 teaspoons vanilla extract
3 to 4 cups powdered sugar

  • In an electric coffee grinder, grind theblanched almonds in small batches into a fine powder. Sift thepowder through a fine sieve into a large bowl. Regrind any almondparticles remaining in the sifter.
  • In a bowl whisk the egg whites with thesalt until they are frothy, whisk in the vanilla, and stir themixture into the almond powder. Sift in 3 cups of powdered sugar,1 cup at a time, kneading the mixture together in the bowl, andsift enough of the remaining 1 cup sugar to form a smooth, pliabledough (add more sugar if the dough is too sticky).
  • Quarter the dough and wrap each piecetightly in foil. The marzipan paste keeps, chilled, in an airtightcontainer for up to 8 weeks.

    Makes about 1 1/4 pounds.

    Marzipan Fruits:

    1 pound marzipan paste, at room temperature
    Food coloring, for decorating
    Cloves, for decorating

  • Work with 1 piece of marzipan at a time,keeping the remaining marzipan covered tightly. Pull off a pieceof marzipan paste, form it into a smooth ball by rolling it betweenthe palms, and shape it gently into the desired shape. (Wipehands occasionally with a damp cloth.)
  • To achieve the texture of citrus fruitroll the marzipan shape over a fine grater or sieve. A smallwire loop may be pressed into the back of the thickest part ofthe marzipan if the marzipan is for hanging.
  • Let the marzipan dry on sheets of foilovernight and with a large soft watercolor brush dipped in thefood coloring, tint it as desired. If a shading effect is desiredadd the second coat of coloring before the first coat dries.
  • Let the marzipan dry on foil for 2 daysand with a fine soft water color brush dipped in the food coloringadd any fine details desired. Wooden picks, broken into smallpieces and colored with food coloring, may be used to form thestems of fruits. Cloves may be used to form the blossom end offruits such as apples and pears. White paper may be cut and coloredwith food coloring to form the leaves for fruits, or any smallleaves may be used.
  • After the marzipan has had its final coatof food coloring let it dry on sheets of foil for 1 day. Themarzipan keeps, chilled, in an airtight container for up to 8weeks.

    Makes about 25 small marzipan shapes.

    Recipe courtesy of Gourmet Magazine.

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  • Comments

    1 Comment


    I’m confused – this recipe is for making almond paste and you say you already have pre-made almond paste. Were you referring to a different recipe?

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