Marzipan From Scratch – Marzipan Recipe

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Post is also available in: Italian

Preparing the Marzipan From Scratch is very easy, the almond marzipan is a dough with a consistency similar to a short crust pastry, it is used to prepare different sweet recipes of marzipan, to decorate sweets, cakes and biscuits. For making fillings for sweets such as Swedish Semla. But also cute sweets in the shape of animals often a sheep, or in the shape of various fruits which are then painted with food colors.

The History of Marzipan Paste

Nowadays, Marzipan paste is a basic pastry preparation that can also be prepared at home, but it was born even in the Etruscan-Roman era. It was used as an offering to the Gods. Its name, on the other hand, derives from an Arabic unit of measurement “marziban”. This capacity unit was a wooden box with a lid, which had various uses, from holding papers to box to sending sugar-based confectionery to almonds and flour. Over time, the box gave its name to these Cypriot sweets, and thanks to naval trade with Venice they also arrived in Italy. Sugar was easy to find, again due to trade, and for Italian confectioners,

it was easy to prepare this mixture and use it to create sculptures of various shapes. The most famous desserts are the “Frutta di Martorana” prepared with almond paste. Created in the past by the nuns to decorate a church built in 1143 on All Saints’ Day. They were really so successful, that different subjects were created based on the holidays. Unfortunately, however, the confectionary guild, worried about the success of these sweets, tried to acquire a monopoly. And he succeeded in 1575 with the excuse that they were so beautiful that they distracted from the life of prayer.

marzipan ingredients

How To Make Homemade Marzipan From Scratch

Given its consistency, one may think that it takes a particular preparation or the use of particular ingredients to marzipan from scratch, but it is not so! So, how is marzipan made? Well, the preparation is really simple, just mix the marzipan ingredients and that’s it. There are two methods of doing this; with water only, ideal for vegans and vegetarians. The consistency will be different and the dough will be less elastic. Then there is the classic Marzipan Paste with egg white.


It’s usually eaten raw, you can use pasteurized egg white to be safer. When it comes time to add the egg white, always do it little by little. On some occasions it may take longer or shorter depending on how moist the almond flour you are using is. To preserve it, wrap it in plastic wrap or put it under vacuum and then in the fridge. The important thing is that it doesn’t stay in contact with the air, otherwise it will dry out.


This easy marzipan recipe will allow you to create many different desserts and if you want, using food coloring, you can get colored doughs. But now let’s see how to prepare marzipan from scratch.

4.67 from 3 votes

Marzipan From Scratch – Marzipan Recipe

Alone or used to prepare many other desserts such as biscuit cakes, marzipan is one of the simplest and most delicious desserts.
Servings 1 batch
Prep Time 10 mins
Fridge 2 hrs
Total Time 2 hrs 10 mins

Ingredients

  • 100 g Almond Flour
  • 100 g Icing Sugar
  • 3 tbsp Water
  • 20 – 30 g Egg White
  • 2 – 3 drops Almond Extract

Instructions

  • Weigh and pour the almond flour, the icing sugar, the water and the almond extract into a bowl.
    100 g Almond Flour, 100 g Icing Sugar, 3 tbsp Water, 2 – 3 drops Almond Extract
  • Weigh the egg white and add a spoon to the bowl and start kneading. Continue adding a little egg white at a time until you get the right consistency, if you don't need to add all the egg white.
    20 – 30 g Egg White
Chef: Taira by R.J.
Calories: 1005kcal
Course: Sweets and Desserts
Cuisine: Italian
Keyword: Basic Pastry
Difficulty: Easy

Nutrition

Serving: 235g | Calories: 1005kcal (50%) | Carbohydrates: 122g (41%) | Protein: 24g (48%) | Fat: 52.7g (81%) | Sugar: 102g (113%)

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for the advice of a professional nutritionist.

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