This recipe has been a repeated request. In fact some of you have received it by email. I have been wanting to post it here for a while now but wanted to make sure I post some pictures with it..
So finally last weekend I made some.
The cooked version of Marzipan is a bit more time consuming than this but obviously very delicious too. This is a quick, easy and no fail method. Some call it Almond Paste.
Ingredients
200 grams/8 oz - Almonds (Blanced)
200 grams / 7 oz - Powdered Sugar / Confectioners sugar
1/4 cup sugar syrup
1 tsp extract - Almond/ Vanilla
I used 1/2 tsp Almond and 1/2 tsp Rose extract
Method:
This does not involve any cooking.
So get all your ingredients ready.
Place the blanched almonds in a food processor.
Pulse until coarsely ground.
Add about 1/4 cup of the powder sugar and pulse again.
It is important that you process it until it's finely ground.
Do not over grind it as the almonds will start to extract oil and you will have a very oily marzipan. If you need add more powder sugar.
The quality of your marzipan will depend on how well your grind your almonds. A thick mixture will give you a very grainy texture while a finely ground mixture will give you a paste almost as similar to sugar paste..
My sister sieves the almond mixture to ensure she has a good texture.
Place the ground almonds mixture and balance of the powder sugar in a bowl.
add 4 tbsp of sugar syrup, and combine the mixture.
If needed add more of the sugar syrup.. If you add to much liquid the mixture will become very sticky and you will end up having to add more powder sugar - making a very sweet marzipan.
Once combined it should look like a soft ball of dough.
Do not over mix. It will become too oily.
Wrap in a plastic / Cling wrap and store sealed well in an air tight container.
Note: Marzipan should be treated the same as fondant/sugar paste. If you leave it out open it will dry out.
You could of course use this to cover your cake, but here's a delicious recipe Marzipan squares which is great to serve at the end of a dinner party.
I have posted this recipe on my
food blog today.
I do hope you Enjoy it..
Thanks for stopping by.
Excellent recipe.I have cleared all my doubts regarding marzipan.Thank you so much for this fabulous tutorial.I will definitely try the marzipan squares for a party.Thanks for the great recipe!!! Because of you, my family thinks I'm wonderful!!!!!
ReplyDeleteThanks Shalu, I appreciate all your comments. Especially the ones that make me fell on the top of the worlds.
DeleteThanks darling.
Glad you enjoying my blog.
Veena
Nice recipe.How do you make 1/4 cup sugar syrup???
ReplyDeleteI usually add one part sugar to 2 parts water - boil for 3 to 4 minutes add 2 drops of lemon and let it cool. I always have spare sugar syrup for my cakes.
Deleteis it ok to use corn syrup insted of suger syrup???
ReplyDeleteI think Corn Syrup will make it sticky and difficult to work with. But I'm not sure...! Never tired.
DeleteI know my mom use to use egg whites long time ago..
I think it might just work because corn syrup and egg whites are both sticky substances..
Try.. and let us know.
Hi Veena,
ReplyDeletewould i be able to make the same with cashewnuts instead of almonds?
Janice
Hi janice. I do it all the time. To my family Marzipan is always made with Cashew nuts. They don't like Almonds so.. GO ahead, give it a try. You can also try half cashew nuts and half almonds
DeleteThanks
Veena
hay i liked ur way of making it will try it out
ReplyDeleteHi Veena
ReplyDeleteI made marzipan with almonds,sugar,icing sugar and a small part of corn syrup.Its not binding.Can you please please help???
Hi Ritu. The recipe says Almonds, icing sugar and sugar syrup. Why do you have sugar as well? Did you grind the Almonds fine? If it's all in powder form then there should be no reason for it; not to bind? Are you measurements right?
DeleteIf it's dry just add a few spoons of sugar syrup. It will definitely bind.
Make sure you knead well before adding more.. If you do not knead it will not bind.....
All the best..
Veena
Actually I was following another recipe which I obviously didnt come out well and I saw yours after the disaster struck!!!
ReplyDeleteAlmond powder is fine though it has released quite a bit of its oil and while rolling its disintegrating.Though by kneading its a bit better but still unable to roll!!
Fyi im making 2kilos so cant think of making another batch!!!
Please help!!
I made marzipan for the first time. thanks to your generous explanations, it came out sooo great!!!! thanks
ReplyDeletethank you for your generosity!
ReplyDeletei wonder if i can use unblanched almond flour?
thanks a lot Veena for the recipe. I was looking out for a good marzipan recipe from long. One question, can i colour marzipan and use it to make figures.
ReplyDeleteHej veena where have you been in all my life while making cakes.. U r a live saver. You rock
ReplyDeleteLove Nausheen