Marzipan

Marzipan is a confection consisting primarily of sugar or honey and almond meal, sometimes augmented with almond oil or extract. It is often made into sweets; common uses are chocolate-covered marzipan and small marzipan imitations of fruits and vegetables. 

Marzipan’s are often eaten on its own or can be used to frost cakes and all sort of goodies. It can also be colored and used to cover any cake. As it tastes better than a fondant and helps to keep the cake moist its preferred over fondants. These will stay good covered at room temperature for around a week to 10 days depending on the weather.

If you’re looking for an authentic homemade marzipan recipe that tastes phenomenal and is easy to make and much cheaper than the store-bought ones, you’ve come to the right place.

It can also be moulded into the shape of animals, fruits, vegetables, and so on, to make very cute flavored goodies. This simple, easy and effortless recipe for homemade marzipan takes just 8 mins and needs no special skills or equipment.Having learnt about marzipan in detail, aren’t you all excited to learn how to go about with the whole process and prepare them on your own? Sooo,Lets get cooking.

Course : Candy, condiment, Dessert

Cuisine: German, Italian

 Prep Time : 3 minutes

Cooking time : 5 minutes

 Total Time : 8 minutes

Shelf life : At room temperature -for a week to 10 days

in the refrigerator – at least a month

in the freezer- up to 6 months.

Bring to room temperature before using in any recipe.

Ingredients

1. 100 gms of cashewseeds
2. 150gms of icing sugar
3. Few edible food colours for dyeing..(liquid/gel)
4. Half egg white.
5. A tsp of Rose water

Procedure:

Here, I am making use of cashews in place of almonds. While using almonds, you got to blanch them first and then de-skin them whereas when you make use of cashews you can blanch them, drain and straightaway pulse them in a blender. For blanching, immerse the nuts in boiling water for a few minutes and drain onto an absorbent paper or a kitchen towel. Here I have blanched the cashews, drained them and then pulsed them. You can also get the store bought flour,which is quicker and more convenient and will yield a more consistent product.

1. The pulsed cashews are now transferred to a non-stick pan or a thick bottomed kadhai.
2. Marzipan needs a binding agent to hold the ingredients together which can be a few tbspns corn syrup, egg white or lemon juice. Here I have added a little egg white which is the traditional binding agent for marzipans. For food safety reasons, egg whites are not advisable if you are doing the uncooked version, but here since cooking is involved that aspect can be safely ruled out. For the vegan version, you can avoid egg whites and add a tsp of lemon juice or corn syrup. You can also susbstitute sugar with honey .

1. Add powdered sugar, rose water and the egg whites. Use rose water for a positively delightful flavor.
2. Keep stirring the mix using a spatula till it gets completely dry and attains a dough consistency and starts leaving the sides of the pan. It hardly takes five minutes for the mixture to get dry. If the mass is still too wet and sticky, add more powdered sugar and ground almonds/cashews, whichever the case may be.
3.  Once that consistency is attained,switch off the heat and transfer the dough onto a greased plate.

1. Once it attains room temperature, turn the dough out onto a work surface and knead it a few times till it comes together to form a nice dough.
2. Form it into a log, then as per the number of colors you want to dye them with, make balls and add colours to the respective dough balls .
3. knead them well to incorporate the colors and later, press down the mould. You don’t have to wait for unmoulding. It can be unmoulded almost instantly as they acquire the shape in the mould.
4. Let them air dry for a few minutes and later you can store them. Will keep for at least a month in the refrigerator or up to 6 months in the freezer. Bring to room temperature before using in any recipe or enjoy them as they are.

Tips :

1. Its always better to buy the cashew/almond powder available at stores, since pulsing the cashews/almonds at home tends to get soggy releasing the nut oil .
2. To store your marzipan, cover it tightly in plastic wrap, then seal it in a plastic bag. Not only will your marzipan stay moist, but it also won’t absorb any unfortunate odors or tastes.

Nutritional facts :

Per Serving: 143 calories; 7.2 g fat; 17.8 g carbohydrates; 3.5 g protein; 0 mg cholesterol; 80 mg sodium.

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