Unfortunately, it took me 21 years to realize it’s not marzipan I don’t like, but the bitter artificial taste of the almond extract used in 90% of store-bought marzipans. If you’re one of the marzipan haters and you’ve come this far, maybe it won’t take you quite as long. There isn’t much not to like: this marzipan recipe is mild, sweet, and slightly nutty, much like a chewy macaron shell.
This recipe is standard, dependable, and simple, and can be colored for any decorative idea you have.
(Makes around 450 g of marzipan)
Ingredients
Main ingredients:
- 200g icing sugar
- 200g ground almonds. The finer the almonds the finer your marzipan. I sift my store bought ground almonds, using the finer powder for marzipan and macarons and the larger pieces inside batters
- 1 tsp vanilla extract
- 1 egg white
Variations:
- Should you like almond extract, add 1 tsp almond extract with the vanilla for a more normal-tasting marzipan
- 2 tsp of matcha can give you a natural bright green marzipan
- 2 tsp raspberry powder will give you a deep pink marzipan
- Food colorings can of course change the color to your liking
Method
- In a blender or kneading in a bowl by hand, mix the sugar, almonds, vanilla, and egg white until smooth
- Add extracts or additional colorings as desired
- Wrap tightly in cling film to prevent the marzipan from drying and refrigerate until use
This marzipan recipe can be incorporated into bakes, used to cover cakes (such as the Swedish Princess Cake) or used to make decorative figurines, flowers or textures (like the green matcha marzipan grass in the gif below!).
