Easy Homemade Marzipan Recipe: A Festive Treat for Any Occasion
Whip up easy homemade marzipan with this simple recipe! Perfect for festive candies, cake decorations, or a delightful almond treat anytime.
Ingredients
- 2 cups 200g finely ground almond flour
- 2 cups 240g powdered sugar, plus more for dusting
- 1/4 cup 60ml egg white or 2 tablespoons corn syrup for vegan option
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- Food coloring optional
Instructions
Prepare Almond Flour:
- If almond flour is not very fine, sift it through a fine-mesh sieve to remove any larger pieces.
Combine Dry Ingredients:
- In a medium bowl, whisk together the almond flour and powdered sugar until well combined and lump-free.
Add Wet Ingredients:
- Add egg white (or corn syrup), almond extract, and vanilla extract to the dry ingredients. Mix with a spatula until a crumbly dough forms. If using food coloring, add a few drops now.
Knead the Dough:
- Turn the dough out onto a surface lightly dusted with powdered sugar. Knead with your hands until the marzipan becomes smooth, pliable, and no longer sticky. This should take about 5-7 minutes. If the marzipan is too sticky, add a little more powdered sugar, one tablespoon at a time. If it's too dry, add a tiny bit of water or more egg white/corn syrup, a teaspoon at a time.
Use and Store:
- Use the marzipan immediately to create candies, cake decorations, or other treats. To store, wrap tightly in plastic wrap and keep in an airtight container at room temperature for up to 2-3 weeks or freeze for up to 2 months.
Notes
Making it Vegan: Easily make this marzipan recipe vegan by substituting corn syrup for the egg white. The texture will be very similar, and it's a great option for those avoiding eggs.
Flavor Enhancements: Don't be afraid to experiment with flavors! A tiny pinch of rose water or orange blossom water can add a sophisticated floral note. For a warmer spice flavor, try a dash of cinnamon or cardamom.
Coloring Tips: Gel food coloring works best for marzipan as it's more concentrated and less likely to make your marzipan too wet. Add color gradually, kneading it in until you reach your desired shade. For pastel shades, use just a tiny drop!
Working with Marzipan: If your marzipan becomes too soft while you're working with it (especially in warm hands), pop it into the fridge for 5-10 minutes to firm up. Dust your work surface and hands with powdered sugar to prevent sticking.
Almond Flour Fineness: The key to truly smooth marzipan is very finely ground almond flour. If you find your almond flour is a bit coarse, you can pulse it briefly in a food processor with a tablespoon of powdered sugar to refine the texture further. Be careful not to over-process or you might release almond oils and create almond butter!
Serving Suggestions: Marzipan is wonderful on its own, but try serving it alongside fresh berries, dark chocolate, or a cup of espresso for a delightful dessert or snack. It's also a beautiful addition to a holiday dessert platter.
Make Ahead Tip: Marzipan can be made ahead of time! In fact, allowing it to rest wrapped in plastic wrap for a day or two can actually improve the texture, making it even smoother and easier to handle. Just ensure it's tightly wrapped to prevent drying out.