Marzipan Recipe (Almond paste)
Prep Time
10 mins
Chill Time
20 mins
Total Time
30 mins
My Easy Homemade Marzipan takes 30 minutes and 5 ingredients — a pro recipe that’s surprisingly simple and delicious when made at home.
Course:
Dessert
Cuisine:
French
Servings: 1 lb
Ingredients
- 2 ⅔ cups (10 ⅔ oz/306 g) almond flour
- ½ cup (4 oz/115 g) granulated sugar
- 1 cup (4 oz/115 g) powdered sugar , sieved
- 3 large egg whites (3 oz/90 g) (fresh or pasteurized)
- 2 teaspoons almond extract
Instructions
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In a large bowl, whisk together the almond flour, granulated sugar and powdered sugar.
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Add in the egg and almond extract and mix until combined. If it seems a little crumbly and dry, add a little more egg yolk. Be careful not to overwork the marzipan as this will make it oily.
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Wrap in plastic wrap and chill in the fridge for at least 20 minutes before using.
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Use your marzipan to cover your cakes or make edible figurines. Store any leftovers in an airtight container in the fridge for up to 1 week or frozen for up to 6 weeks.
Watch the Recipe Video!
Recipe Notes
- Sift powdered sugar before mixing to ensure a silky-smooth texture.
- Handle gently: Overworking releases oils and can make the marzipan greasy.
- Chill before shaping: This firms up the paste for easier rolling and molding.
- Use powdered sugar when rolling: Lightly dust your surface to prevent sticking.
- Bring frozen marzipan to room temperature: This avoids cracking when shaping or covering cakes.
- Add extra egg white sparingly: Only if the mixture is too dry; too much can make it sticky.
- This recipe is enough to cover a 10 inch (25 cm) cake, like my Irish Christmas Cake. Or, alternatively, it can be used to make modeled cake toppers.