Marzipan Recipe

I went most of my adult life thinking I didn’t like marzipan. Then I made some from scratch and realized what a fool I’d been. There are two ways to go about making marzipan. You can do the simple mix-and-stir method using powdered sugar, ground almonds and egg white, or you can do the slightly more involved candy method, and cook granulated sugar and water to the soft ball stage, then add the egg white and almonds. The mix-and-stir method is what I prefer, though it does mean that the end result is a “raw egg” confection. It’s my personal belief that the overwhelming amount of sugar is enough to kill any bugs the eggs might contain. However I’m not a food safety scientist, so do as your conscience dictates. Pasteurized egg whites can be acquired from many sources.

The best way to grind almonds for marzipan is in a coffee grinder. If yours is full of coffee, try brushing it out, then grinding up some uncooked rice to clean it. The almonds will grind very nicely in such a machine, but will reduce to a paste if you grind them too finely. That’s not the end of the world by any means, but a paste is harder to push through a sieve. You’ll need:

5.5 ounces skinless, sliced or slivered blanched almonds
1 egg white
pinch salt
1 teaspoons vanilla extract
6 ounces (1 1/4 cups) or more powdered sugar

Grind the almonds to powder in the coffee grinder. Sieve the powder and re-grind anything that’s too big to pass through. Combine the egg white and salt in a medium bowl and whisk to combine. Add the vanilla and whisk until incorporated. Stir in the almond powder to form a paste, then add the powdered sugar, kneading in as much as is necessary to form a stiff paste. The marzipan can be kept in the refrigerator for weeks or even months, tightly wrapped in plastic wrap.

This entry was posted in Pastry Components, Scratch Marzipan. Bookmark the permalink.

12 Responses to Marzipan Recipe

  1. Rose says:

    Could I use almond meal for this recipe since I dont have a coffee grinder?

  2. zavia says:

    can i use peanut instead of almonds for making marzipan

    • joepastry says:

      Hi Zavia!

      I think you can try. My feeling is that peanuts will be too oily and that you’ll end up using quite a bit more sugar. Remember that they’re really beans, not nuts. But let me know how your experiments turn out!

      - Joe

  3. zavia says:

    thx Joe . Absolutely i’ll let you know how was my experiment

  4. zavia says:

    i tried peanut for making marzipan but the test was pretty bad

    • joepastry says:

      Yeah, that was my guess. Oh well. Nothing ventured nothing gained I suppose. Thanks for letting me know!

      - Joe

  5. John says:

    Hi Joe, I have been trawling your brilliant site once again and ask if a KA with a dough hook can be used for kneading when making marzipan?

    • joepastry says:

      Hi John!

      You might need to use the paddle, but either way the answer is: yes!

      - Joe

  6. Kenny says:

    Hey Joe… Any chance that making marzipan with hazlenuts could work?? Thanks!

    • joepastry says:

      I don’t see why it wouldn’t provided they were ground fine enough. One consideration might be the oil content, I don’t know if hazelnuts have more oil than almonds or not. If so you’d probably just need to add more sugar. Let me know how it goes!


      - Jim

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