Marzipan is used to decorate cakes, make candies, and as an ingredient in some dessert recipes. Good quality marzipan is expensive and somewhat hard to find... unless you make your own. With less than 10 minutes of active work, homemade marzipan is simple and delicious.
* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs.
168g / 1½ cups finely ground almond flour
165g / 1½ cups powdered sugar
Add almond flour and powdered sugar to the bowl of a food processor fitted with a metal blade. Pulse several times until combined.
1 ½ teaspoons almond extract
¾ teaspoon rose water
Add almond extract and rose water to food processor. Pulse several times to combine.
food coloring (optional)
If you are making marzipan to use as fondant, add desired food coloring and pulse repeatedly until combined.
1 large egg white
Add egg white and pulse for several long intervals until a thick dough is formed. The dough should be very sticky, but if it's too wet and won't form a ball, add additional almond flour and powdered sugar in equal ½ tablespoon increments and pulse to incorporate.
Turn out onto a clean work surface and knead a few times. Shape into a log and wrap it in plastic wrap.
Chill in the fridge at least 8 hours. Marzipan will become less sticky after it chills and flavors have incorporated, making it easier to work with.
Marzipan will keep for up to 1 month in the fridge when tightly covered in plastic wrap.
From MakeBetterFood.com. . (makebetterfood.com/recipes/homemade-marzipan/). Adapted from Daring Gourmet.
Add almond flour and powdered sugar to the bowl of a food processor fitted with a metal blade. Pulse several times until combined.
Add almond extract and rose water to food processor. Pulse several times to combine.
If you are making marzipan to use as fondant, add desired food coloring and pulse repeatedly until combined.
Add egg white and pulse for several long intervals until a thick dough is formed. The dough should be very sticky, but if it's too wet and won't form a ball, add additional almond flour and powdered sugar in equal ½ tablespoon increments and pulse to incorporate.
Turn out onto a clean work surface and knead a few times. Shape into a log and wrap it in plastic wrap.
Chill in the fridge at least 8 hours. Marzipan will become less sticky after it chills and flavors have incorporated, making it easier to work with.
Marzipan will keep for up to 1 month in the fridge when tightly covered in plastic wrap.
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