I have been making stuff with marzipan lately… I know I kept saying that I will show you guys how to make homemade marzipan (which is ridiculously easy, as you will soon see), but every time I made it I ended up using it for the other recipes before I could take any decent pictures… So I finally decided I will make marzipan for the sole purpose of putting it up here, so that once and for all, it can get the attention it deserves.
To be honest, it’s kind of lucky that I even have these pictures, because it didn’t last for very long after it was made.
You can use this recipe for a great number of things, from pie and cookie fillings to cake decorating. These qualities also make it an awesome candidate for Passover desserts, like the tart I featured here last week.
Because it’s got this awesome, Play-Do consistency, it can be used to make edible mini-sculptures… Maybe I will do a post on marzipan sculpting – but it will probably take me a while 🙂
Usually, marzipan is made with equal parts almonds and sugar, but I prefer to use less sugar since I like it a little less sweet (I normally use up to about a 1:2 ratio). It is also considered higher quality marzipan if it is made with more almonds than sugar. Generally speaking, the smoother marzipan is, the better – but some people (myself included) enjoy it a little more grainy since it feels more “homemade.” However, if you are planning to sculpt your marzipan or use it in place of fondant, it should be as smooth as possible.
Serves: makes a 500 gram loaf
Estimated Time: 10 minutes (generous) + cooling time
Kosher Classification: Neutral
300 grams finely ground almond meal
200 grams powdered sugar (it’s okay to use less, but it will yield less marzipan)
1 tsp lemon juice
1 tsp almond extract
1/3 cup water
Start by weeding out the bigger chunks of almonds from your almond meal. The more anal you are about this, the smoother your marzipan will be!
If you can, process the almond meal and powdered sugar first, to grind everything even more finely. This step isn’t crucial, so if you don’t have / don’t want to have to clean a food processor, don’t feel bad.
Place a mesh sieve inside or on top of a large mixing bowl, and dump the dry ingredients (almond flour and powdered sugar) into it.
Shake it vigorously (without spilling!) until all that’s left in the sieve are the larger chunks. Those can be toasted and then used to top yogurt or ice cream, or added to a small salad or soup. Get creative with it. If you want your marzipan a bit grainy, you can add a little bit of them back into the sifted powders in the bowl.
In a cup or small bowl, mix together the lemon juice, almond extract, and water. Then, start adding the liquids into the bowl of dry ingredients. Add one teaspoon at a time and then mix and check the consistency, because it can go from dry to sloppy pretty fast.
This is the mixture after 5 teaspoons:
And this is it after 10 teaspoons.
Ten was actually enough for me this time. Once it starts looking wet like in the picture above, you can try squeezing it together to get a sense of how well it can pack together and hold. Like I said, after ten teaspoons and a nice squeeze, it was ready… This is what it looks like:
Once your marzipan reached the right consistency, form a “loaf” by transferring it into a sandwich bag and pressing it into the bottom to form a “log.”
Then roll the edge of the bag over and around the log to seal it, and place in the fridge for a few hours to harden. I like to make it in the evening, let it cool overnight, and then enjoy a couple of slices in the morning alongside my coffee.
- Process together 250 grams almond meal with 250 grams powdered sugar (optional step).
- Sift together the dry ingredients into a large mixing bowl.
- Mix together 1 tsp lemon juice, 1 tsp almond extract, and 1/3 cup water.
- Stir the wet mixture into the dry mixture, one teaspoon at a time, until desired consistency is reached.
- Form into a log inside a sandwich bag and chill until stiff.