Homemade Marzipan/Frosting

My recipes are grain free, refined sugar free and dairy free. I have been on a mission to improve my health. Eating this way has made me healthier and have more energy. Prior to changing my diet I really wasn’t living and was experiencing new health issues all the time. Something had to give. I had no energy and was embarrassed to let people know the extent of my health issues. It was almost like having pneumonia all the time and not being able to walk for very long before feeling exhausted and having to sleep. What a difference this diet has been for me. I feel like I am living again and not the walking dead.

When I was younger my family owned a Scandinavian restaurant in Ririe, Idaho. All of us kids wore folk costumes and worked. I was a hostess at the age of 5 until we sold our restaurant when I was 12. I then sought out another job as I didn’t know what to do with my all my free time. I worked as a housekeeper for a doctor and his wife.

My mother is from Sweden and that means I have had Marzipan all my life. I had almond flour so I figured I would try to create a Marzipan recipe. I was surprised it was as easy as it was to create a Marzipan recipe.

In Sweden, many people create all kinds of eatable fruit and vegetables out of marzipan and eat at Christmas time. When I was a kid, my mom would make a large variety of beautiful fruits and vegetables. I get a little nostalgic when I eat or make marzipan. Since I don’t use food colorings my kids may never see these tasty and beautiful handmade candies.

Use with my Maricroon cookies or American Swedish Princess Cake. Nutritional facts are listed below.

Marzipan

2 1/4 cup almond flour

3/4  cup powdered monk fruit sugar

1 1/2 teaspoon almond flavoring

2  egg whites

Combine almond flour, monk fruit sugar, almond flavoring and egg white in a food processor. Process until it comes together. If it is not coming together add another egg white. Process until it comes together. Remove and knead until it is all combined. If using almost as a cover for a cake like a fondant. Roll out your marzipan to the size you need.

If using to cover a three layer 6-inch cake you will need a minimum of a 14-inch circumference. Allow the marzipan to cool slightly in the fridge about 10 minutes or so. This will also make it a little less sticky. Some people color their marzipan. I did not color my marzipan.

*You can use the egg yolks to make homemade mayonnaise or store yolks in the fridge to use at a later time.

 

Nutrition Facts
Servings 20.0
Amount Per Serving
calories 66
% Daily Value *
Total Fat 6 g 9 %
Saturated Fat 0 g 2 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 10 mg 0 %
Potassium 5 mg 0 %
Total Carbohydrate 8 g 3 %
Dietary Fiber 1 g 5 %
Sugars 0 g
Protein 3 g 6 %
Vitamin A 0 %
Vitamin C 0 %
Calcium 3 %
Iron 3 %
* The Percent Daily Values are based on a 2,000 calorie diet so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

2 Comments Add yours

  1. Jeanette Wiggins says:

    Yes! Love that you are making things I hoped to be able to get to but now I can make them again in a better way! Thank you LaRena.

    Like

    1. Thank you Jeanette! Plus it’s super yummy!!

      Like

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