Homemade from Scratch Marzipan is the perfect holiday treat. In fact, is a delicious almond-flavored candy. Oftentimes, marzipan can be molded into fruits, vegetables, or other items to decorate cakes or other edible treats. Marzipan is an ingredient in many European cakes. Below are instructions on how to make decorative roses for cakes and other baked goods. Incidentally, if you have never had this as a frosting or icing you are in for quite a treat. It has a rich almond flavor with a mild sweetness. Quick and easy to make. In fact, I use it to make roses to decorate the tops of cakes with.
Homemade From Scratch Marzipan:
What is marzipan? A sweet and paste-like ingredient in a lot of European cakes or confections. Simply put it is a combination of powdered sugar, almond flour, egg whites, and almond flavoring. Sugar can be substituted with powdered monkfruit sweetener. Thereby making it keto-friendly and paleo. Found on many grocery store shelves even in the USA.
For more information and decoration ideas check out What Is Marzipan & How to Decorate.
How Long Does Homemade From Scratch Marzipan Last?
Marzipan will last for one week wrapped inside a ziplock baggie. It is freezer-friendly and will last up to 3-4 months. If you make this recipe tag me in your Instagram and Facebook posts with #larenascorner or @larenascorner. I would love to hear what you think. Please comment and rate this recipe.
How Marzipan Is used:
Believe it or not, Marzipan is often used similarly to fondant. Can I use Marzipan as a frosting or icing? Absolutely, a thin layer of Marzipan makes a lovely frosting on cakes or cupcakes. Moreover, the marzipan can be shaped into almost anything to decorate desserts. Unbelievably, there are many marzipan fruits and vegetables like candies that can be made or purchased to decorate desserts. In Europe, they are often sold at many Chocolatiers. Marzipan candy can be found dipped in chocolate. Use a small cookie scoop #60 and fill with marzipan and dip in melted chocolate. Boom, bata, bing chocolate Marzipan.
What Does Marzipan Taste Like:
It has a mild almond flavor with a soft texture. Historically, it is from Asia. Asian Marzipan has a small amount of rose water as well. Therefore, to make this recipe a little more Asian simply add 1/2 tsp of rose water.
Where do Marzipan Come From:
Historically, it is from Asia. Asian Marzipan has a small amount of rose water as well. During the Middle Ages, it was traded with Europe. Therefore, to make this recipe a little more Asian simply add 1/2 tsp of food-grade rose water. However, many give Germany the created to the creation of this yummy treat. Spain also has a very well-known brand.
What is the Difference Between Marzipan and Almond Paste:
According to my research, Almond Paste is the name for Marzipan in the USA. American Almond Paste seems to have more sugar and is harder to use as icing, frosting, or pie crust. In Fact, some recipes for Marzipan call for Almond Paste. Europeans call it Marzipan. The European has less sweetness than its American Counterpart. Marzipan is easier to use as decorations, candy making, as well as icing. Hence, my recipe is more similar to the European Marzipan.
Can you eat Homemade From Scratch Marzipan Raw?
Yes. It does contain egg whites but no egg yolks meaning there is no risk of salmonella. Don’t eat it if you are allergic to eggs. The amount of sugar in and the lack of moisture also prevent bacteria from growing. Once you have made candy, decorations, or cake I highly suggest putting any leftovers in the fridge until ready to eat again.
How to use as Frosting or Icing?:
The best and easiest way is to lay down two sheets of plastic wrap. Side by side and slightly overlapping. Next, place the marzipan down. Again place two pieces of overlapping plastic wrap down on top of the marzipan. Finally, place your cake or tiers of cake together. Next, cut a piece of twine. Place the twine about an inch away from the cake. Place the twine over the cake to the other side and leave 1/4 inch of space. Cut the twine to size. Finally, roll the marzipan out into a circle. Next, you can take the cut piece of twine and lay it on top of the plastic. The marzipan should be as long as the string. Triple check by laying the string out in the circumference. As long as it is as long as the string in all directions it is good.
Carefully remove the plastic and carefully lift the back plastic up and flip it onto the top of the cake. Using a Fondant Icing smoother smooth the icing over the sides of the cake. If there is an overhang on the sides cut it off with a knife. For a visual, I am including a link to Zoe’s Fancy cakes. Please keep in mind she is using fondant and not marzipan. It will give you some idea. Next, decorate the top how you like with Marzipan roses or chocolate chips and fresh fruit.
Information About Me:
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. 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.
Needless to say, my family owned a restaurant when I was a child. It was a Scandinavian restaurant in Ririe, Idaho. Consequently, all of us kids wore folk costumes and worked. In fact, I was a hostess at the age of 5 until we sold our restaurant when I was 12. Hence, put an ad in the newspaper. Which led me to work as a housekeeper for a doctor and his wife.
Believe it or not, I don’t care much for food coloring. However, I did find a natural red one and colored one of my marzipan roses. Amazon has Suncore Foods Organic Red Beet Supercolor, Almond Flour, Monkfruit Sweetener, and Almond Flavoring. To dye the marzipan dip a small ball into the coloring and blend into the marzipan. If not a deep enough color redip and blend again. Continue doing so until you have achieved the desired color.
Homemade From Scratch Marzipan
- 2 1/4 cup almond flour
- 3/4 cup powdered monk fruit sugar
- 1 1/2 teaspoon almond flavoring
- 2 egg whites
First, combine almond flour, monk fruit sugar, almond flavoring, and egg white in a food processor. Second, 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. Roll it into a ball. Place in the fridge for 20 minutes.
Roll out your marzipan to the size you need. If used 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 for 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 in the picture below.
How to Make a Homemade From Scratch Marzipan Rose:
Roll out a small amount of marzipan into a log. Next, press down along one side of the log. One side will be fat one side will be thin. Next start to roll the log up while gently pressing out the petals as it turns around.
*You can use the egg yolks to make homemade mayonnaise or store yolks in the fridge to use at a later time.
Homemade From Scratch Marzipan Recipe decorative food art or candy.
- 2 1/4 cup " class="wprm-recipe-ingredient-link" target="_blank">Almond Flour
- 3/4 cup powdered monk fruit sugar
- 1 1/2 tsp " class="wprm-recipe-ingredient-link" target="_blank">Almond Flavoring
- 2 whole Egg Whites
- Combine almond flour, monk fruit sugar, almond flavoring and egg white in a food processor.2 1/4 cup Almond Flour, 3/4 cup powdered monk fruit sugar, 1 1/2 tsp Almond Flavoring, 2 whole Egg Whites
- Process until it slightly comes together.
- If it is not coming together add another egg white
- Do not over process or it will become oily.
- 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 for about 10 minutes or so.
- This will also make it a little less sticky.
- At this point you can add food coloring or leave be.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 1 g||2 %|
|Saturated Fat 0 g||0 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 0 mg||0 %|
|Sodium 34 mg||1 %|
|Potassium 33 mg||1 %|
|Total Carbohydrate 1 g||0 %|
|Dietary Fiber 0 g||1 %|
|Sugars 0 g|
|Protein 3 g||6 %|
|Vitamin A||0 %|
|Vitamin C||0 %|
|* 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.|
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.
LaRena’s Corner says
Thank you Jeanette! Plus it’s super yummy!!