Homemade from Scratch Marzipan is the perfect holiday treat. In fact, is a delicious almond-flavored European candy. 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 you are in for quite a treat. The rich almond flavor and the sweet taste of marzipan. Quick and easy to make. In fact, I use it to make roses to decorate the tops of cakes with.
Needless to say, when I was younger my family owned 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. I then sought out another job as I didn’t know what to do with all my free time. I worked as a housekeeper for a doctor and his wife.
Homemade From Scratch Marzipan
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.
Nutritional facts are listed below. 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
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. Blend until it comes together in a ball. Place in the fridge for 20 minutes. Can be used for frosting a cake similar to 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. Some people color their marzipan. I did not color my marzipan in the picture below.
How to make a 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.
- 2 1/4 cup Almond Flour
- 3/4 cup powdered monk fruit sugar
- 1 1/2 tsp 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 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 %|
|* 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.|