How to make marzipan

How to make marzipan

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The recipe of Marzipan it is very easy to make and takes only four ingredients and a few minutes of your time. In fact, all you need to make this recipe is sugar, honey or corn syrup, and finely ground flour. You can grind your flour with a food processor, or buy it already in the format that is required for the preparation of this easy recipe.

You can then add other elements to the basic recipe, such as aromas such as rose water, almond extract or vanilla extract. And, further, we remind you that marzipan can be colored and shaped into desserts that replicate fruit or vegetables, or even to cover a cake with truly extraordinary decorations.

Having clarified the above, let's try to get to the heart of our in-depth analysis!

What is marzipan used for?

The Marzipan it is commonly used as a filling for candy, to color and shape cakes in a fun way, or to cover donuts and more. It is similar to almond paste, but contains more sugar, and therefore is sweeter.

Marzipan can be shaped, colored and used to cover cakes with thousands of different decorations. Yummy, it's not as smooth as modeling chocolate or fondant, and it breaks and tears if you try to stretch it.

Having said that, you will notice that the marzipan recipe we wanted to share with you today is without egg whites, which instead is traditionally used to make marzipan. However, many people do not like or cannot eat egg and, for this very reason, they use honey or corn syrup as a binder instead of the album. Nothing prevents you, of course, other than opting for a traditional recipe and, therefore, choosing the egg whites in their place.

Furthermore, the shelf life of marzipan without egg whites is generally longer. In any case, if you prefer to use egg white, replace half of the syrup with pasteurized egg white. If you use honey, be aware that marzipan will have a flavor that will resemble this ingredient.

What is the difference between marzipan and almond paste?

Although very similar (both made with almonds and sugar) marzipan and almond paste are quite different from each other. Almond paste is not very sweet and typically is not flavored. Marzipan is very fine in texture, sweeter and firmer than almond paste, so it can hold its shape.

But what ingredients do you need to make your marzipan?

First get some blanched almonds, finely ground, or finely ground almond flour, and powdered sugar, which adds sweetness to the recipe. Then, also add an extract such as almond, vanilla or rose water, and more corn syrup or honey, which is used as a binder instead of egg whites, to hold the almond mixture together.

The recipe for marzipan

Many people prefer buy ready-to-use marzipan, at the supermarket, thus being able to have a smooth and very fine paste. But that doesn't mean you can't get an even better result by doing your own. But how?

If you are going to make your own almond flour, and therefore start planning a key ingredient for our recipe, use blanched almonds without the skin so that the flour is nice and clear.

Grind the blanched almonds into a kitchen robot. Sift the almonds through a colander to remove the large chunks and then return the larger chunks to the food processor to grind them again. Repeat the process until you have enough finely ground almond flour.

Then, let the marzipan sit overnight before handling it, combine the ingredients until they begin to stick and knead the marzipan with a little butter until smooth. Wrapped and refrigerate until you need to use it.

How to use marzipan

Marzipan can be colored, sprinkled, shaped or used as a filling for tons of recipes! On the other hand, marzipan is really easy to use!

It can model with your hands or tools, can be colored with food dyes or dusted. The nice thing about marzipan is that the base color is ivory, and therefore you can show off your maximum creativity, obtaining results that will seem very real compared to the formulation you intend to create.

To color dark brown marzipan, for example, just add a little cocoa powder.

Remember that to prevent the marzipan from sticking to your hands, you can help by putting some butter on your fingertips and kneading it together with the marzipan until it is no longer sticky.

Additionally, you can use marzipan to cover the cakes, keeping in mind that marzipan is not very elastic and will therefore require a little more skill.