Marzipan is one of the oldest and most well-loved confections in the world.
It’s roots lie in ancient Persia. The original recipe consisted of ground almonds, honey and rosewater. The confection was introduced in Europe in about the 13th century, and by the 16th century, sugar was added. It was the food of kings.
Marzipan is very popular in Europe and Latin America. It’s used as a medium for sculpting edible treats, dipping in chocolate and as a covering for fruitcake.
It’s very easy to make with a food processor, and it contains only a few ingredients: Almond flour, powdered sugar, almond extract, rosewater, and egg white. I don’t like to use raw egg white in food that is not going to be heated, so I use merengue powder mixed with water.
2 cups almond flour (from blanched almonds) – Bob’s Red Mill has an excellent, readily available almond flour LINK
2 cups powdered sugar
2 teaspoons rosewater (found in gourmet stores or from Amazon LINK)
1 teaspoon almond extract
2 tablespoons water
2 teaspoons merengue powder LINK
Add 2 teaspoons merengue powder to 2 tablespoons water. Mix to combine. This will act as a binding agent. Next, add 1 teaspoon almond extract and 2 tablespoons rosewater. Set aside.
In the bowl of the food processor, combine 2 cups almond flour with 2 cups powdered sugar.
Add wet ingredients to dry ingredient and whir (in the food processor) for one-two minutes. The mixture will be soft and malleable.
Turn the marzipan out onto a surface dusted with powdered sugar and give it a few kneads.
Wrap with wax paper (as shown) or plastic wrap. Marzipan dries out quickly, so always keep it wrapped. Store it in your refrigerator for up to one month.
A note to viewers: Thanks for watching my show today! I’ll be back later in the week to sculpt and paint marzipan fruits with you! We’ll also have a lesson on tempering chocolate so we can dip our marzipan. Thanks so much for your views, shares and support. – Shannon Vavich