Cooked Marzipan Recipe
Marzipan is a sweet candy made with almond and sugar. You can make it in two versions; uncooked and boiled or cooked marzipan. This here is the cooked recipe that is surprisingly easy to make. You can fill marzipan in candy molds to make little candy or you can shape these to make marzipan fruits and you can also shape it to make Easter Eggs.
Marzipan is very popularly used during Christmas and Easter. Growing up my mom and Godmother made these by the baskets to cater for the many Christmas sweet orders. Of course, it was fun because we got to help.
The tiny fingers of kids’ are perfect to fill into the marzipan molds but make sure to double the batch because there is no way to stop the kids from binging on this treat.
The process to make marzipan from cooked and uncooked is very different. In fact, I think the uncooked version is quick and easy but this cooked version is especially delicious.
If you do choose to make this recipe, please follow my directions carefully during cooking.
Marzipan is made using almonds that is why it is also referred to as almond paste. However, in India almonds are more expensive so we use cashews.
Ingredients and substitutes
- Nuts – You can use almonds, but you can also make marzipan with cashews. Or you can also make it with a combination of almonds and cashews. I use making pecan mazipan for truffles too.
- Sugar – use fine grained sugar so it melts easily. Also, use white sugar, so it makes a nice rich beautiful color.
- Flavor – of course, rose water and almond extract are the way to go with marzipan.
- Egg whties – use fresh egg whites so you don’t have an eggy smell to your marzipan.
Tips for success
- Grind the almonds to smooth paste otherwise the finised marzipan will have a grainy texture.
- Use LOW-heat and don’t be impatient.
- Cooking hot sugar can cause serious burns so be careful when stirring and taking it off the heat.
- Cook the mixture on low heat otherwise the egg whites in the mixture will curdle and that’s not pretty or tasty
- Let the mixture cool, this will prevent the oils from releasing in the nuts.
- Try not to knead – kneading releases the oils in the nuts. Adding color is often the time when people over knead.
- Keep marziipan covered at all times so it does not dry out
What else can you make with marzipan?
You can use marzipan to make shaped fruits, Eater eggs, truffles, bonbons as well as in cakes and stolen.
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Ingredients
- 225 grams Almonds or Cashews
- 450 grams Sugar fine
- 2 Egg whites beaten
- 120 ml Rose water
- Food gel Colors
Instructions
Prepare Almond
- Soak the almonds overnight in a bowl then peel the skins. Pro tip – Alternatively, soaking the almonds covered in hot water for 30 minutes will help separate the skins too.
- Place the blanched almonds in a food processor or blender with a little rose water. Pro tip – add just enough rose water to blend otherwise the almonds won't grind to a fine paste
Cook the marzipan
- Combine the egg whites, sugar, and ground almonds in a heavy bottom saucepan. Add the remaining rose water
- Cook on low heat until the mixture leaves the sides of the pan. Remove from the pan and onto a lightly greased platter. Pro tip – keep the heat on medium-low heat otherwise the egg whites in the mixture will curdle. Use a rubber spatula to stir if possible.
- Cover with plastic wrap and let cool completely. When cooled, bring it all together into a mold, but do not over knead. Pro tip – the mixture is very hot DO NOT try to touch it. The greased plate will prevent the mixture from sticking.
- This marzipan can be put in molds to make marzipan candy or molded by hand to make marzipan fruits. You can even use it to make Easter eggs. Pro tip – kneading marzipan will release the almond oils making it very oily.
Fill marzipan molds
- Color the marzipan with food gel colors. Dust marzipan molds with powder sugar – tap off any excess. Fill marzipan into the mold cavity.
- To unmold – Invert the mold on your hand and tap lightly on the back of the mold. If dusted well the marzipan candy should easily fall off the mold.
- Place them on a platter and let them dry completely before storing them in an air tight continer. Pro tip – marzipan can dry easily so make sure to keep them well wrapped at all times.
Recipe Notes
- Grind the almonds to smooth paste otherwise, the finished marzipan will have a grainy texture.
- Use LOW-heat and don’t be impatient.
- Cooking hot sugar can cause serious burns so be careful when stirring and taking it off the heat.
- Cook the mixture on low heat otherwise the egg whites in the mixture will curdle and that’s not pretty or tasty
- Let the mixture cool, this will prevent the oils from releasing in the nuts.
- Try not to knead – kneading releases the oils in the nuts. Adding color is often the time when people over knead.
- Keep marzipan covered at all times so it does not dry out
- You can also knead in 2 tbsp of cocoa powder to make chocolate marzipan.
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
I love this marzipan. I have to make it this Christmas. Yum
Let know how it turns out Ibe.
Thank you for the recipe – It is so easy to make
Thank you Samantha