EASY VANILLA MARZIPAN
It's worth having a go at making your own marzipan to cover your Christmas cake - and you can experiment with adding different flavours
Provided by Jane Hornby
Time 20m
Yield Covers a 20cm/8in cake
Number Of Ingredients 7
Steps:
- Mix the sugars and almonds in a large bowl, then rub in the vanilla seeds until even. Make a well in the middle, then tip in the eggs and citrus juice. Cut the wet ingredients into the dry with a cutlery knife. Dust the surface with icing sugar, then knead the marzipan briefly with your hands to a smooth dough. Don't overdo it as the paste can get greasy. Add a bit more icing sugar if it seems too wet. Shape into a ball, then wrap and keep in a cool place until ready to cover the cake. Can be made up to 2 days in advance.
- Lift the cake onto a cake board or plate, then use a pastry brush to cover evenly with a thin layer of jam. Dust the work surface with more icing sugar, then roll the marzipan into a circle about 40cm across, dusting underneath the marzipan with more icing sugar and turning it a quarter turn after every few pushes of the rolling pin.
- Flip the top of the circle back over your rolling pin so you can see the underside of the marzipan, then lift the pin up and lift the marzipan over the cake. Stop once you can see that the edge of the marzipan nearest you is about level with the bottom of the cake. Flop the front of the marzipan down. Smooth the paste over the cake using the palms of your hands, then trim with a sharp knife. If any cracks appear, simply pinch the paste back together and smooth. Leave to dry for at least 24 hrs, or up to 3 days, before covering with icing.
- How long does homemade marzipan keep? Although homemade marzipan contains raw eggs, the amount of sugar, and lack of moisture, prevents bacteria growing when left at room temperature, so your cake should last for 1-2 months iced. The most important thing is that you don't scrimp on drying time - once you've covered your cake in marzipan it should be left to completely dry out, before you then cover it with icing. If you want to make marzipan before you are ready to cover your cake, then wrap it well in cling film and keep in a fridge for up to a week - as wrapped in a ball it will still contain a little moisture. As it contains raw eggs it shouldn't be given to anyone in an at-risk group, including pregnant women, the elderly, the unwell and the very young. You can make a cooked marzipan, which carries no risks. It is a little softer, and harder to work with, but a good substitute if you are at all worried.
GERMAN HOMEMADE MARZIPAN
It is super easy to make your own marzipan. This authentic German recipe is made without eggs and needs only 2 ingredients, whole almonds and confectioners' sugar. If you like, you can flavor it with almond extract or rose water. Use the marzipan within a week or two.
Provided by transatlantikkoch
Categories World Cuisine Recipes European German
Time 10m
Yield 12
Number Of Ingredients 4
Steps:
- Place almonds in a heat-proof bowl and cover with boiling water. Let stand for a few minutes until cool enough to handle. Slip the almonds out of their skins one by one, leaving the remaining almonds in the warm water. Drain almonds in a colander.
- Place almonds and confectioners' sugar in the food processor fitted with a metal blade and process to a paste. Add cold water, 1/2 to 1 teaspoon at a time, if the paste is too dry. Scrape the sides a few times to ensure even processing. Add a few drops of almond extract towards the end of the process. Process marzipan until it is smooth and no longer grainy. Wrap in plastic wrap and store in a cool, dry place.
Nutrition Facts : Calories 171.1 calories, Carbohydrate 17.1 g, Fat 10.5 g, Fiber 2.4 g, Protein 4.4 g, SaturatedFat 0.8 g, Sodium 0.3 mg, Sugar 13.8 g
20 BEST WAYS TO USE MARZIPAN
You might think that these marzipan recipes are just for the holidays, but I think this soft and buttery almond candy should be used year-round!
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
FIVE-MINUTE MARZIPAN
Easy Marzipan, in some form or another, has been in existence for almost a thousand years-likely even longer. Its history is long and convoluted, but in One Thousand and One Nights there is mention of almond paste eaten as a treat, and by the 15th century it was widely documented as a popular indulgence. In fact, according to our hero, food science savant Harold McGee, Leo da Vinci even got into the marzipan-sculpting game (and lamented the philistines who unhesitatingly devoured his little works of art). These days it's mostly associated with rock-hard models of fruit, but if you've ever tried those and aren't a fan, we urge you to make a batch of your own. Fresh marzipan has a lovely delicate flavor and light texture, and is wonderful dipped in dark chocolate. Of course, if you want to get all arts-n-craftsy on what is basically delicious modeling clay, be our guest. (Leo would approve.)
Provided by Liz Gutman
Categories Candy Kid-Friendly Almond Small Plates
Yield Makes about 2 pounds
Number Of Ingredients 6
Steps:
- 1. If using a stand mixer: Combine the almond paste, confectioners' sugar, and 1 tablespoon of the brandy in the mixing bowl. Mix on low speed until everything is completely incorporated and the dough is smooth and pliable, about 5 minutes.
- If using your hands: Form the almond paste into a flat round on your work surface. Dust half of the confectioners' sugar over the round and begin kneading it into the paste, folding the paste over on itself repeatedly. Drizzle 1 tablespoon of the brandy over the dough and knead it in. Once it's incorporated, dust the remainder of the sugar over the dough and knead until it's completely incorporated.
- 2. The dough should be uniform and pliable. If it's dry, add a few more drops of flavoring (or warm water) and knead until it's at the desired consistency; if it's sticky, a little more confectioners' sugar.
- Store marzipan, wrapped very well in plastic wrap, in the refrigerator for at least 3 months.
MARZIPAN II
A simple recipe to add that special touch. Marzipan can be rolled out and used to cover a cake, or to make decorations.
Provided by C. Lynn
Categories Desserts Candy Recipes Nut Candy Recipes
Yield 16
Number Of Ingredients 4
Steps:
- In a large bowl, knead almond paste to soften. Mix in egg whites. Knead in confectioners' sugar 1 cup at a time. Add vanilla. Knead until marzipan feels like heavy pie dough.
- Wrap tightly in plastic, and store in refrigerator in a sealed container. To use after storage, let stand at room temperature until soft, then knead briefly.
Nutrition Facts : Calories 154.9 calories, Carbohydrate 29.2 g, Fat 4 g, Fiber 0.7 g, Protein 1.7 g, SaturatedFat 0.4 g, Sodium 8.4 mg, Sugar 22.1 g
EASY HOMEMADE ALMOND PASTE (MARZIPAN)
Make and share this Easy Homemade Almond Paste (Marzipan) recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h
Yield 1 pound
Number Of Ingredients 4
Steps:
- Using a food processor grind the almonds into a fine powder (this should take about 2 minutes).
- Add in the confectioners sugar and blend well.
- Transfer the mixture to a bowl.
- Using a wooden spoon blend in the egg whites and vanilla (if using) until smooth.
- On a flat surface lightly dusted with confectioners sugar, roll out the almond paste into a 14" x 1-2" log.
- Wrap in parchment paper and chill for a minimum of 1 hour.
- When rested, cut the log in two pieces.
- Wrap in wax paper and chill.
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- Turn marzipan out onto a surface, sprinkled with a bit of powdered sugar, and use your hands to press crumbs into a log. Add water by the teaspoon if the mixture is too dry.
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