Homemade Marzipan Recipes

GERMAN HOMEMADE MARZIPAN

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.

HOMEMADE MARZIPAN

Steps:

• Combine almond flour and confectioners' sugar in a food processor; pulse until evenly mixed. Add almond extract and rose water; process until combined. Add egg white; process until a thick dough forms.
• Wrap dough in plastic wrap and refrigerate until firm.

MARZIPAN

Steps:

• Put the almond flour and confectioners sugar on a large cutting board.
• Creat a little hollow in the center.
• Put the 1 tbsp. rosewater and 1 tbsp. water into that center (or 2 tbsps. of either one of them).
• Use a dough scraper to push the dry ingredients from the edges to the center and make cutting movements at the center.
• Repeat until the consistency changes from dry to crumbly, then continue with your hands, kneading the dough.
• Once you have kneaded the marzipan to a smooth consistency, your marzipan is ready to use or to be eaten.

EASY VANILLA MARZIPAN

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.

HOMEMADE MARZIPAN

Steps:

• Sift the sugars and ground almonds together, then stir in the orange zest. Beat together the egg and egg yolk, and stir into the sugar mixture.
• Knead briefly to make sure the marzipan is well mixed, and easy to work with. If it is too dry, add a little orange juice. If it is too wet, add some more icing sugar.
• Place the cake on the cake board and use small balls of marzipan to plug any holes in the cake. Glaze the cake with a thin layer of apricot jam or shredless marmalade.
• Dust the work surface with a little icing sugar and roll out the marzipan in one direction, keeping the pressure even and turning a 1/4 turn every feel rolls.
• When it's large enough (about 40cm for a 20cm cake), roll the marzipan onto the rolling pin and lift onto the cake. Smooth the top with your hands and continue to smooth it over the sides of the cake. Trim the marzipan where it meets the board and leave it to dry overnight.

MARZIPAN

Steps:

• Combine almond paste, confectioners' sugar, and corn syrup in a large mixing bowl. You may need to work the mixture with your hands to ensure that it is well mixed. To prevent the mixture from drying as you work with it, rub hands with a light coating of vegetable shortening. Wrap tightly in plastic until ready for use.