Marzipan II

Marzipan II

6
C. Lynn 0

"A simple recipe to add that special touch. Marzipan can be rolled out and used to cover a cake, or to make decorations."

Ingredients {{adjustedServings}} servings 155 cals

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 155 kcal
  • 8%
  • Fat:
  • 4 g
  • 6%
  • Carbs:
  • 29.2g
  • 9%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 8 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. 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.
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Footnotes

  • Notes
  • A few drops of food coloring may be kneaded into portions of marzipan until the desired shade is achieved.
  • If marzipan stiffens up, just knead in a little water, egg white or corn syrup.
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Reviews 6

  1. 7 Ratings

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USMCWIFE89
8/15/2004

Tried this and it never set. I added more powdered sugar to try and get it the correct consistency to no avail. I kneaded this stuff for over 1/2 hour...I don't know enough about marzipan to know what else to try, but this will not work for decorations that you need to be solid! It is a gooey mess.

livers
11/30/2009

I inadvertently used almond meal instead of 'paste' and the recipe turned out perfectly. I added maybe a quarter cup extra of powdered sugar to get it to the kneadable point.

Hash
1/25/2006

Tried this recipe yesterday. It turned out like a semi-liquid paste rather than a dough. ANy idea why it could have gone wrong?