Marzipan II

Marzipan II

6 Reviews 1 Pic
C. Lynn
Recipe by  C. Lynn

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

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Adjust Servings

Original recipe yields 2 cups



  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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Reviews (6)

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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.



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.



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

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Amount Per Serving (16 total)

  • Calories
  • 155 cal
  • 8%
  • Fat
  • 4 g
  • 6%
  • Carbs
  • 29.2 g
  • 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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Texas Chocolate Frosting


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Fluffy Buttercream Frosting