15 Reviews 1 Pic
  • Prep

    30 m
  • Ready In

    1 d
Recipe by  Carol

“Make your own marzipan instead of buying it. Marzipan is used to frost Christmas cakes and for candies, and all sorts of other goodies. Please note: this recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Important: be sure to use only fresh eggs for this recipe.”

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Adjust Servings

Original recipe yields 2 cups


  1. Blend the confectioner's sugar, finely ground almonds, egg whites, salt ,and almond extract in a blender until perfectly blended. Chill covered 24 hours to harden.

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Reviews (15)

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I boil 2 c.gran. sugar and 1 c.water to 230-234 on candy thermometer and stir in 3 c. ground blanched almonds and 2 eggwhites and cook whole together for 3 minutes and knead into a bit of powdered sugar...more work but safe and is like commercial marzipan not icing- old Spanish recipe)

veg head

veg head

I tried this recipe, did exactly as it said, and after little more than 24 hours in the fridge I took it out to see.... too sticky and liquidized to work with. I even tried rolling it into powdererd sugar. So I looked up an original recipe, only to find out it was double this one.. only it still had 2 egg whites. Note to recipe giver.. please change the amount of egg whites in this recipe, otherwise add more almonds. thanks



It isn't necessary to eat frostings with raw eggs anymore. The American Egg Board provides instructions on how to make your favorite recipes, including frostings, by slowly bringing the raw eggs to the appropriate temperature in a double boiler - along with some of the sugar and liquid to prevent curdling - and then continuing with your original recipe (see Egg Safety).

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Amount Per Serving (16 total)

  • Calories
  • 143 cal
  • 7%
  • Fat
  • 7.2 g
  • 11%
  • Carbs
  • 17.8 g
  • 6%
  • Protein
  • 3.5 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 80 mg
  • 3%

Based on a 2,000 calorie diet



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Marzipan Candy


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Creamy Chocolate Frosting II