Marzipan Recipes        
           
           
                               
           
  Commercial marzipan is more frequently used for modelling as it is less coarse and less sticky than home made marzipan, therefore easier to work with. Here are some marzipan recipes for all those who want to try and make their own marzipan at home.      
       
       
         
  Marzipan recipe 1: Uncooked home made marzipan      
  (this marzipan recipe is good for preparing modelling marzipan)      
         
  500g (16 oz) sifted icing sugar (confectioner's sugar)      
  450g ( 1lb) ground almonds      
  2 egg whites      
  1/2 tsp vanilla flavoring   marzipan book    
  1 tsp lemon juice        
      Start a cake decorating business    
  Sift the icing sugar in a bowl with the ground almonds. Add the remaining ingredients and mix to make a stiff paste. Knead until smooth. (As a substitute to raw eggs it is possible to use a little water mixed with brandy to bind the paste).      
       
       
         
  Marzipan recipe 2: Cooked home made marzipan      
  (this marzipan recipe is good for preparing modelling marzipan but it will turn out slightly stickier than the uncooked marzipan)      
       
         
  225g (8oz) granulated sugar      
  180g (6oz) ground almonds        
  40g (11/2 oz) icing sugar (confectioners sugar)        
  pinch of cream of tartar        
  1 egg white, lightly whisked        
  5 tbsp water        
  1\2 tsp vanilla extract        
           
  Put the sugar and the water in a heavy based saucepan and cook on a low heat until the sugar has dissolved. Add cream of tarter and bring to the boil until the sugar reaches 116oC (240oF)- soft ball stage. Remove from the heat and mix the mixture until it turns cloudy, then add ground almonds and vanilla extract. Add to the pan the egg white and return to a low heat and stir for a couple of minutes.        
         
         
         
           
  Place the icing sugar on to a marble surface and pour over the mixture. Work in the icing sugar with a palate knife. Cover the mixture with plastic wrap until cooled. Once cooled knead the mixture until smooth.        
         
         
           
  ANIMAL CAKES | FRUIT CAKES | VEGETABLE CAKES | FLOWER CAKES | CHRISTMAS CAKES | VALENTINE CAKES | EASTER CAKES | HALLOWEEN CAKES | FALL CAKES | SEASIDE CAKES | STRUCTURE CAKES | OTHER CAKES

HOME | MARZIPAN | CAKES | ABOUT US | Q&A | RECIPES | CONTACT

   
     
     
     
               
  2004-2009, Marzipancakes All rights reserved.