Marzipan – homemade recipe (2024)

FAQs

What is the marzipan rule? ›

The rule is that only a mass containing at least 50 parts of marzipan (which must be made of at least half almonds and no more than half sugar) and 50 parts of sugars (usually i.e. icing sugar) may be sold and produced under the name marzipan.

Marzipan is a light, candy-like mixture made by mixing finely-ground almonds with sugar, corn syrup and egg whites. Some say it originated in Persia, but others claim it came from Germany, Spain, Italy or France.

Marzipan is nuts and sugar so if it is going to go bad, it get dry and hard or smell rancid(nut oil).

It will keep in the fridge for up to 6 weeks. If using it to cover a cake, the marzipan must be allowed to fully dry on the cake for 2-3 days before applying the sugarpaste. Dry marzipan kept it in a cool dry place should be fine for 2-3 months.

However, marzipan isn't especially popular in North America. It's not that we don't like it—because unless you have a nut allergy, who wouldn't like marzipan? —it's just that we don't eat it much. Often, we just sell it as an ingredient called “almond paste,” which strikes me as functional and lacking in romance.

Compared to almond paste, marzipan has a higher proportion of sugar, which makes it sweeter, smoother, and more pliable—think Play-Doh. It's typically rolled, molded, dyed, and/or shaped (like into these adorable fruits!) and served as its own or used as a decorative element in larger desserts.

What is Marzipan? Marzipan, also known as almond candy dough, is a smooth and pliable confectionary paste made from almonds that can be used as a cake icing or molded into candies. It features a clay-like consistency that makes it easy to handle.

The German name 'marzipan' has supplanted the original English name 'marchpane. ' Some theorise that it originally comes from the Latin 'martius panis', or 'March bread'. Others cite Arabic, Burmese, or Persian as the language of origin.

Marzipan hardens fastest when exposed to air, so you could even leave it out on your countertop if you're really in a hurry. Cover it with plastic wrap to protect it from dust in the air. Light exposure can also be great for drying out marzipan.

consumption of marzipan and persipan

Through the enzyme ß-glucosidase which is also contained in the plants, cyanide is released during consumption. Cyanides are salts of hydrocyanic acid. Ingestion of a sufficiently high dose can lead to acute poisoning by blocking energy generation.

Is it safe to eat raw marzipan? ›

Also, raw eggs may contain salmonella, which raises particular concerns because marzipan, unlike almond paste, is often consumed uncooked. Moreover, egg makes the marzipan unsuitable for a vegan diet. So stick to egg-free marzipan recipes to keep it safe and easy for everyone to enjoy!

Don't roll it out on too much icing sugar, as it gets drier and cracks more. If not using immediately, store it in the fridge tightly wrapped in plastic wrap or clingfilm.

It has the natural nut colour of almonds and contains no added colouring.

I would use it - in fact I remember finding a Christmas cake in my larder well over a year old with marzipan that had gone hard and wasn't ill. I love marzipan and could never throw it out ... So much sugar I'm sure it will be fine - nibble a bit and if it tastes ok you're good to go!

1 Because marzipan is based on almonds, it is a sufficient content of vitamin E, in fact, as in the walnut. This vitamin in nature is a very powerful antioxidant and helps to fight stress and nervous tension.

This expression goes back to the medieval times when a farmer who had a lot of pigs that year was really lucky. When you give someone a marzipan pig, you are wishing him or her good luck for the next year. If you find an almond in your traditional Christmas porridge, you might get a marzipan pig for a prize.

The traditional layer of marzipan on a cake helps to keep the cake moist by trapping in moisture which in turn stops it from going stale. It also provides a smooth surface for your final icing covering.

Cover the cake with marzipan and then if possible let the cake stand for 24 to 48 hours so that surface of the marzipan can dry out. This gives a firmer surface for icing but also reduces the risk of any of the oils from almonds in the marzipan staining the white icing.