To create marzipan, you must start by making or buying almond paste. Both the almond paste and marzipan recipes were adapted from here.
Almond Paste (yields 1 lb)
- 1 1/2 cups blanched almonds
- 1 1/2 cups confectioner’s sugar
- 1 large egg white (at room temperature)
- 1/2 tsp almond extract
Using a food processor, mix together the almonds and 1/2 cup sugar until they are finely ground, like sand. Be careful not to over-process. Mix in the rest of the sugar, pulsing until completely blended.
Add in the egg white and almond extract and process until the mixture forms a ball. (If the paste seems sticky, add a little more sugar until it’s smooth.)
- 1 lb almond paste (recipe above yields 1 lb)
- 3 cups confectioner’s sugar
- 2 large egg whites (at room temperature)
Using a mixer fitted with the paddle attachment, break up the almond paste with your hands into small chunks into the bowl of the mixer.
Mix together the almond paste and sugar on low speed until it creates a course, sandy consistency. (Be careful that the sugar doesn’t cloud up and go everywhere.)
Lightly beat together the egg whites. With the mixer still on low speed, add in one egg white. If needed, add in the second egg white until the mixture comes together to form a ball. Be careful not to add too much egg — if you do (like me) the mixture will not come together, but you can add in more confectioner’s sugar until it reaches the right consistency.
Dust your counter with confectioner’s sugar, pour out the marzipan, and knead the marzipan until it’s smooth and pliable. Then, it’s ready to work (or eat!).
*You can make your own marzipan creations using food coloring, melted chocolate, sprinkles, or any other decorating ingredients you choose.