My dad used to get marzipan every Christmas from his aunt (she gave it to nobody else but him). He didn’t bother unwrapping it… but would say ‘Thank you Hennie!’ with a sparkle in his eye. This is not the same recipe but I am sure he would approve!
MARZIPAN INGREDIENTS (yields aproximately 1 990 grams)
- 910 grams almond paste (see seperate recipe below which is the correct amount for this marzipan recipe)
- 120 ml glucose/sugar syrup or corn syrup
- 910 grams sieved icing sugar
MARZIPAN METHOD
- Mix almond paste with the glucose/sugar syrup at a LOW speed until combined (in a mixing bowl with a hook attachment)
- Add the icing sugar (add until you have a firm yet malleable dough – don’t overmix or use a high speed as the heat will soften it and you’ll end up adding too much icing sugar)
- Scrape down the bowl every now and then
- Wrap in plastic and store in an airtight container in a cool place
ALMOND PASTE INGREDIENTS (yields 855 grams)
- 285 grams dry blanched almonds
- 285 grams sieved icing sugar
- 300 ml stock syrup/simple syrup
ALMOND PASTE METHOD
- Place almonds in a high speed food processer and process to a powder
- Sieve through a metal sieve (scrape through the holes with a metal spoon) to achieve an even finer powder
- Add icing sugar
- Gradually add the simple syrup while the machine is running until it forms a paste (add more or less depending on how dry the almonds are – freshly blanched almonds require less syrup)
- Store in a tightly covered container at room temperature (it will last for a week) or in the fridge (for a longer period)
NOTE: A paste versus a powder is okay as long as you achieve a smooth consistency!
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