The main ingredients used to make marzipan are sugar and ground almonds/almond meal. It’s straightforward to make it yourself, or you can buy it ready-made.
You can use Marzipan on its own to cover a cake, or used under rolled fondant on rich fruit Christmas or wedding cakes, and used to make cake decorations.
Marzipan is made of ground almonds/almond meal, sugar, egg whites, and water. Cooked or uncooked versions of marzipan are easy to make, or you can buy it ready-made from your local supermarket or cake decorating supplier.
Marzipan is made of ground almonds/almond meal mixed with sugar, water, egg whites, and cream of tartar or lemon juice.
You can usually buy ground almonds/almond meal at your local store, or you can buy whole almonds and grind them yourself.
First, if the almonds still have their brown skins, they need to be removed. Place them in a heat-proof bowl and cover with boiling water. Leave for about 30 mins and then put each one between your thumb and forefinger and squeeze the nut out of its skin.
Spread the nuts on a tray and pat them dry with a paper towel and leave them for a couple of hours or until they are completely dry.
You will now be able to grind them a quarter cup at a time in a coffee grinder or pulse them in a food processor.
Once they reach the consistency of flour, pass them through a sieve.
Place any chunks left in the sieve back into the grinder and repeat until all the almonds are ground finely.
Now you know what the ingredients are but do you know how it’s made?
How is marzipan made?
A cooked version of Marzipan is made by making softball toffee with sugar and water and then adding the ground almonds/almond meal and egg whites and cooking them.
When the mixture cools, icing sugar is kneaded into it until it’s a dry, smooth and pliable dough.
Making the cooked version of marzipan takes a little bit of time, but it’s quite easy to make, and the finished product is well worth the effort.
I prefer to work with the cooked version because it’s easier to use and get a smooth finish if you are using it to cover a cake.
An uncooked version of marzipan is much quicker to make by mixing all the ingredients and kneading until it becomes a smooth paste. This version tends to be a bit crumbly and more difficult to roll out.
If you make the uncooked version of marzipan, it is advisable to use pasteurized eggs or reconstituted egg white powder.
If you would like to have a go at making it, here are the recipes for cooked and uncooked marzipan.
It’s easy to buy marzipan from a grocers store or a cake decorating supplier, but I often find it tends to be slightly dried out even in plastic wrapping.
If the texture is not quite right, it isn’t easy to roll out and use.
I’m also aware that preservatives are sometimes used in their manufacture to prolong shelf life.
That is one reason I like to make my own then I know what ingredients I have used.
Another reason is that I prefer the taste of the marzipan I make myself.
If you would like to make your own, you can find recipes for cooked marzipan and uncooked marzipan on my blog post “How to Make Your Own Marzipan.”
Now you know how to make it do you know what it’s used for?
What is Marzipan used for?
You can use marzipan as icing for cakes. It’s usually used as a first coat for rich fruit cakes made for Christmas and weddings.
The cake is spread with a thin coat of apricot jam, and then the marzipan is rolled out thinly and first draped over the cake, and then molded to its shape.
The final coat on those types of cakes will usually be rolled fondant or Royal icing.
However, marzipan can also be used as cake icing on its own, for example, on a pound cake or a genoise cake with a more stable texture.
It’s not suitable for light cakes such as sponges because the coating would be too heavy and pull it out of shape. The weight of the marzipan would compress a sponge and spoil its texture.
It’s used to make candies, e.g., as a filling for chocolates or making marzipan fruits, and it’s also used to make figures for decorating a cake.
Marzipan can also be colored using Gel Paste colors. Don’t use liquid colors because it will alter the marzipan’s consistency and make it difficult to work with.
Do you know what marzipan tastes like?
What does marzipan taste like?
Marzipan is one of those foods that people either love or hate!
Personally, I love it, especially if it is covered in chocolate in a candy bar or used under fondant or Royal icing on a rich fruit cake.
It’s sweet, tastes of almonds, and has a slightly rough texture. How rough the texture depends on how finely the nuts have been ground.
If you buy candy made of marzipan, it may not taste the same as marzipan you make yourself.
Because almonds are expensive, manufacturers sometimes use other cheaper nuts ground with the almonds to make their products cheaper to produce.
Marzipan tastes good but is it healthy to eat?
Is marzipan good to eat?
If you like the taste of sweet almonds, then, yes, marzipan is good to eat.
Almonds contain healthy fats, fiber, minerals, and vitamins, but you shouldn’t overeat marzipan because it does contain a lot of sugar.
Because egg whites are used, it’s advisable to use the cooked version of marzipan if older people or children eat the cake.
Unfortunately, if you are allergic to nuts, you wouldn’t be able to eat marzipan made with almonds.
It’s used for similar things as fondant but is it the same?
Is marzipan the same as fondant?
No, marzipan isn’t the same as fondant.
They are sometimes used for similar purposes, but they are completely different and are made with different ingredients.
Almonds are the main ingredients in marzipan, and sugar is the main ingredient in fondant.
Marzipan naturally is pale yellow in color and has a slightly rough texture and tastes of almonds. Fondant is white in color, has a very smooth texture and is very sweet, and will taste of lemon, vanilla, or other flavor extract depending on which one you use.
Gel paste colors are used to color Marzipan and fondant.
Marzipan and fondant can complement each other in cake decorating, but fondant has its own special uses and is not a replacement for marzipan.
I hope this has answered any questions you have about what marzipan is made of and some of its uses, but if you have any other questions, please ask in the comments box below, and I will do my best to answer them.