Homemade marzipan ( Almond Paste )
Homemade marzipan or egg-free almond paste is very easy to make and is perfect for creating candied fruits, covering cakes, and filling chocolates or cake such as German Stollen.
PRINT
PIN
SAVE
INGREDIENTS
- 500 g (17.6 oz) almonds or almond flour
- 400 g (14.1 oz) powdered sugar
- 100 g (3.5 oz) granulated sugar
- 52 ml (1.76 fl oz) water
- 2 packets vanilla sugar
- food coloring of choice
PREPARATION
- The day before, soak the almonds in hot water and bring to a boil. Once the skin easily peels off, remove from heat.
- Drain and rinse under cold water to cool. Blanch the almonds, wash them, and let them drain overnight, preferably. They need to be completely dry.
- Place the water, granulated sugar, and vanilla sugar in a saucepan to prepare the syrup. Bring to a boil, and once the sugar has completely dissolved and there are no more grains, remove from heat and let it cool.
- Blend the almonds in a food processor for the first time without the sugar. Sometimes I mix them directly with the powdered sugar, but I prefer the first method to get a very fine almond powder.
- Once all the almonds are ground, mix them thoroughly with the powdered sugar. Grind them again a second time until you get a smooth paste.
- Strain the syrup and add it in two or three batches, mixing well between each addition.
- Knead the almond paste thoroughly. Divide it if you want to color it. Shape it into rolls and wrap them in plastic wrap.
- Place them in bags and store in the refrigerator for up to a month. To color it, mix a little food coloring with 1 teaspoon of syrup and add it to the almond paste, kneading well.
- This Marzipan will serve you well in pastry, perfect for filling or decorating cakes such as in french fraisier cake or German stollen.
Tried this recipe? Don't forget to tag me on @gateau_et_cuisine_rachida or #gateauetcuisinerachida!