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.
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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.