Homemade Marzipan Recipe in 5 Minutes - Natually eggless, vegan, and gluten-free
Marzipan or almond paste is an absolute treat. This simple, easy and effortless recipe for homemade marzipan takes 5 mins and needs no special skills or equipment. Use it in baked pastry or decorating a cake. Also, try making traditional treats like marzipan fruits or chocolate truffles for Christmas and marzipan eggs for Easter
Have you tried marzipan or almond paste? It's so Delicious!
You are going to laugh, and yet I didn't know you could buy marzipan or almond paste. Because I grew up with marzipan always being homemade. My mom made these in buckets. She made small cute fruits with it and sell them as marzipan sweets during Christmas. I also remember she'd have to pay for extra help during Christmas time so that she could complete her orders in time.
There are two ways to make marzipan. Both use the same ingredients. And yet, you can either cook it or not cook it at all. The cooked version uses egg whites as a binding agent. While for the uncooked version I use light corn syrup or rose water.
Custom decorated cake - covering a cake with marzipan
Traditionally, marzipan has been used to cover fruit cakes with it. For example, I used marzipan to make this 77th Birthday celebration using my homemade fruitcake recipe.
Also, marzipan cakes are usually covered with royal icing or rolled fondant. I have covered this cake with my homemade fondant recipe from scratch, and yet you can use any of my other homemade fondant recipes.
Homemade Almond Meal (Nut Meal)
Almond meal or nut meals are very readily available these days and save us the time and extra effort of making them at home. And yet, an almond meal could be very quickly made at home in less than 5 minutes. Provided you have a food processor or blender. You can see the step-by-step here in my post homemade almond meal aka nut meal.
Let's talk ingredient and substitutes (Save/Pin)
- Almonds/Nuts - Marzipan is traditionally made with almonds. And yet, you can make it with any nuts.
I grew up eating cashew nut marzipan because that's what mom always made. Back home in India cashews are more affordable than almonds. So, often cashews are used in marzipan.
I also make pecan marzipan because my husband likes pecans. - Powdered sugar - Also called icing sugar or confectioners sugar. This has an anti-caking agent such as cornstarch or potato starch. Which helps combine the ingredients and make a smooth ball. You can make powdered sugar at home. And make sure you add some anti-caking agent to the mix as well.
- Extract - I love using rose extract in my marzipan, and yet traditionally almond extract is used. Vanilla works also great.
- Liquid - Traditionally beaten egg whites were used. The purpose of the fluid is mainly to bind the dry ingredients. So, sugar syrup or water works just as well. I prefer water to prevent making the marzipan too sweet.
Useful Tips and Tools
- A Sauce Pan to make sugar syrup if you choose to use simple syrup.
- In addition, a good Food Processor to process the nuts even further.
- And a large Bowl to mix all of the ingredients.
- Also, if you plan to serve these as treats, Marzipan Molds are great to have on hand.
How to Make Homemade Marzipan in 5 minutes (Save/Pin)
- In a food processor - add the almond meal and powdered sugar.
- Blitz for a minute until fine and smooth in texture. (see tips)
- Transfer mixture to a bowl.
- Add the extract and 4 tbsp of light corn syrup, sugar syrup or water.
- Mix well until all the dry mix is moist with the liquid.
- Test 1 - squish some mixture in your hand and see if the dough can be rolled lightly into a ball.
- If not, add a tablespoon of liquid - mix and test again.
- Mix until you can form a ball.
- Then knead for just 30 seconds more (see tips).
- Wrap in cling wrap and rest until ready to use.
- Marzipan must be kept wrapped at all times to prevent it from drying out.
Tips for making perfect marzipan every single time
- Why do you pulse the almonds meal and sugar some more? We do this to ensure the almonds are fine ground powder not grainy. This makes for a much smoother paste, especially when you need to use marzipan to cover cakes or to make Easter eggs.
- Water vs. sugar syrup - Water is preferable when you are not going to keep the marzipan for an extended period, which usually is the case with me. And if you plan to make this for sale or to keep for more than ten days - I highly recommend using sugar syrup.
- Why test - It is easy to end up with too much liquid in the marzipan, resulting in a gloppy mess. So it's best to be safe and add a tablespoon at a time. And only adding enough so you can form a dough.
- Why do we knead for only 30 seconds and not more - Nuts give out oil when you squeeze the paste. While we do need the mixture to be smooth, we do not want an oily mess in our hands. We want the oils to stay in the nut paste. Since oily marzipan is very difficult to work. It's still delicious, and yet can't be molded into things quickly.
- Read my post - Marzipan 101 -Everything you need to know about Marzipan
Frequently asked questions
Marzipan covered cake may be left at room temperature for a few days. And yet, like sugar paste, marzipan can dry if left open. Hence, it's best to wrap in plastic, so it's easy to mold and use again.
Marzipan can be eaten on its own and needs nothing else with it. It is also often used to mold into fruits during festive seasons like Christmas. Marzipan Easter Eggs are a trendy treat during Easter celebrations. I love making Marzipan truffles, marzipan chocolate balls, as well as my marzipan chocolate squares to give as gifts during the holidays.
You can also add marzipan in cake batters for a marzipan cake. For example, I love using marzipan in croissants.
Marzipan and almond paste use the same ingredients. However, marzipan is smoother and can be colored and molded into different things like Easter eggs, marzipan fruits, and other shapes. Almond paste is coarse and a little less sweet. And it's often used as filling in baked products like croissants.
While they both have the same ingredients, frangipani is very different used than marzipan. Frangipani is used in baked treats, often at the bottom of a pie crust or galettes topped with fruits. Also, frangipani needs to be cooked, whereas marzipan can be used raw, eaten on its own or added into other products as an ingredient.
Same as sugar paste, it's best to use food color gels to dye marzipan. Use a small amount with a toothpick as the color will intensify later. Also, avoid kneading the paste aggressively to prevent the marzipan from getting oily. Over-kneading can cause oil from the nuts to separate making it hard to work with.
No, cooked marzipan is a different recipe. I shared the recipe with you on my other blog - Cooked Marzipan Recipe
Can I make marzipan from an almond paste?
Yes! Almond paste has the same ingredients but is less sweet than marzipan. For every pound (450 grams) of almond paste gently knead in one cup (125 grams) of marzipan. That's it.
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Description
Ingredients
- 7 oz (200 g) Ground almond/almond meal or cashew nuts
- 7 oz (200 g) Powdered sugar/confectioners sugar / Icing sugar
- 4 tbsp (4 tbsp) Light corn syrup/simple syrup or water
- 1/4 tsp (0.25 tsp) Almond extract
- 1 tsp (1 tsp) Vanilla extract
- 1/8 tsp (1/8 tsp) Rose extract optional
Instructions
- In a food processor - add almond meal and powdered sugar.
- Blitz for a minute until fine and smooth in texture. (see tips)
- Transfer mixture to a bowl.
- Add the extract and 4 tbsp of Light corn syrup, sugar syrup or water.
- Mix well until all the dry mix is moistened with the liquid.
- Test 1 - squish some mixture in your hand and see if the dough can be rolled lightly into a ball
- If not, add a tablespoon of liquid - mix and test again.
- Mix until you are able to form a ball.
- Then knead for just 30 seconds more (see tips).
- Wrap in cling wrap and rest until ready to use.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Shelly
How long will it keep in the fridge (wrapped in cling wrap) for if I don't use sugar syrup? The sugar syrup made it too sweet for me. Also, could I use amaretto (almonnd liquor) for a little flavoring?
Veena Azmanov
Yes, Sugar syrup is more sugar but then again - you can reduce the powder sugar by a bit as well. You can use ameretto for flavor. You can use boiled cooled water as well. It will stay in the fridge well wrapped for a few days. I've left it for over a week and it was fine.
Maria
Hi Veena
Thank you for the Marzipan recipe. Can you tell me what is the shelf life of the Marzipan and should it be stored in the fridge or on the kitcben counter top.
Thanks
Veena Azmanov
Maria, Marzipan made with sugar syrup has a longer shelf life - one made with water will, of course, have a shorter shelf life. I don't keep my marzipan in the fridge usually as it gets over in about a week. If I want to keep it longer I store it in the fridge. The fridge does dry it out so wrap carefully.
Shelly
I really want to give this recipe a try, but don't want to end up with 2 cups of sugar syrup (I want to be able to store the marzipan in the fridge for a little while). The syrup recipe calls for 2 cups of water, but you only need 1/4 cup in the actual marzipan recipe. How do I make only the amount needed for a 1/4 cup please?
Veena Azmanov
yes, you can make a little batch Shelly. Just one cup water and a 2 tbsp sugars - give a boil on low heat - cool and use - Hope this helps
Robyn
Thank you for the recipe Veena, I had no idea it was so easy to make marzipan however I’m a bit confused as you say keep it away from corn starch because it can cause mould yet you also say to use icing sugar with cornstarch in it, So my first question is will this cause the mould if stored for a long period. Also if I use boiled and cooled water will this be ok in place of sugar syrup to avoid mould. I live in Australia and we can buy here pure Icing Sugar used for royal icing or any hard set Icing. We also have Icing Mixture which has tapioca or maize added to it so it’s call Soft Icing Sugar, is this suitable or should I use Pure Icing Sugar and add corn starch which we call Corn Flour here and how much should I add? Also what does the 2 drops of lemon do for the sugar syrup? Thank you I enjoy your videos and blog very much you are very kind giving your recipes freely for everyone to use and enjoy.
Veena Azmanov
Hey Robyn,
You are right. Though we can use icing sugar which has corn starch inside it - somehow when you roll marzipan in cornstarch it causes the cake to mold. It's been like this for years. I remember my mom would be most cautious about this because she made lots of marzipan.
- I have stored marzipan for a week and up to 10 days and it did not mold. It does get dry over time though.
- I do use boiled cooled water but I think it will reduce the shelf life - there is something about using just water.
- I have used icing sugar with cornstarch or potato starch but not tried tapioca or maize so can't tell you about it. Sorry!
- To make icing sugar we use 1 cup sugar and 1 tbsp cornstarch - use that as your guide.
- The lemon just prevents the sugar syrup from crystalizing you can omit it too!
Thank you Robyn - glad are enjoying my blog and recipes. I think I have answered all your questions - feel free to ask again
Have a lovely day.
Jaimila
Made this marzipan recipe at home for the first time - was so easy and so delicious. We really enjoyed it.
Veena Azmanov
Thank you Jaimila. yeey! So happy you had enjoyed this recipe. Thank you ! And thanks for coming back to write this feedback. Have a wonderful day.
Mavis
Thank you so much for this recipe. I tried it recently and was so much easier than the old recipe I had. The eggless version is better because it does not smell of eggs. Thanks for this lovely blog.
Veena Azmanov
Thank you Mavis. Yes, I agree that if the eggs are not fresh they do tend to leave an eggy smell. Glad you found this recipe worked for you and that you like my blog thank you for coming back to write this feedback. Appreciate it very much.
Rosalina
Thank you for this recipe. I didn't know we could make marzipan at home - My son loves marzipan so we always buy it. This time I tried to make it at home. My son say it was the best he ever ate. Homemade is always the best. Thank you for sharing your recipes - love this blog.
Veena Azmanov
Thank you Rosalina. Years back I did not know you could buy marzipan because my mom always make it as home. I too think homemade is the best which is why I don't really buy marzipan lol. So happy to hear your son enjoyed this recipe. Now you can save money (it's expensive right?) and eat the best with homemade.
juliet green
Please can you tell me what sugar syrup is? I know what liquid glucose is (thick clear liquid that needs a hot spoon to shift it easily out of the jarmade by Hai and other manufacturers, I think it is made from sweet corn) - is it the same thing?
Veena Azmanov
Juliet... sugar syrup is just 1 cup sugar and 2 cups water boiled for about 5 to 7 minutes. Cool and use the amount requested in the recipe - Thanks
Prathima Nithin
Nice recipe..will try it out soon..one doubt is.. what is the consistency of sugar syrup we are looking at? Thread consistency?
Veena Azmanov
It's regular sugar syrup. 1 cup sugar 2 cups water boiled for about 5 minutes until thick syrup like consistency. Use as much as requested in the recipe
Prathima Nithin
Thank you for your quick reply!
Veena Azmanov
you are very welcome Prathima
Samantha Lazaro
Hi Veena this was just what I was looking for. One
Question is when to add the essence
Veena Azmanov
It can be added at any time. For simplicity - Add it at the same time you add the syrup Samantha.
Namrata
Nice was looking for it from a very long time just one question if I make it was cashew then do I have to blanch cashew too?
Veena Azmanov
Yes - with cashews it's really delicious!! I love cashews more than I love almond so I've made it with cashews many many times. Yes, you need to remove the cashew skins.. But not by blanching.. just roasting them - I suggest you buy them skinless <3
Michelle Noronha
Where can I buy readymade marzipan paste online?
Veena Azmanov
Try an online cake shop close to you or one that has better shipping prices. Marzipan can be heavy in weight. OR you can make it at home too.
Sharmila
Hello Veena, Thank you for posting such a great recipe. I plan on making this as icing for my daughter's birthday cake. Would you know how long it will stay fresh in the refrigerator? Your input is much appreciated.
Thanks!
Veena Azmanov
Marzipan has a long shelf life as long as you keep it away from things that cause mold like cornstarch.
lina dsouza
Thanks for the recipe
Veena
Awesome recipe...I'm not sure how to send u a pic of my final product...thanks Veena
Muhammad Abdulrehman
Asalamo alakum
U slove our marzipan problems thanks
Jyoti Meinrad
Thank you so much for such easy and fantastic way of making marzipan. Can I make small easter eggs of it.
Stay blessed:-)
Veena Azmanov
Yes!!
smita joshi
Hi Veena, Love your page, your patience and the way you explain things. Me an artist and touching 60s
always read your blog, .suddenly looking at your blog want to make all those beautiful cakes. Thank you so much you have given me something to look forward to. Will keep you informed about my work. Will positively try this fondant as it is vegeterian and in India we make a sweet very similar to it. Can I cover a cake with this fondant. Yes you rock dear.
Love Smita
Veena Azmanov
Thank you so much Smita. Thank you.
Bolacha Maluca
Hello Venna. Always learning from you. One question about your marzipan, can I use almond flour and just mix it with the sugar and all the other ingredients? Thank you.!
Raffy Raf
thanks for sharing
Deepthi
thanks a lot Veena for the recipe. I was looking out for a good marzipan recipe from long. One question, can i colour marzipan and use it to make figures.
Sucre Spice All Things Nice
Actually I was following another recipe which I obviously didnt come out well and I saw yours after the disaster struck!!!
Almond powder is fine though it has released quite a bit of its oil and while rolling its disintegrating.Though by kneading its a bit better but still unable to roll!!
Fyi im making 2kilos so cant think of making another batch!!!
Please help!!
ritu
Hi Veena
I made marzipan with almonds,sugar,icing sugar and a small part of corn syrup.Its not binding.Can you please please help???
Veena Azmanov
Hi Ritu. The recipe says Almonds, icing sugar and sugar syrup. Why do you have sugar as well? Did you grind the Almonds fine? If it's all in powder form then there should be no reason for it; not to bind? Are you measurements right?
If it's dry just add a few spoons of sugar syrup. It will definitely bind.
Make sure you knead well before adding more.. If you do not knead it
keegan hanif
hay i liked ur way of making it will try it out
Anonymous
is it ok to use corn syrup insted of suger syrup???
Veena Azmanov
I think Corn Syrup will make it sticky and difficult to work with. But I'm not sure...! Never tired.
I know my mom use to use egg whites long time ago..
I think it might just work because corn syrup and egg whites are both sticky substances..
Try.. and let us know.
Anonymous
Nice recipe.How do you make 1/4 cup sugar syrup???
Veena Azmanov
I usually add one part sugar to 2 parts water - boil for 3 to 4 minutes add 2 drops of lemon and let it cool. I always have spare sugar syrup for my cakes.
shalu
Excellent recipe.I have cleared all my doubts regarding marzipan.Thank you so much for this fabulous tutorial.I will definitely try the marzipan squares for a party.Thanks for the great recipe!!! Because of you, my family thinks I'm wonderful!!!!!
Veena Azmanov
Thanks Shalu, I appreciate all your comments. Especially the ones that make me fell on the top of the worlds.
Thanks darling.
Glad you enjoying my blog.
Veena
Janice
Hi Veena,
would i be able to make the same with cashewnuts instead of almonds?
Janice
Veena Azmanov
Hi janice. I do it all the time. To my family Marzipan is always made with Cashew nuts. They don't like Almonds so.. GO ahead, give it a try. You can also try half cashew nuts and half almonds
Thanks
Veena