Homemade Marzipan Recipe in 5 Minutes – Eggless, Vegan, and GF
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. Try making traditional treats like marzipan fruits or chocolate truffles for Christmas and marzipan Easter eggs for Easter.
Homemade Marzipan Recipe – Marzipan Easter Eggs
Have you Tried Marzipan or Almond Paste? It’s so Delicious!
You going to laugh but I didn’t know you could actually buy Marzipan or almond paste. I grew up with marzipan always being homemade. My mom made in buckets. She made small cute fruits with it and sell them as marzipan sweets during Christmas. I remember she’d have to pay for extra help during Christmas time just so she could complete her orders in time.
Also, do you know that Marzipan and almond paste though they have exactly the same ingredients are not really the same? If you read my Marzipan 101 – I’ve given you a lot of information on what is Marzipan, how is it different from almond paste, the many uses etc. So check that out here
The cooked version of Marzipan is a bit more time consuming than this but obviously very delicious too. This is a quick, easy and no fail method.
Homemade Marzipan Recipe Eggless
Custom Decorated Cake
I used this batch of Marzipan to decorate this cake. Yes, you can use your homemade marzipan to decorate your cakes provided you grind the almonds/almond meal really FINE!! So it makes for a smooth paste.
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Homemade Marzipan Recipe Eggless
Covering a Cake with Marzipan
I’m sorry, about the quality of the image below. I forgot to take a picture with my camera, so I took a screenshot from the video. As you can see I used this recipe below to cover my homemade fruitcake recipe. Marzipan cakes are usually covered with royal icing or rolled fondant. I have covered this cake with my homemade fondant recipe from scratch but you can use any or my five homemade fondant recipes on this blog.
Video – Homemade Marzipan Recipe
Homemade Almond Meal aka Nut Meal
Almond meal or nut meals are very easily available these days and save us the time and extra effort of making them at home. Having said that almond meal or nut meal can be very easily made at home in less than 5 minutes provided you have a food processor or mixer. You can see the step by step here in my post homemade almond meal aka nut meal.
Marzipan Easter Eggs, Marzipan Eggs, Chocolate Marzipan Eggs, Chocolate Coated Marzipan Easter Eggs
Let’s talk ingredient and substitutes (Save/Pin)
- Almonds/Nuts – Marzipan is traditionally made with almonds but you can actually 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 make pecan marzipan because my husband likes pecans. So you see – use whatever nuts you like – I won’t tell anyone. - Powder 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 powder sugar at home just make sure you add some anti-caking agent to the mix as well.
- Extract – I love using rose extract in my marzipan but traditionally almond extract is very commonly used. Vanilla works great too.
- Liquid – Traditionally beaten egg whites use to be used. The purpose of the liquid is mainly to combine the dry ingredients so sugar syrup or water works just as well. I prefer water to prevent making the marzipan too sweet.
Homemade Marzipan Recipe Eggless
Recipe – Homemade Marzipan Recipe (Save/Pin)
Tools
Ingredients
- Almond meal – 200 grams (2 cups) (or try other nuts like cashews, pecans, macadamia or hazelnuts)
- Powdered sugar – 200 grams (7 oz )
- Water or sugar syrup – 60 ml (1/4 cup)
- Extract – 1 tsp (almond/vanilla or rose)
Method
- In a food processor – add almond meal (or other ground nuts such as pecans) and powder sugar.
- Blitz for a minute until more fine and smooth in texture. (see tips)
- Transfer mixture to a bowl.
- Add the extract and 4 tbsp of water or sugar syrup.
- Mix well until all the dry mix is moistened with the liquid.
- Test 1 – squish some mixture in your hand and see if you can make a ball.
- If not, add 1 more tablespoon water – 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.
- Marzipan must be kept wrapped at all times to prevent drying out.
Tips (read more tips and uses of marzipan in my post Marzipan 101)
- Why do you pulse the almonds meal and sugar some more – We do this to ensure the almonds are a 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 best used when you are not going to keep the marzipan for a long period of time which usually is the case with me. If you plan to make this for sale or to keep for more than 10 days – I highly recommend using sugar syrup.
- Why test – It is very easy to end up with too much liquid in the marzipan resulting in a goopy mess. So it’s best to be safe and add a tablespoon at a time 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 knead 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. An oily marzipan is very difficult to work with. It’s still delicious but can’t be molded into things easily.
Progress pictures – Homemade Marzipan Recipe (Save/Pin)
Homemade Marzipan Recipe in 5 mins
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You can find a collection of my tutorials and recipes here on Pinterest.
Homemade Marzipan Recipe featuring Marzipan Easter Eggs.
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Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.
Homemade Marzipan Recipe Eggless
Homemade Marzipan Recipe Eggless
Ingredients
- 200 grams Almond meal (or try other nuts like cashews, pecans, macadamia or hazelnuts)
- 200 grams Powdered sugar
- 60 ml Water or sugar syrup
- 1 tsp Vanilla extract or almond or rose
Instructions
- In a food processor - add almond meal and powdered sugar.
- Blitz for a minute until more fine and smooth in texture. (see tips)
- Transfer mixture to a bowl.
- Add the extract and 4 tbsp of water or sugar syrup.
- Mix well until all the dry mix is moistened with the liquid.
- Test 1 - squish some mixture in your hand and see if you can make a ball. If not,
- Add 1 more tablespoon water - 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.
- Marzipan must be kept wrapped at all times to prevent drying out.
Love Marzipan?
Marzipan makes perfect treats any time of the year, especially during festive times. See a few of my marzipan inspired treats here. For example, what can you do with leftover Marzipan? Try these Chocolate Marzipan Squares
A Collection of marzipan inspired recipes. – Homemade Marzipan Recipes
Are you looking for more Christmas Inspired Cake Tutorials or Recipes?
You can find more of my Christmas recipes and tutorials here
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
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.
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.
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.
Made this marzipan recipe at home for the first time – was so easy and so delicious. We really enjoyed it.
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.
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.
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.
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.
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.
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?
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
Nice recipe..will try it out soon..one doubt is.. what is the consistency of sugar syrup we are looking at? Thread consistency?
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
Thank you for your quick reply!
you are very welcome Prathima
Hi Veena this was just what I was looking for. One
Question is when to add the essence
It can be added at any time. For simplicity – Add it at the same time you add the syrup Samantha.
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?
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
Where can I buy readymade marzipan paste online?
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.
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!
Marzipan has a long shelf life as long as you keep it away from things that cause mold like cornstarch.
Thanks for the recipe
Awesome recipe…I’m not sure how to send u a pic of my final product…thanks Veena
Asalamo alakum
U slove our marzipan problems thanks
Thank you so much for such easy and fantastic way of making marzipan. Can I make small easter eggs of it.
Stay blessed:-)
Yes!!
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
Thank you so much Smita. Thank you.
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.!
thanks for sharing
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.
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!!
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???
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
hay i liked ur way of making it will try it out
is it ok to use corn syrup insted of suger syrup???
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.
Nice recipe.How do you make 1/4 cup sugar syrup???
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.
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!!!!!
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
Hi Veena,
would i be able to make the same with cashewnuts instead of almonds?
Janice
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