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homemade marzipan cut into bite sized chunks

How to make Marzipan at home

Learn how to make marzipan at home using simple ingredients. Recipe for Sugar-free and vegan marzipan included! Use this authentic German marzipan recipe for baking and cake decoration.

Course Dessert, Snack
Cuisine germany
Keyword easy marzipan recipe, homemade almond paste, how to make marzipan
Cook Time 5 minutes
chilling 2 hours
Total Time 2 hours 5 minutes
Servings 12
Calories 100 kcal

Ingredients

  • cups almond flour/meal very finely ground, blanched
  • cups sweetener icing sugar - I used Swerve Confectioners sugar to keep things sugarfree
  • 2 tsp pure almond extract
  • 1 tsp rosewater
  • 1 egg white or 3-4 Tbsp corn syrup for the vegan option

Instructions

  1. Put both the almond flour and the sweetener into a food processor and give it a few quick pulses to help break up any lumps.
  2. Add your almond extract, and rosewater if you're using it. Pulse a few times again to get the mixing started
  3. Finally, add your egg white and blitz until it all comes together into a firm mass. If you feel that it is too wet or isn’t forming an almost pasta-like lump in the food processor, add small amounts of both sweetener and almonds in equal amounts until you’re happy with it. It will get a little firmer in the fridge.
  4. For storage, you want no air to contact the marzipan, so no Tupperware or foil-covered bowls. Roll the marzipan into whatever shape you please and wrap the whole thing in saran-wrap. This will keep for two to three weeks in the fridge - a bit longer if you used corn syrup instead of egg white. The important thing is really just keeping it from drying out.

Recipe Notes

  • Whichever brand of rose water you buy, make sure it is food-grade rose water not cosmetic.
  • You also want to use good quality almond extract.
  • If your marzipan is too wet, add more powdered sugar and ground almonds.  But always keep in mind though that it will become firmer after it’s been refrigerated.
  • Homemade marzipan will keep in the refrigerator for several weeks (provided you used very fresh egg white).