Ingredients for Almond Paste Or Marzipan
- 4 cups finely ground almonds
- 1 cup granulated sugar
- 1/2 cup powdered sugar
- 2 large eggs
- 2 large egg yolks
- 1 tablespoon brandy (optional)
- 1 teaspoon almond extract
- 1 tablespoon lemon juice
- Food Coloring
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How to Make Almond Paste Or Marzipan
- Sift 1 cup of granulated sugar and ½ cup of powdered sugar into a large heatproof bowl.
- Whisk in 2 large eggs and 2 large egg yolks until light and frothy.
- Place the bowl over a pan of simmering water (make sure the bottom of the bowl doesn't touch the water). Whisk constantly until the mixture thickens and becomes fluffy (about 8-10 minutes).
- Remove from heat and place the bowl in a larger bowl filled with ice water. Whisk occasionally until the mixture cools completely.
- Whisk in 1 teaspoon of almond extract, 1 tablespoon of brandy (optional), and 1 tablespoon of lemon juice.
- Continue whisking until the mixture is completely cool and smooth.
- Gradually stir in 4 cups of finely ground almonds, kneading with your hands until a firm, smooth paste forms.
- Use your marzipan immediately or store it airtight in the refrigerator for up to 2 weeks.
- **To cover a cake:** Roll out the marzipan into a large circle slightly larger than your cake. Drape over the cake and gently press into place, smoothing out any creases.
- Leave the covered cake to set for at least 2 days before icing or decorating.
- Ice the cake as desired.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
3810g
Fat
118g
Carbs
344g