In this recipe I will show you how to make homemade marzipan so that you can use it in your pastry creations or just eat it alone!
Almond paste is the base ingredient of marzipan and is made with ground almonds, sugar (maximum 35%) and ingredients that provide humidity (up to 17%). So Marzipan is made with almond paste, to which additional sugar (maximum 50%), flavorings and other ingredients (e.g. rum, spices, pistachios, etc.) are added. Marzipan can only be called Marzipan if the ratio of almond paste to added sugar is les or equal to 50:50. In Germany, the less sugar is added to marzipan, the better the quality is. The so-called Edelmarzipan has a maximum addition of 30% sugar. It consists of 70% almond paste and a maximum of 30% additional sugar. The ratio of almond paste to sugar is 70:30 in this case. Lübecker Marzipan can only be called like this if it has a ratio of almond paste to sugar of 70:30. Lübecker Edelmarzipan must have a ratio of 90:10.
Part of the sugar (10%) in this recipe is replaced by invert sugar, which keeps the marzipan humidity in the paste for a longer time and assures that it does not dry out quickly. Almond essence and rose water are used as flavorings in this recipe.
For 14.10 oz of almonds I need 35% of white sugar: 14.10 x 0,35= 4.93 oz of white sugar.
Part of the sugar (10%) in this recipe is replaced by invert sugar, which makes the paste stay humid for a longer time and prevents the marzipan from drying out quickly.
Knowing that invert sugar sweetens 30% more than white sugar, we can say that 4.58 oz (130 Grams) of white sugar are equivalent to about 3.52 oz (100 Grams) of invert sugar.
4.58 oz of white sugar are equivalent to ------ 3.52 oz of invert sugar.
1 oz of white sugar is equivalent to ------- 3.52/4.58 = 0.77 oz of invert sugar.
3.52 oz of white sugar are equivalent to ------- 0.77*3.52 = 2.71 oz of invert sugar
0.49 oz of white sugar is equivalent to ------- 2.71/3.52*0.49 = 0.40 oz of invert sugar
In this recipe I will not add any additional sugar to the resulting almond paste. The resulting marzipan is of the highest quality (it is made of pure almond paste) and is only flavored with almond essence and rose water. Another flavoring that is widely used in marzipan is orange water.
To make the homemade marzipan first put the almond flour in the bowl of the mixer. Then sift the powdered sugar into the bowl. After that, add the rose water and a few drops of bitter almond oil and mix the ingredients with the flat beater of the mixer. Finally, add the inverted sugar and continue mixing. If the mix is too dry, add some water to allow the paste to form. Form the marzipan on the worktop into a cylinder and wrap it in a cling film. Store it in the refrigerator. This recipe yiels about 1 lb. and 4.45 oz of marzipan.
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Amazon shopping links of some of the kitchen utensil used in this recipe:
- KitchenAid Mixer
- Glass bowls
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Ingredients
Directions
Almond paste is the base ingredient of marzipan and is made with ground almonds, sugar (maximum 35%) and ingredients that provide humidity (up to 17%). So Marzipan is made with almond paste, to which additional sugar (maximum 50%), flavorings and other ingredients (e.g. rum, spices, pistachios, etc.) are added. Marzipan can only be called Marzipan if the ratio of almond paste to added sugar is les or equal to 50:50. In Germany, the less sugar is added to marzipan, the better the quality is. The so-called Edelmarzipan has a maximum addition of 30% sugar. It consists of 70% almond paste and a maximum of 30% additional sugar. The ratio of almond paste to sugar is 70:30 in this case. Lübecker Marzipan can only be called like this if it has a ratio of almond paste to sugar of 70:30. Lübecker Edelmarzipan must have a ratio of 90:10.
Part of the sugar (10%) in this recipe is replaced by invert sugar, which keeps the marzipan humidity in the paste for a longer time and assures that it does not dry out quickly. Almond essence and rose water are used as flavorings in this recipe.
For 14.10 oz of almonds I need 35% of white sugar: 14.10 x 0,35= 4.93 oz of white sugar.
Part of the sugar (10%) in this recipe is replaced by invert sugar, which makes the paste stay humid for a longer time and prevents the marzipan from drying out quickly.
Knowing that invert sugar sweetens 30% more than white sugar, we can say that 4.58 oz (130 Grams) of white sugar are equivalent to about 3.52 oz (100 Grams) of invert sugar.
4.58 oz of white sugar are equivalent to ------ 3.52 oz of invert sugar.
1 oz of white sugar is equivalent to ------- 3.52/4.58 = 0.77 oz of invert sugar.
3.52 oz of white sugar are equivalent to ------- 0.77*3.52 = 2.71 oz of invert sugar
0.49 oz of white sugar is equivalent to ------- 2.71/3.52*0.49 = 0.40 oz of invert sugar
In this recipe I will not add any additional sugar to the resulting almond paste. The resulting marzipan is of the highest quality (it is made of pure almond paste) and is only flavored with almond essence and rose water. Another flavoring that is widely used in marzipan is orange water.
To make the homemade marzipan first put the almond flour in the bowl of the mixer. Then sift the powdered sugar into the bowl. After that, add the rose water and a few drops of bitter almond oil and mix the ingredients with the flat beater of the mixer. Finally, add the inverted sugar and continue mixing. If the mix is too dry, add some water to allow the paste to form. Form the marzipan on the worktop into a cylinder and wrap it in a cling film. Store it in the refrigerator. This recipe yiels about 1 lb. and 4.45 oz of marzipan.
Watch the recipe video on Youtube:
By loading the video, you agree to YouTube's privacy policy.
Learn more
Amazon shopping links of some of the kitchen utensil used in this recipe:
- KitchenAid Mixer
- Glass bowls
Image gallery: