Standard Marzipan Recipe

Marzipan is a candy that seems to be more popular in Europe than in the United States. In the U.S., it tends to be relegated to the top shelf in the baking aisle as a niche ingredient, but overseas it plays a starring role in lots of festive dishes, like the traditional German Christmas stollen. Plus there are marzipan pigs, a cute holiday tradition in Germany and Scandinavia meant to bring good luck in the coming year. As recipe developer Catherine Brookes describes marzipan, this candy is "sweet, nutty, and moist" and makes "the perfect addition to a cake" as well as something that can be "enjoyed in bite-size pieces dipped in chocolate." Or without the chocolate, for that matter, as in the case of the aforementioned pigs.

Brookes uses one out-of-the-ordinary ingredient in her marzipan, that being egg yolks. Many marzipan recipes call for egg whites instead, making a candy that is off-white in color, but this version has a yellowish hue. The yolks, Brookes explains, act as a binder that helps "the other marzipan ingredients to stick together and hold [the candy's] shape once combined." While she does say that "the sugar content of marzipan is so high, [that] this prevents bacteria from forming" in the raw egg dough, she advises that anyone concerned about consuming raw eggs look for pasteurized ones to add an extra measure of safety.

Assemble the ingredients for marzipan

You will only need three items to make your own marzipan: almond meal, powdered sugar, and egg yolks.

Combine the marzipan ingredients

Mix the almond meal with the sugar, then stir in the egg yolks. Much as you may love your whisk, you won't be using it at this point as the dough is just too thick. In fact, if you have a stand mixer, Brookes recommends using it with the dough hook attachment. If the marzipan is too dry and crumbly, you may need to add a little cold water, just a teaspoon at a time. You want it to have a cookie dough-like consistency when you're done mixing.

If you would like the final product to have some color to it, Brookes says, "You could add a few drops of food coloring with the egg yolks."

Chill the marzipan

Roll the marzipan up into a ball and cover it with plastic wrap. Put the big ball of plastic wrapped candy in the refrigerator and chill it for at least 2 hours before you try to work with it.

Shape the marzipan as desired

Once the marzipan is chilled, you can roll it into a log for slicing or roll it out flat for use in baking. As Brookes tells us, "Marzipan can be used in or on cakes," and if you're a fan of the "Great British Baking Show" you'll often see it employed as a much tastier alternative to fondant. You can also use marzipan as a topper or filling for cookies or other pastries, or you could slice it, roll it, or sculpt it into candies such as marzipan fruits. You could also dip your marzipan into melted chocolate.

Standard Marzipan Recipe
4.9 from 12 ratings
Your holiday treats simply won't be the same without this standard marzipan!
Prep Time
10
minutes
Cook Time
0
minutes
Servings
16
Servings
sliced log of marzipan
Total time: 10 minutes
Ingredients
  • 2 cups almond meal
  • 2 cups powdered sugar
  • 2 large egg yolks
Directions
  1. Add the almond meal and powdered sugar to the bowl of an electric stand mixer and whisk well to combine.
  2. Add the egg yolks and mix on a slow speed using the dough hook attachment until the mixture is just starting to come together into a dough-like texture. If the mixture seems too dry, add a little cold water, 1 teaspoon at a time.
  3. Using your hands, squash and shape the dough into a ball. Wrap in cling film and place in the fridge to chill for at least 2 hours.
  4. Shape, roll out, or use your marzipan as desired.
Nutrition
Calories per Serving 147
Total Fat 7.6 g
Saturated Fat 0.7 g
Trans Fat 0.0 g
Cholesterol 23.1 mg
Total Carbohydrates 17.7 g
Dietary Fiber 1.4 g
Total Sugars 15.2 g
Sodium 1.6 mg
Protein 3.5 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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