Image is for illustrative purposes only.
This is a simple homemade marzipan made with just three things: almond meal, caster sugar and a little egg white to bind them. It is softer and more workable than the firm block marzipan sold for modelling, which is exactly what you want in a filling — it stays moist, spreads or pipes without cracking, and bakes beautifully.
Use it rolled thin between cake layers, spread inside stollen and sweet yeast breads, piped into tarts and pastries, or spooned into shortcrust cases before baking. The flavour is straightforwardly nutty and sweet, and because there is no cooked sugar syrup involved it takes only a few minutes to make.
Ingredients
The weights in the recipe table below will yield the following 'weight per unit' and 'number of units'. If you would like to change the recipe to cater to a different 'weight per unit' and/or 'number of units',
you can use the Recipe Calculator Tool below the ingredients table.
Note: The Recipe Calculator Tool is available to subscribers.
Weight Per Unit: 1275
Number of Units: 1
Unit Size: batch of marzipan filling, about 1.3 kg
|
|
|
WEIGHT
(grams)
|
ALTERNATIVE METRIC
|
INGREDIENT
|
IMAGE
|
CONDITION
|
|
A
|
600 |
21.1 ounces
|
Almond Meal
Almond meal, almond flour or ground almond is made from ground sweet almonds. Almond flour is usually made with blanched almonds (no skin), whereas almond meal can be made both with whole or blanched almonds. The consistency is more like corn meal than wheat flour.
It is used in pastry and confectionery – in the manufacture of almond macarons and other sweet pastries, in cake and pie filling, such as Sachertorte and is one of the two main ingredients of marzipan and almond paste. In France, almond meal is an important ingredient in frangipane, the filling of traditional galette des Rois cake.
Almond meal has recently become important in baking items for those on low carbohydrate diets. It adds moistness and a rich nutty taste to baked goods. Items baked with almond meal tend to be calorie-dense.
|
|
|
|
B
|
600 |
21.1 ounces
|
Sugar
Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are carbohydrates, composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose and galactose. The table or granulated sugar most customarily used as food is sucrose, a disaccharide. (In the body, sucrose hydrolyses into fructose and glucose.) Other disaccharides include maltose and lactose. Longer chains of sugars are called oligosaccharides. Chemically-different substances may also have a sweet taste, but are not classified as sugars. Some are used as lower-calorie food substitutes for sugar described as artificial sweeteners.
|
|
|
|
C
|
75 |
2.5 Egg Whites
|
Egg White
Egg white is the common name for the clear liquid (also called the albumen or the glair/glaire) contained within an egg. In chickens it is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg. It forms around fertilized or unfertilized egg yolks. The primary natural purpose of egg white is to protect the yolk and provide additional nutrition for the growth of the embryo (when fertilized). Egg white consists primarily of about 90% water into which is dissolved 10% proteins (including albumins, mucoproteins, and globulins). Unlike the yolk, which is high in lipids (fats), egg white contains almost no fat, and carbohydrate content is less than 1%. Egg whites contain just over 50% of the protein in the egg. Egg white has many uses in food (e.g. mousse) and also many other uses (e.g. in the preparation of vaccines such as those for influenza).
|
|
room temperature |
|
|
1275
|
|
|
|
|
Recipe Calculator Tool
Using this tool, you can alter this recipe for your own requirements. Use the two fields below to generate new weights for the ingredients above.
STEP 1. Enter your Custom Weight Per Unit
The 'Custom Weight Per Unit' is already loaded with the weight per unit for this recipe but can be changed if required. If all you wish to do is change the number of units (or servings), just leave the current weight per unit.
STEP 2. Enter your Custom Number of Units
This is the number of units (or servings) you want this recipe to yield.
STEP 3. Click Calculate
The new weights for your adjusted recipe will be displayed in the table above.
Method
|
STEP
|
ACTION
|
DETAIL
|
CONDITION
|
|
1 |
Prepare |
Sift B (caster sugar) if it is at all lumpy and have A (almond meal) weighed and ready. |
No lumps in the sugar |
|
2 |
Mix |
Combine A and B (almond meal and caster sugar) in a bowl and stir them together well. |
Evenly blended, sandy texture |
|
3 |
Bind |
Add C (egg white) a little at a time, working it in with a spatula or the paddle of a mixer on low speed. |
Mixture comes together into a soft paste |
|
4 |
Knead |
Turn out onto a clean bench lightly dusted with icing sugar and knead briefly by hand until smooth. |
Smooth and pliable, not sticky; add a few drops more egg white only if it will not hold together |
|
5 |
Rest |
Wrap tightly in plastic film and rest for at least 30 minutes before using. |
Firm enough to roll or pipe |
Important Notes
This batch makes about 1.3 kg of marzipan filling. Wrapped tightly in plastic film it keeps for up to two weeks in the refrigerator; bring it back to room temperature and knead it soft before use. If it firms up too much, work in a few drops of egg white; if it is too soft to roll, knead in a little extra almond meal and caster sugar in equal parts. Because it contains raw egg white, use this filling in items that will be baked, or keep it refrigerated and eat it within a few days. Dust the bench with icing sugar rather than flour when rolling it out.
Tools & Arrangements
Mixing bowl, spatula or stand mixer with paddle attachment, sieve, digital scales, rolling pin, plastic film
