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Marzipan II

Marzipan II

"A simple recipe to add that special touch. Marzipan can be rolled out and used to cover a cake, or to make decorations."
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Ingredients

servings 155 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 155 kcal
  • 8%
  • Fat:
  • 4 g
  • 6%
  • Carbs:
  • 29.2g
  • 9%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 8 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large bowl, knead almond paste to soften. Mix in egg whites. Knead in confectioners' sugar 1 cup at a time. Add vanilla. Knead until marzipan feels like heavy pie dough.
  2. Wrap tightly in plastic, and store in refrigerator in a sealed container. To use after storage, let stand at room temperature until soft, then knead briefly.

Footnotes

  • Notes
  • A few drops of food coloring may be kneaded into portions of marzipan until the desired shade is achieved.
  • If marzipan stiffens up, just knead in a little water, egg white or corn syrup.

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Reviews

Read all reviews 6
  1. 7 Ratings

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Most helpful positive review

I inadvertently used almond meal instead of 'paste' and the recipe turned out perfectly. I added maybe a quarter cup extra of powdered sugar to get it to the kneadable point.

Most helpful critical review

Tried this and it never set. I added more powdered sugar to try and get it the correct consistency to no avail. I kneaded this stuff for over 1/2 hour...I don't know enough about marzipan to k...

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Least positive
Newest

Tried this and it never set. I added more powdered sugar to try and get it the correct consistency to no avail. I kneaded this stuff for over 1/2 hour...I don't know enough about marzipan to k...

I inadvertently used almond meal instead of 'paste' and the recipe turned out perfectly. I added maybe a quarter cup extra of powdered sugar to get it to the kneadable point.

Tried this recipe yesterday. It turned out like a semi-liquid paste rather than a dough. ANy idea why it could have gone wrong?

Hey there, I as well, (without reading these reviews) tried this out. It was my first marzipan recipe I ever tried, so it was a disappointment to find out it did not work.. but, there is a goo...

I was going to try this recipe, but almond paste is too soft, and once mixed with egg whites, it's just a mess. Most of the other recipes I've found call for finely ground blanched almonds--pro...

I'm not sure what the others did or didn't do when making this recipe. It turned out exactly like it was suppose to for me, and I followed the recipe to a tee. The only thing I did was convert...

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