Easy Keto Marzipan Recipe (Homemade Marzipan) (2024)

FAQs

How long does homemade marzipan last? ›

It will keep in the fridge for up to 6 weeks. If using it to cover a cake, the marzipan must be allowed to fully dry on the cake for 2-3 days before applying the sugarpaste. Dry marzipan kept it in a cool dry place should be fine for 2-3 months.

The two products are different enough that, just like those near-doppelgängers cucumbers and zucchini, you shouldn't be swapping them willy-nilly. You can, however, MacGyver marzipan from almond paste by mixing it with additional sugar in the form of powered sugar, simple syrup, and/or corn syrup.

Almond paste has twice the amount of almonds in it compared to marzipan, making it coarser in texture and less sweet than its counterpart. Their consistency also differs as marzipan is smooth and pliable, almost clay-like, while almond paste is somewhat gritty and spreadable, almost like a cookie dough.

If the dough is too dry and doesn't hold together, add a tiny bit more water (or syrup). Make sure to add just a little until a thick dough is formed. If it's too sticky and wet, add more almond flour.

If the marzipan has turned hard, overly dry and brittle, or shows any signs of mold, it's definitely time to throw it away.

As long as it is kept cool or refrigerated, marzipan has a long life, months at least. At warm or room temperature the almond content will slowly oxidise and develop off flavours.

Marzipan comes from nuts—it's traditionally made with ground almonds. In order to maintain quality standards, many countries regulate the percentage of almonds a recipe must have for it to be legally called "marzipan." This discourages the use of apricot kernels as a cheap substitute for almonds.

Frangipane is a variation of soft, spreadable custard that bakers commonly use as a filling in tarts, galettes, and puff pastries. Marzipan is a sweet almond paste used as a candy or fondant, adding texture to traditional cakes, like German stollen, or rolled out and used like fondant.

If this is the case a good substitute for marzipan is a thin layer of sugarpaste and then cover as normal. Let the first covering dry before applying the second cover. You could also use half chocolate modelling paste and half sugarpaste kneaded together.

The World's Finest Marzipan

Lubeca has been producing marzipan since 1904. The company continues to use traditional methods of production and is recognized by bakers, pastry chefs and chocolatiers as one of the leading producers of high quality almond paste marzipan.

What is marzipan called in America? ›

Also called almond candy dough, marzipan is an agreeable, multi-purpose combo of the first two, with a subtle almond flavor and unmatched malleability. Be sure to try these marzipan cake recipes.

Soft marzipan is used as a filling in a variety of pastries and candies, while marzipan of firmer consistency is traditionally modeled into fanciful shapes, such as miniature fruits, vegetables, and sea creatures, and coloured realistically.

Always cover a fruitcake with marzipan before covering it with fondant or royal icing to keep moisture in the cake and stop oils from seeping into the outside covering and causing discolouration. If you are covering a fruitcake with marzipan, use boiled, sieved apricot jam to stick it to the cake not buttercream.

Marzipan will be most of the time coated in chocolate and you will, therefore, have a less pronounced taste of almonds.

Brush a little (cooled) boiled water over the marzipan and also the exposed board. (If you don't want to ice the board, then obviously don't wet it!) This is to make the sugarpaste stick. Lift and drape the sugarpaste over the cake, following the same process as the marzipan.

However, given that marzipan is loaded with sugar and has such a low moisture content, this renders even homemade marzipan shelf stable. That said, although it technically won't go bad unless it's exposed to moisture, that doesn't mean that it won't start to dry out with the passage of time.

KEEP THE AIR OUT

Marzipan will start to harden when it is exposed to the air, so keep any unused marzipan tightly wrapped in plastic food bags. It does not need to be kept in the fridge, but do note the Best Before date if you remove it from the original packaging.

INGREDIENTS: Sugar, almonds (30%), honey, flavouring: vanillin, food coloring. SHELF-LIFE: It is kept intact for 12 months from the date of production if kept in a cool and dry place, away from sources of heat.

Normally shop bought marzipan has a reasonably long shelf life and doesn't need freezing. Wrap it up well in clingfilm and a freezer bag, store it in a cool pantry or cupboard. Equally you can freeze it as long as it is wrapped up very well. Defrost it in the wrappping and knead it until pliable.