I started making my own homemade marzipan some years ago when I realised how easy it was to make but more importantly, how much nicer it is than the bought stuff, in my very humble opinion. I hope you’ll find the same.
Step by step instructions on how to make marzipan
Mix the ingredients
Put all the ingredients into a food processor and whiz.
Knead
Knead the marzipan to a smooth ‘dough’
Use or store
Use immediately or wrap in cling film and store in the fridge for up to 2 weeks.
Notes
Can you freeze marzipan?
Yes. Wrap it tightly in clingfilm then put it into a freezer bag, label it and freeze. When you are ready to use it, defrost fully and use as normal.
How long does homemade marzipan keep?
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.
Can you make marzipan with nuts other than almonds?
Yes you can although some nuts have a higher oil content than almonds e.g. walnuts, so the end paste might be more oily or greasy than a paste made with just almonds. Substitute the grounds almonds for any other ground nut in equal quantity.
How to make marzipan
Ingredients
- 250 g icing sugar
- 250 g caster sugar
- 500 g ground almonds
- 15 g sherry or rum
- 1/2 tsp almond extract
- 15 g lemon juice
- 100 g eggs beaten
Instructions
- Put all the dry ingredients into a food processor and whiz to combine.
- Add the sherry or rum, almond extract and lemon juice and whiz briefly again.
- Add the eggs and whiz until the mixture comes together. It will be quite soft but it shouldn’t be runny.
- Turn the marzipan out onto the work surface dust liberally with icing sugar and knead briefly into a smooth ball.
- It can be used immediately or wrap tightly in cling film and store in the fridge for up to 2 weeks or it can be frozen.
Is there any worry about using raw eggs and salmonella?
Thank you for your question. I understand your concerns. In the UK our eggs are safe but if you are worried about it you can always use pasteurised liquid egg.