You can still use egg whites. Just add sugar to your whites and heat to 175F while whisking. The sugar and gentle heat kills any bacteria in the whites. I got the idea from making Swiss meringue buttercream.
@@josemeyer7464 Sorry, but here are the ingredients of marzipan by Niederegger, pretty much THE German brand: "The raw mixture must contain a minimum of 65% almonds and a maximum of 35% sugar. Extra sugar may be added during further processing, but Niederegger makes a point of not doing so." www.niederegger.de/en/marzipan/hand-craftsmanship/
In Europe it is the other way around. Marzipan usually has high content of almond (60-80%) whereas almond paste typically has around 40-45% almonds. Marzipan is used for confectionery and almond paste for baking. The world of opposites 😄
And for marzipan, you add bitter almond extract. Very easy to make at home. Like now, going to make my own almond paste for my Easter carrot cake 🍰carrot deco...
Yikes. I’m British and love Marzipan. It’s commonly associated with Christmas and used in Britain wrapped around the traditional Christmas cake and inside the traditional Easter cake, called Simnel cake. If I buy it as confectionary then I buy German, usually with dark chocolate or as marzipan fruits. Your US supermarket version is only 28% almonds - that is not marzipan and it sounds incredibly sweet. This is the issue Europeans have with mass-produced American confectionary, it’s insanely high on sugar and sweetness, and too low on natural, expensive ingredients. Marzipan should be 65% almonds, maybe 80% and it contains almond extract or rose water - or orange water or liqueurs or brandy if it’s flavoured.
@@tommoncrieff1154 I would really like to know where in the UK you can buy marzipan with a high almond content? All the main supermarkets only sell the horrible stuff with 25-26% almonds in it. As you say, that is not marzipan, that is just sugar. The best marzipan I have ever come across is from Denmark (Odense Marzipan, or Anthon Berg Marzipan), which is around 63-65% almonds but almost impossible to find in any shops in the UK.
By far the most comprehensive review of the products talked about! I love that you compared all the different receipts and store bought types! So informative :)
@@SugarGeekShow Though unfortunately, in terms of the question of the title, you missed out a bit. Comparing almond paste with one cheap marzipan sample is not really well researched. Cf. www.niederegger.de/en/marzipan/hand-craftsmanship/ "The raw mixture must contain a minimum of 65% almonds and a maximum of 35% sugar. Extra sugar may be added during further processing, but Niederegger makes a point of not doing so."
Thanks for the video and the recipe. A question though, surely adding butter will reduce the shelf life just like egg whites? I make marzipan following an old Danish recipe simply calling for 2 parts of almond flour to 1 part of confectioners sugar mixed thoroughly together and then kneaded with a little bit of water (3-5 tablespoons per pound but just add little by little till required consistency is reached), or some prefer rose water, or a 1:1 sugar syrup, and a fairly small amount of almond essence (I would say half a teaspoon per pound of marzipan to your taste). It literally takes 5 minutes to make and with no egg white, and no butter, it will keep for a very long time. This recipe of course ends up providing roughly 66% almond, which is considered high quality marzipan in Europe, and obviously a fair bit less sweet but still absolutely delicious for confectionary or for baking alike. You can make it by hand, or in a stand mixer, food processor, or even a hand mixer with dough hooks. Also, you can play around with the almond to sugar ratio to suit your taste, and e.g. go for at 50/50 version if you like your marzipan sweeter. Try it!
I was looking for a marzipan recipe bc well ive never used it bc im not much on baking (up til now that is). I ran across her video and thought, oh cool a sugar geek! Lol.. So i subscribed! I had no idea that marzipan was simply almonds 😳
Your video is amazing! I’m so happy I found your video/channel. Thank you! So many people confuse marzipan and almond paste on here.. it’s frustrating lol.
I’m German. We make Marzipan throughout the year. Try DRIED Egg whites. Like when a person makes Royal Frosting for sugar cookies ! Add a bit of Rose Water about a teaspoon !! Thank You for teaching how easy it is to make ! ❤️
I use raw pasteurized egg whites for royal icing, marzipan, and anything else that requires egg white without cooking. Much safer, but a bit expensive.
I once read a German recipe to make it adding also oats and dates. I used also other ingredients to make it more suitable to my taste: 200 g blanched almonds, ground as finely as possible 150 g pitted dates 50 g oat flour juice of 1 mandarine (2-3 Tbsp) some lemon juice 3 tsp rose water or some Italian orange blossom drops. Mix all the ingredients in a food processor. Keep it in the fridge for one night so that the oats can get softer.
I've wondered what the difference was between marzipan and almond paste and had always assumed they were the same. Thanks for the demonstration, Liz! I'd love to use this in an almond croissant.
I cut the recipe down to only make a quarter of it and it’s perfect not as sweet as I wanted it so I added 2-4 tablespoons of powdered sugar and kneaded it in it’s amazing. Thank you
I halved the recipe, but since I’m using almond flour, it was probably more like 10 oz and I still used the 4 oz of butter because it was very sticky. Thanks for sharing!
I'm so glad to be led to this almond paste recipe. This recipe is much healthier and I will make this sooner and I agree with everything you said compared with other almond paste recipes. Many thanks for sharing this recipe with us.
I just bought a 7 pound can of almond paste for 2 bucks so I am looking forward to making some marzipan. I found a recipe that calls for adding food grade rose water and almond extract that I used before when I ground some almonds and made marzipan. I thank you for the video explaining the differences between the two.
If you want finer almond flour, blitz the almond flour and sugar in your food processor, but be sure not to over do so the nut oil doesn't turn it into almond butter. I love the taste of almonds, so I add a little almond extract to the mix. Divine!
QUESTION? I just made Almond Paste for the first time and it tastes delicious but it required the sugar syrup to be cooked to 244 degrees (soft ball) I used a combination of corn syrup and honey. It was not sticky after I combined it with the almonds. Could this cooking step negate the need for butter?
Just discovered your channel and I’m kicking myself for not knowing about you sooner! Informative, entertaining, and hilarious… a great combo! Just subbed!
You can also do two grinds in your almonds if you want it extra fine. Do the second one in a spice grinder or coffee grinder. Make sure it’s circular not oval!
Love the technique. USA measurement is different from many countries. I think your channel will benefit if you put also the weights in grams. Thanks for the video.
Amazing. I just make it and it looks pretty good. I use powder sugar instead of granular sugar. I am preparing for almond horn cookies in a couple of days. Thank you for your tips and guide.
I make almond flour for making cookies, but I don't remove the skins. In making almond paste, should we remove the skins first, then grind those blanched almonds into flour in a food processor? Should I sift the flour to get to a finer texture, or is it acceptable to use the sandier style flour? THUMBS UP!!!
In production for such product is little bit different for long shelf life Like the almond should be heated to a proper degree the sugar sometimes is mixed with dextrose or glucose syrup with little percentage of water to not add more moisture in the final product the glucose will act as a humactent to bind the water activity The heat of the syrup mixture depending on the final desired texture
I use beaten egg (white and yolk) as a binder, but I also add alcohol: two tablespoons of a spirit such as whiskey (Irish or Scotch), brandy or rum, and two tablespoons of fortified wine such as sherry or port as well as a few drops of almond oil and a little vanilla. The alcohol 'cooks' the egg which means that the almond paste can be kept for a lot longer than a few days. It also gives the almond paste a wonderfully rich flavour.
Thanks so much for the video I'm watching you from india ...my query is how do i get a liquid consistency to coat a cake or better still do you have a recipe for almond icing for a Christmas cake...cheers
Scandinavians make marzipan from peeled and grounded almonds, egg whites (no nasty bacteria here), flour sugar and a little tragachant (optional). Some like to add one drop of bitter almond extract. If the almond dough is heated and cooled it can be used for kransekake (wreath cake). The process makes it crispy on the outside and a little chewy on the inside.
Marzipan is used like icing sugar or fondants. Almond paste is cooked, like a cake.. Hence sugar content in marzipan. Flour content in paste is for making cakes. We use both in England. See battenburge cake for marzipan to see how to use.
I bought a bar from the candy section from my local supermarket. On the package it says "marzipan". But then on bottom in small letters it says "almond paste". ??? I'm confused. Is it paste for baking? Or ready-to-eat marzipan candy?
I see many recipes, especially swiss princess cake, that say to use marzipan for the covering. It looks more like fondant to me because Marzipan doesn't seem to have any stretch. Are some people calling fondant... marzipan?
On the great British Baking Show, marzipan was used for the sweedish princess cake, but I made one using fondant. Only to discover I hate fondant and won't be using it again. Tasted great but the texture was like chewing gum sort of. Yuck!
Thanks for the instruction! I think adding organic almond extract, real vanilla, and gelatin instead of egg whites would work, too. Gelatin is like collagen, and is good for hair and nails. Turbinado sugar might add a little more flavor. You can buy whole almonds, soak them overnight, rinse them off, pop them out of the peels, dry them off and then grind them. Soaking gets rid of some of the anti-nutrients.
I'm glad that found your video. I recently bought 4 boxes of almond paste online and made petit fours. Unfortunately, the almond paste had a bitter chemical taste even though it says it is all natural ingredients. (perhaps an almond extract?) In any case, it made the petit fours taste bad (and it's hard to make a bad tasting petit four. At least this way I can make my own and perhaps freeze what I don't use. Thanks so much for your lovely videos!!
what can you make when you need marzipan but the family has a nut allergy? some told me that we could use cornflour -but I'm asking you because you may have tried something different.
Sharon Dawkins yes! I have a Buche de Noel video. ua-cam.com/video/tKwy_xcih_g/v-deo.html Or I’ve got lots of cookie recipes and a Bundt cake recipe on my blog, sugargeekshow.com.
Please don't put fondant over marzipan. It's kinda a waste. I don't like the taste of fondant, because it's basically just sugar. Almond paste tastes better.
Sagisli, I was looking for someone to mention the bitter almond which, for me, is the taste of marzipan. You’re getting it through the amaretto. My children never liked it so I started making my own and adding vanilla or a drop of lemon or orange oil depending what I use it for. I also add powdered white food colouring so it looks white like fondant and colours prettily to make roses or whatever you would make with fondant. It’s not as smooth so the flowers are a little rougher but I’ll sacrifice the smoothness to be eating almonds ant pure sugar fondant.
I’m so happy to have run across this show I’ve been buying almond paste from Amazon , so now I will make my own for the Bear Claws that are so delicious with morning coffee. Thank you so much!
Nati K. Yes I know, but many people don’t like the taste of rose water. I do go over that in the blog post. The difference between almond past and marzipan is the amount of sugar added
I’ve been struggling to find an easy but cute cake idea for my grandson’s first birthday. I am leaning towards a cake constructed primarily with RKTs and adding cake components. I’ve seen your tutorials and learned I can cover with a couple coats of BC before final coating (planning on mm fondant), which was my plan until I saw this. Now I want to coat it in almond paste. *IN YOUR PROFESSIONAL OPINION* Do you think using almond paste would be a nice flavor combo and tone down the sweetness of the RKTs and fondant? Thanks! P.S.: I’m in your neighborhood! My sister is working in Oregon, so I am down visiting her for the week 😊 I love this state ❤️
Almond paste is not as sweet as fondant so it's definitely a great alternative. I would actually make marzipan and cover with that as it's easier to handle. sugargeekshow.com/news/marzipan-recipe/
Sugar Geek Show Looks very easy and somewhat redeemable using honey instead of corn syrup. SOME QUESTIONS: - the info states this yields 14 ounces; how much marzipan does this recipe make with regard to covering a cake a la fondant style? (Sorry if this was in a video and I missed it, I only read the blog) - since it tears easier than fondant, should marzipan always be rolled out thicker than fondant would typically be rolled? (Common sense says yes, but I’ve been surprised before - I merely wish to go into this endeavor as informed as possible!) - should it come to room temperature before attempting to roll out or best to start rolling it out fairly chilled? As always, much appreciated!!!
In Europe (Norway) marsipan are made of 50% almons and 50% powder sugar + eggwhite we eat a lot in christmas and easter time. Also on top of our cream kake ( Hvit dame) almond paste in danish pastry😂
@@SugarGeekShow Okay :) In my country it's customary for brides to use black cake which is made up of fruit preserves and alcohol for their wedding cakes. So to seal in the moisture and sometimes oozing of the alcohol through the cake, cake decorators would cover the cake with Almond Paste and then icing or fondant for the finish. Since store-bought AP is ridiculously expensive, given the quantity to be used to cover a 4-tiered cake, I was wondering if your recipe can work instead.
@@AmeliaBaljit Yes, but it is better to buy almonds, without the skin or take the skins off and grind into a paste add confectioners sugar and the butter at the end. Put into fridge for a couple of days then roll out and cover cake before icing. I do it with black cake at Christmas.
@@roxanbissember7295 oh I’m so glad I came across your comment. I am looking to make Christmas cake covered with marzipan. Can you tell me the recipe? Quantity of the ingredients? Thanks so much!
This recipe didn't work well for me. I used honey. I checked the measurements and converted to cups. My food processor also nearly died. I think it ruined my blade attachment. I'm not sure what I did wrong. I used whole almonds. Going to go buy almond flour now to attempt to fix it. I used pure honey from a local beekeeper. I also added a stick of butter because it was soooo sticky. Never made a firm ball. Hopefully it will come out well with added flour. I also ended up using my Vitamix as that was the only tool that would remotely work. Perhaps I should have made a fine flour to begin with. It was still a tad bit course. I'm making Stollen Sweetbread and I need a firmer log of paste. Wish me luck!
Leaving out eggs for extended shelf life and then working butter in? That doesn't make sense. It's only sticky because its warm. Get your hands wet, wrap your almond paste in plastic and cool. After cooling it will not stick on your fingers and you can work it easily. And you extend the shelf life dramatically :-D But the recipe itself is great
Industrial marzipan may have less than 50% almonds but that's just a way to produce cheap marzipan. In Europe, traditional marzipan should have more almonds than sugar.
You can still use egg whites. Just add sugar to your whites and heat to 175F while whisking. The sugar and gentle heat kills any bacteria in the whites. I got the idea from making Swiss meringue buttercream.
In Germany we only have Marzipan. The higher quality Marzipan has more almonds in it. Originally a bit of rose water is in the mixture aswell ;).
Traditionally marzipan is 2 parts sugar to 1 part almonds. Almond paste is 2 parts almonds to 1 part sugar
Lübeker Marzipan is the best! I miss it soooooooo much!
Sometimes, instead of rose water, Germans use Brandy in making marzipan.
@@josemeyer7464
Sorry, but here are the ingredients of marzipan by Niederegger, pretty much THE German brand:
"The raw mixture must contain a minimum of 65% almonds and a maximum of 35% sugar. Extra sugar may be added during further processing, but Niederegger makes a point of not doing so."
www.niederegger.de/en/marzipan/hand-craftsmanship/
In Morocco we have almond paste with rose water, cinnamon and Arabic gum
In Europe it is the other way around. Marzipan usually has high content of almond (60-80%) whereas almond paste typically has around 40-45% almonds. Marzipan is used for confectionery and almond paste for baking. The world of opposites 😄
Niederegger😋😋😋
And for marzipan, you add bitter almond extract. Very easy to make at home. Like now, going to make my own almond paste for my Easter carrot cake 🍰carrot deco...
Yes, I’m from Europe too. And only know of marzipan.
Yikes. I’m British and love Marzipan. It’s commonly associated with Christmas and used in Britain wrapped around the traditional Christmas cake and inside the traditional Easter cake, called Simnel cake. If I buy it as confectionary then I buy German, usually with dark chocolate or as marzipan fruits. Your US supermarket version is only 28% almonds - that is not marzipan and it sounds incredibly sweet. This is the issue Europeans have with mass-produced American confectionary, it’s insanely high on sugar and sweetness, and too low on natural, expensive ingredients. Marzipan should be 65% almonds, maybe 80% and it contains almond extract or rose water - or orange water or liqueurs or brandy if it’s flavoured.
@@tommoncrieff1154 I would really like to know where in the UK you can buy marzipan with a high almond content? All the main supermarkets only sell the horrible stuff with 25-26% almonds in it. As you say, that is not marzipan, that is just sugar. The best marzipan I have ever come across is from Denmark (Odense Marzipan, or Anthon Berg Marzipan), which is around 63-65% almonds but almost impossible to find in any shops in the UK.
By far the most comprehensive review of the products talked about! I love that you compared all the different receipts and store bought types! So informative :)
Thank you so much! I strive to include info that is missing from other recipes
@@SugarGeekShow Though unfortunately, in terms of the question of the title, you missed out a bit. Comparing almond paste with one cheap marzipan sample is not really well researched.
Cf. www.niederegger.de/en/marzipan/hand-craftsmanship/
"The raw mixture must contain a minimum of 65% almonds and a maximum of 35% sugar. Extra sugar may be added during further processing, but Niederegger makes a point of not doing so."
Thanks for the video and the recipe. A question though, surely adding butter will reduce the shelf life just like egg whites?
I make marzipan following an old Danish recipe simply calling for 2 parts of almond flour to 1 part of confectioners sugar mixed thoroughly together and then kneaded with a little bit of water (3-5 tablespoons per pound but just add little by little till required consistency is reached), or some prefer rose water, or a 1:1 sugar syrup, and a fairly small amount of almond essence (I would say half a teaspoon per pound of marzipan to your taste). It literally takes 5 minutes to make and with no egg white, and no butter, it will keep for a very long time. This recipe of course ends up providing roughly 66% almond, which is considered high quality marzipan in Europe, and obviously a fair bit less sweet but still absolutely delicious for confectionary or for baking alike. You can make it by hand, or in a stand mixer, food processor, or even a hand mixer with dough hooks. Also, you can play around with the almond to sugar ratio to suit your taste, and e.g. go for at 50/50 version if you like your marzipan sweeter. Try it!
I love that I can literally search on UA-cam for any of my baking questions and you have a video for everything 😊 my absolute favorite UA-camr 😘
Lala Ortiz yesss! Thank you so much 🙏😄
I was looking for a marzipan recipe bc well ive never used it bc im not much on baking (up til now that is). I ran across her video and thought, oh cool a sugar geek! Lol.. So i subscribed! I had no idea that marzipan was simply almonds 😳
@@SugarGeekShow I can't wait to try this my fathers mother is from Germany!
I agree, me too.
From retaining walls to marcipan !
Your video is amazing! I’m so happy I found your video/channel. Thank you! So many people confuse marzipan and almond paste on here.. it’s frustrating lol.
I’m German. We make Marzipan throughout the year. Try DRIED Egg whites. Like when a person makes Royal Frosting for sugar cookies ! Add a bit of Rose Water about a teaspoon !! Thank You for teaching how easy it is to make ! ❤️
Debra Lunnen that’s a great idea! Thank you!
I use raw pasteurized egg whites for royal icing, marzipan, and anything else that requires egg white without cooking. Much safer, but a bit expensive.
Ingredients in sensible units
400g blanched almonds
225g sugar
85ml water
113g corn syrup or honey
56g softened butter
Love that you're making different recipes besides cake. You're my favorite baker and cake decorator on UA-cam😊
munchkinbite1 thanks so much! We have lots of different dessert recipes coming up soon 😄
M@@SugarGeekShow
The fact that it didn't come out right at first made me subscribe !
I once read a German recipe to make it adding also oats and
dates. I used also other ingredients to make it more suitable to my
taste:
200 g blanched almonds, ground as finely as possible
150 g pitted dates
50 g oat flour
juice of 1 mandarine (2-3 Tbsp)
some lemon juice
3 tsp rose water or some Italian orange blossom drops.
Mix all the ingredients in a food processor.
Keep it in the fridge for one night so that the oats can get
softer.
I've wondered what the difference was between marzipan and almond paste and had always assumed they were the same. Thanks for the demonstration, Liz! I'd love to use this in an almond croissant.
Yesss! I love making croissants from scratch too!
5 use marzipan to cover cakes only. Use almond paste as cake mix.
Great recipe, love the texture and the simplicity of making this paste🙌🙌!! Thanks
I cut the recipe down to only make a quarter of it and it’s perfect not as sweet as I wanted it so I added 2-4 tablespoons of powdered sugar and kneaded it in it’s amazing. Thank you
I halved the recipe, but since I’m using almond flour, it was probably more like 10 oz and I still used the 4 oz of butter because it was very sticky. Thanks for sharing!
I'm so glad to be led to this almond paste recipe. This recipe is much healthier and I will make this sooner and I agree with everything you said compared with other almond paste recipes. Many thanks for sharing this recipe with us.
I just bought a 7 pound can of almond paste for 2 bucks so I am looking forward to making some marzipan. I found a recipe that calls for adding food grade rose water and almond extract that I used before when I ground some almonds and made marzipan. I thank you for the video explaining the differences between the two.
If you want finer almond flour, blitz the almond flour and sugar in your food processor, but be sure not to over do so the nut oil doesn't turn it into almond butter.
I love the taste of almonds, so I add a little almond extract to the mix. Divine!
QUESTION? I just made Almond Paste for the first time and it tastes delicious but it required the sugar syrup to be cooked to 244 degrees (soft ball) I used a combination of corn syrup and honey. It was not sticky after I combined it with the almonds. Could this cooking step negate the need for butter?
Just discovered your channel and I’m kicking myself for not knowing about you sooner! Informative, entertaining, and hilarious… a great combo! Just subbed!
You can also do two grinds in your almonds if you want it extra fine. Do the second one in a spice grinder or coffee grinder. Make sure it’s circular not oval!
Thank you for teaching me something today!! Great info!!
In Germany Rohmarzipan = rough marzipan the stuff you bake with contends 2parts almonds+1part sugar and it is cautious roasted !
Im saving this one! I love making bear claws, & have a very hard time finding almond paste in my town. Great information. 😍😍😍
Love the technique. USA measurement is different from many countries. I think your channel will benefit if you put also the weights in grams. Thanks for the video.
Amazing. I just make it and it looks pretty good. I use powder sugar instead of granular sugar. I am preparing for almond horn cookies in a couple of days. Thank you for your tips and guide.
I make almond flour for making cookies, but I don't remove the skins. In making almond paste, should we remove the skins first, then grind those blanched almonds into flour in a food processor? Should I sift the flour to get to a finer texture, or is it acceptable to use the sandier style flour? THUMBS UP!!!
Good job and know I know how to make the persian Baklava fillings which we add to it rose water and cardamon and Tastes very yummy
In production for such product is little bit different for long shelf life
Like the almond should be heated to a proper degree the sugar sometimes is mixed with dextrose or glucose syrup with little percentage of water to not add more moisture in the final product the glucose will act as a humactent to bind the water activity
The heat of the syrup mixture depending on the final desired texture
Here is the marzipan recipe if you want to try to make some fun figures for the holidays! sugargeekshow.com/news/marzipan-recipe/
Hi I've made this recipe and it is so good ,so tasty, thank you very much 🥰👍🏻
Amazing explanation! Thanks Liz! Sugar Geek? More like Sugar Sweetie!
I use beaten egg (white and yolk) as a binder, but I also add alcohol: two tablespoons of a spirit such as whiskey (Irish or Scotch), brandy or rum, and two tablespoons of fortified wine such as sherry or port as well as a few drops of almond oil and a little vanilla. The alcohol 'cooks' the egg which means that the almond paste can be kept for a lot longer than a few days. It also gives the almond paste a wonderfully rich flavour.
Can glucose syrup be used as a substitute for the corn syrup? Please advise. Thank you.
can almond paste be used to cover a christmas fruit cake
Thanks so much for the video I'm watching you from india ...my query is how do i get a liquid consistency to coat a cake or better still do you have a recipe for almond icing for a Christmas cake...cheers
Can’t put so good thanks for sharing your Recpie
I also saw some marzipan use egg yolk or whole egg as you use it to combine. I was wondering is it ok to use whole egg or yolk?
Could you use Splenda instead of sugar? I love almond letters but am diabetic.
Here is a link to the frangipane tart made with the almond paste which was DELICIOUS sugargeekshow.com/recipe/red-wine-poached-pear-frangipane-tart/
I love your videos. Can I make petit fours out of this mixture.
Scandinavians make marzipan from peeled and grounded almonds, egg whites (no nasty bacteria here), flour sugar and a little tragachant (optional). Some like to add one drop of bitter almond extract.
If the almond dough is heated and cooled it can be used for kransekake (wreath cake). The process makes it crispy on the outside and a little chewy on the inside.
Is it necessary to add butter?
What do you like for us diabetics making our own almond paste for recipes? I'd like to make almond horn cookies?
Marzipan is used like icing sugar or fondants.
Almond paste is cooked, like a cake.. Hence sugar content in marzipan. Flour content in paste is for making cakes. We use both in England. See battenburge cake for marzipan to see how to use.
Hello. Can I use the almond paste to make amaretti cookies?
Can I use agave syrup instead of honey?
I bought a bar from the candy section from my local supermarket. On the package it says "marzipan". But then on bottom in small letters it says "almond paste". ??? I'm confused. Is it paste for baking? Or ready-to-eat marzipan candy?
C'mon, you are a strong woman, you can do the entire thing by hand. Thank you for the video.
I see many recipes, especially swiss princess cake, that say to use marzipan for the covering. It looks more like fondant to me because Marzipan doesn't seem to have any stretch. Are some people calling fondant... marzipan?
On the great British Baking Show, marzipan was used for the sweedish princess cake, but I made one using fondant. Only to discover I hate fondant and won't be using it again. Tasted great but the texture was like chewing gum sort of. Yuck!
What is the difference between Fondant (sugarpaste) icing
Can almond paste be eaten uncooked?
Will sugar substitute like Lakanto Erythritol or Swerve work in this recipe ?
Do you boil honey? You just did it?
What is almond flour? I have heard of ground almonds, chopped almonds, split and whole almonds, but never flour. I use ground for my almond paste.
Finally got the almond paste to work! I had to add about 1.5 cups almond flour and more butter. Idk why. I'd make with almond flour next time.
Thanks for the instruction!
I think adding organic almond extract, real vanilla, and gelatin instead of egg whites would work, too. Gelatin is like collagen, and is good for hair and nails.
Turbinado sugar might add a little more flavor.
You can buy whole almonds, soak them overnight, rinse them off, pop them out of the peels, dry them off and then grind them. Soaking gets rid of some of the anti-nutrients.
Can I use maple syrup instead of honey or corn syrup?
what does the fructose do? can I make it with just sugar and almond flour?
The fructose is the binder. That's what the honey or corn syrup are for.
I just found your site. I am excited to learn more.
Do you use salted butter?
Nice channel. Cornstarch works also in place of egg whites.
you could totally go through some extra steps to mill down the almonds to even a powder😍
I loved this!! So informative.
I'm glad that found your video. I recently bought 4 boxes of almond paste online and made petit fours. Unfortunately, the almond paste had a bitter chemical taste even though it says it is all natural ingredients. (perhaps an almond extract?) In any case, it made the petit fours taste bad (and it's hard to make a bad tasting petit four. At least this way I can make my own and perhaps freeze what I don't use. Thanks so much for your lovely videos!!
Aw man, what a waste too!! I'm so sorry you had to go through that
Be careful, some store bought almond paste is made with apricot pits and not only is it bitter but can also be toxic.
That was explained very well, thanks.
what can you make when you need marzipan but the family has a nut allergy?
some told me that we could use cornflour -but I'm asking you because you may have tried something different.
What are you using it for? Corn flour will change the flavor a lot
Hi. I love your tutorials. Can i use almond paste to cover a fruit cake and then fondant?
Yes you sure can
Thank you. Really do enjoy your channel.
Looking to do a christmasy dessert. Any ideas?
Sharon Dawkins yes! I have a Buche de Noel video. ua-cam.com/video/tKwy_xcih_g/v-deo.html
Or I’ve got lots of cookie recipes and a Bundt cake recipe on my blog, sugargeekshow.com.
Please don't put fondant over marzipan. It's kinda a waste. I don't like the taste of fondant, because it's basically just sugar. Almond paste tastes better.
You were fun to watch and now I know it all!
They use egg white becuase it creates a shell. Almond paste in many countries is also dried and used as modeling paste
Sagisli, I was looking for someone to mention the bitter almond which, for me, is the taste of marzipan. You’re getting it through the amaretto. My children never liked it so I started making my own and adding vanilla or a drop of lemon or orange oil depending what I use it for. I also add powdered white food colouring so it looks white like fondant and colours prettily to make roses or whatever you would make with fondant. It’s not as smooth so the flowers are a little rougher but I’ll sacrifice the smoothness to be eating almonds ant pure sugar fondant.
Great recipe thank you
Exactly the information i want to obtain!
I make mine with icing sugar ground almonds almond essence and water.
Can I do the almond paste with the almond pulp I have after doing my almond milk ? Thank you.
Good question! Anyone have an answer?
U r simply awesome. Extremely talented. Like your humourous style of explaining, so patiently
Here almonds are around 11.99 and up. Even at winco!
I want to make Marzipan Rum Balls but it seems that Almond past would work better and not overly sweet.
I like how she's all about saving dem coints.
??? What are you talking about? It doesn’t actually make sense.
Without watching video...i liked it..because i know its worth knowledgeable 👍♥️
oh stop, you are too nice!
I’m so happy to have run across this show I’ve been buying almond paste from Amazon , so now I will make my own for the Bear Claws that are so delicious with morning coffee. Thank you so much!
If your Marzipan only contains 28% almonds, you are buying the cheap and wrong stuff. Real Marzipan should be about 60% almonds.
Sugar is an acid. As such, it chemically cooks the egg white.
How can i make it white
Please what s the difference between almond paste 35% and 50% and the one u made is witch one thanks
The one that has less almonds and more sugar is marzipan and is sweeter and firmer. Made for making candy as I explained in the video :)
Nati K. Yes I know, but many people don’t like the taste of rose water. I do go over that in the blog post. The difference between almond past and marzipan is the amount of sugar added
On the label you read, there is no butter, oil, or shortening....so why add butter to the recipe?
Maybe just let it cool down, so it's not sticky 🤷♀️
Thanks for sharing really help me😍😁😘
I love your way of presentation😍😍👌
Waiting for variety recipes
I’ve been struggling to find an easy but cute cake idea for my grandson’s first birthday. I am leaning towards a cake constructed primarily with RKTs and adding cake components. I’ve seen your tutorials and learned I can cover with a couple coats of BC before final coating (planning on mm fondant), which was my plan until I saw this. Now I want to coat it in almond paste.
*IN YOUR PROFESSIONAL OPINION* Do you think using almond paste would be a nice flavor combo and tone down the sweetness of the RKTs and fondant? Thanks!
P.S.: I’m in your neighborhood! My sister is working in Oregon, so I am down visiting her for the week 😊 I love this state ❤️
Almond paste is not as sweet as fondant so it's definitely a great alternative. I would actually make marzipan and cover with that as it's easier to handle. sugargeekshow.com/news/marzipan-recipe/
Sugar Geek Show You had me at “easier to handle”. 😊 Checking it out right meow 👍 Thank you!
Sugar Geek Show Looks very easy and somewhat redeemable using honey instead of corn syrup. SOME QUESTIONS:
- the info states this yields 14 ounces; how much marzipan does this recipe make with regard to covering a cake a la fondant style? (Sorry if this was in a video and I missed it, I only read the blog)
- since it tears easier than fondant, should marzipan always be rolled out thicker than fondant would typically be rolled? (Common sense says yes, but I’ve been surprised before - I merely wish to go into this endeavor as informed as possible!)
- should it come to room temperature before attempting to roll out or best to start rolling it out fairly chilled?
As always, much appreciated!!!
In Europe (Norway) marsipan are made of 50% almons and 50% powder sugar + eggwhite we eat a lot in christmas and easter time. Also on top of our cream kake ( Hvit dame) almond paste in danish pastry😂
Can you please post a link to your Marzipan video. I couldn't find it.
sugargeekshow.com/recipe/marzipan-recipe/
@@SugarGeekShow Thank you :)
Thank you so much for this video. Have you ever covered a cake with almond paste and then fondant-ed it?
I havent but I have a fruit cake recipe that I am going to try with it!
@@SugarGeekShow Okay :)
In my country it's customary for brides to use black cake which is made up of fruit preserves and alcohol for their wedding cakes. So to seal in the moisture and sometimes oozing of the alcohol through the cake, cake decorators would cover the cake with Almond Paste and then icing or fondant for the finish. Since store-bought AP is ridiculously expensive, given the quantity to be used to cover a 4-tiered cake, I was wondering if your recipe can work instead.
@@AmeliaBaljit Yes, but it is better to buy almonds, without the skin or take the skins off and grind into a paste add confectioners sugar and the butter at the end. Put into fridge for a couple of days then roll out and cover cake before icing. I do it with black cake at Christmas.
@@roxanbissember7295 oh I’m so glad I came across your comment. I am looking to make Christmas cake covered with marzipan. Can you tell me the recipe? Quantity of the ingredients? Thanks so much!
This recipe didn't work well for me. I used honey. I checked the measurements and converted to cups. My food processor also nearly died. I think it ruined my blade attachment. I'm not sure what I did wrong. I used whole almonds. Going to go buy almond flour now to attempt to fix it. I used pure honey from a local beekeeper. I also added a stick of butter because it was soooo sticky. Never made a firm ball. Hopefully it will come out well with added flour. I also ended up using my Vitamix as that was the only tool that would remotely work. Perhaps I should have made a fine flour to begin with. It was still a tad bit course.
I'm making Stollen Sweetbread and I need a firmer log of paste. Wish me luck!
Great job, thx!
Aren’t you supposed to add ALMOND EXTRACT to it?
My dad always added a boiled potatoe to almond flour, It did taste like marzipan not to sweet.
Leaving out eggs for extended shelf life and then working butter in? That doesn't make sense. It's only sticky because its warm. Get your hands wet, wrap your almond paste in plastic and cool. After cooling it will not stick on your fingers and you can work it easily. And you extend the shelf life dramatically :-D But the recipe itself is great
We may add honey i think
when the imposter is *almong* us be like:
Why did you not use a mixer?
We've always made it in a food processor in pastry school, it would probably work in a mixer
Industrial marzipan may have less than 50% almonds but that's just a way to produce cheap marzipan. In Europe, traditional marzipan should have more almonds than sugar.