Comments on: Making your own Marzipan

By: Weekend Bakers

Weekend Bakers — Wed, 19 Dec 2018 07:10:34 +0000

In reply to David Leigh. Yes, you are right, if you do not have the option of a good mill to grind the almonds with sugar, bought almond flour can be too coarse to put through a sieve. You could still make the marzipan, it will just not be as smooth. But if you have a coffee mill like we do, it is possible to get a nice enough consistency.

By: David Leigh

David Leigh — Wed, 19 Dec 2018 01:48:18 +0000

‘Strain this mixture with a fine sieve’. Have you ever tried to sieve almond flour with any sieve, let alone a fine one? Utterly impossible as almond flour is too coarse; rendering this ‘recipe’ useless.

By: Weekend Bakers

Weekend Bakers — Sat, 21 Jan 2017 20:22:54 +0000

In reply to Conchita. Hello Conchita, You are right about the egg white, but the very high sugar content makes for good preservation. We do feel that, looking at the other ingredient (almonds) that for freshness and flavor it is best to use it within two to three weeks of making it. You need to wrap it and store it in an airtight container to prevent it from drying out. We would advice the same for the chocolate covered version.

By: Conchita

Conchita — Tue, 17 Jan 2017 14:00:25 +0000

Can you tell me please how long does it last after making it? And if i cover it with chocolate how long would it last? I’m just concerned about the egg white, especially if it’s not pasteurized. Thanks for your great recipes. <3

By: Weekend Bakers

Weekend Bakers — Mon, 06 Jun 2016 17:22:04 +0000

In reply to Afra. Hi Afra, We do not know what the result is using cashew nuts, maybe the oil in these nuts reacts different than that in almonds. Maybe you also need less egg white with it or a different amount of sugar.

By: Afra

Afra — Thu, 02 Jun 2016 05:04:08 +0000

Why it becomes oily when I leave it to dry I used cashew and almond flavor But it's very oily

By: Weekend Bakers

Weekend Bakers — Mon, 04 Apr 2016 20:51:35 +0000

In reply to Maria. Hello Maria, In Holland marzipan is eaten in all kinds of ways, in chocolate or made into shapes and figures for example. You can use it in baking too, but it is best when it is 'hidden' in bread or added to cakes so it will keep its color and moisture. So marzipan on its own is not baked in the oven.

By: Maria

Maria — Sun, 27 Mar 2016 12:01:57 +0000

Should we not put it in the oven? Since we are adding egg whites…

By: Weekend Bakers

Weekend Bakers — Fri, 15 Aug 2014 19:59:24 +0000

In reply to Shadia.

Hello Shadia,
Yes you can, but it is a bit harder to get the consistency just right and of course there are no additives, stabilizers, preservatives etc. in there that are added to the ready to use stuff that probably make it easier to use. Because it is all rather expensive, because of the almonds, I would suggest trying it out with a small cake. But it is fun to do and the taste is very, very good.

Good luck with it,

Marieke

By: Shadia

Shadia — Wed, 13 Aug 2014 23:12:05 +0000

Hello,
Plan I use this recipe as an ingredient for the marzipan classic cake?

By: Weekend Bakers

Weekend Bakers — Sat, 16 Nov 2013 16:43:08 +0000

In reply to Alexis.

Hello Alexis,
No, you need either whole blanched almonds that you grind yourself or you buy almond flour and then just follow the recipe above.
The biggest difference between marzipan and almond paste is the use of icing sugar in the first and granulated sugar in the second.

Good luck with it, it’s really worth making your own!

Marieke

By: Alexis

Alexis — Wed, 13 Nov 2013 22:28:22 +0000

do you need almond paste in this recipe? I read it but wasn’t sure!

By: Weekend Bakers

Weekend Bakers — Sun, 18 Nov 2012 20:40:38 +0000

Not at all Yang,
Thank you again for being so kind 🙂
I made that cake sort of by heart for my own birthday, because I was inspired by the Swedish Princess Cake (see: en.wikipedia.org/wiki/…ncess_Cake) . So I made a sponge as a base. I made the marzipan with macha green tea for the color and the filling if I remember well was a combination of mascarpone and cream (with sugar and vanilla I believe) with fresh raspberries and for the butter cream I added a hint of mandarin orange juice. I did not write it down so I do not have an actual recipe for it. But, as I always say, if you put matching delicious ingredients together you’ll probably get some sort of delicious result (or very edible at least)!

Hope you are inspired by it too, even if it isn’t an actual recipe…

Happy Baking!

Marieke

By: Yang from China

Yang from China — Sun, 18 Nov 2012 11:39:10 +0000

Hey Marieke,
I just love the cake in the last picture. Maybe when you have time, can you tell me how you made it? The colours look amazing and the cake simply takes my breath away! I come to your website on a daily base, several times a day, sometimes just to look at those lovely desserts and every time I come, I find something new. Your website is inexhaustable! Hope I’m not bothering you too much. Thanks!