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Marzipan/Almond Paste

t
Tara Sep 18, 2000 07:39 PM

I'm making a Very Important Wedding Cake (for two Chowhounds who shall remain nameless) this weekend, and I am going to attempt to cover it in marzipan, in the same fashion one would use rolled fondant.

I made my own marzipan from ground almonds as an experiment - it tasted fantastic, but looked like sand paste. A friend (whom I unfortunately cannot contact right now) who was a professional baker told me that it's nearly impossible to grind the almonds fine enough at home, and I should go to the baking store and get almond paste, which has the recipe for marzipan right on the container.

The problem: the recipe is not on the container. The man at the store told me that they don't carry that kind anymore. How do I make marzipan from almond paste? Anyone?

  1. k
    Kit Sep 19, 2000 02:19 AM

    This from the Gourmet Cookbook, Vol. I:
    Almond paste-grind 2 c. blanched almonds & pound them into a smooth paste in a mortar. To make a sweetened almond paste, blend in 1/2 c. each of confectioners' sugar and granulated sugar. A few drops of lemon juice or vanilla extract may be added for flavoring.
    Marzipan-beat 2 egg shites til stiff & mix with 1 c. almond paste. Flavor with 1/2 tsp. lemon or vanilla extract & add about 1 c. conf. sugar, or enuf to make mixture stiff enuf to handle. Cover with damp cloth & let stand overnight. Next day, color paste with food colorings & mold (mainly if you want to make candy, I assume)Hope this is of some help.

    1. p
      Pete Feliz Sep 19, 2000 07:01 AM

      Kit,

      Do you live in the NYC area? If so,Elks Candy on 85th and Second specilizes in marzipan, and they may answer questions you may have.

      Also there's a cake making supply store on 22nd between Fifth and Sixth that my be of help.

      Wish all wedded bliss

      Pete

      4 Replies
      1. re: Pete Feliz
        t
        Tara Sep 19, 2000 10:43 AM

        The NY Cake & Baking Dist. is where I got the almond paste in the first place, but I'll give Elk's a call. Thanks!

        1. re: Tara
          j
          jen kalb Sep 19, 2000 11:07 AM

          tara I did a quick search and I think the proportions in this online recipe are pretty similar to what I remember when I made marzipan from canned almond paste - 1 lb confectioners sugar, 1 lb almond paste, 1 egg white, kneaded together. It would also whiten the almond paste.

          A search would get you more ideas. sorry Im not at home so I can't look at my can of almond paste! Good luck and tell us how you do.

          Link: http://www.fromnorway.net/norwegian_f...

          1. re: jen kalb
            j
            jen kalb Sep 19, 2000 01:33 PM

            ps. I think I also once used a recipe which called for marshmallow fluff to be added to the almond paste in lieu of sugar/eggwhite ... it makes sense...I hasten to say that my marzipan-making has always been for the purpose of making those little candy fruits - not rolling out an icing layer for an elegant cake.

            1. re: jen kalb
              t
              Tara Sep 19, 2000 03:12 PM

              So, you have the can with the recipe!

              Did you buy it in NYC?

              Thanks for the link - I did a search yesterday but didn't come up with anything so good. You understand precisely what I'm looking for - making little decorations is different altogether from rolling out a huge sheet.

              Julia Child makes marzipan decorations with 1lb almond paste, 1lb confectioners suger and 1/3 cup light corn syrup. This recipe gave me nightmares about sticky things - gum in my hair, the bottom of the honey jar, the time I made knishes...

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