Marzipan

Marzipan is mostly used to mold edible sweets such as flowers, miniature fruit, figurines (like for cake toppers) and anything else you can imagine. It can also be rolled into sheets and used as icing (like fondant), and is colored more often that used in its natural state. Sometimes it’s used as a thin layer between cake and royal icing.

Can you make your own? Sure you can, but it's oh so much easier just to buy it. Most grocery stores carry it, and you wouldn't believe it, but Whole Foods sells it for cheaper than any other chain grocery store. Go figure. If you insist on making it yourself, which may make sense if you need large quantities of it, here is a recipe!

This recipe has been adapted from allrecipes.com.

Ingredients:
1 cup almond paste
2 egg whites
3 cups confectioners' sugar
1/2 teaspoon vanilla

Directions:
1.In a large bowl, knead almond paste to soften. Mix in egg whites. Knead in confectioners' sugar 1 cup at a time. Add vanilla. Knead until it feels like heavy pie dough.

2.Wrap tightly in plastic, and store in refrigerator in a sealed container. To use after storage, let stand at room temperature until soft, then knead briefly.

Our favorite, is when bakers flavor it with rosewater. We also love gin fizzes with rose water, but that’s a separate web site!

Odense of Denmark is the most wide known maker of this type of icing, you have probably seen this on your local grocery store shelves. They are usually sold in 7 oz. boxes.

Enjoy!

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