Marzipan (almond paste)
Very easy to do if you have a food processor which can slice or grate a lot of things.
15 min.
Easy
300 g
4 IngredientsLast modified on: December 19th 2021
For 300 g, you will need:
- 1
150 g icing sugar - 2
150 g ground almonds - 3
1 egg white - 4
7 drops food colouring (optional) - Total weight: 330 grams
Change measures:
Times for this recipe
Preparation: 15 min.
Step by step recipe
Stage 1 - 5 min.
Put 150 g ground almonds in a bowl, then sieve on top 150 g icing sugar. We use the sieve to remove any lumps.
Mix the two thoroughly, this mix is call "tant-pour-tant" (like-for-like) by French pastrycooks.
Mix the two thoroughly, this mix is call "tant-pour-tant" (like-for-like) by French pastrycooks.
Stage 2 - 1 min.
Pour the mixture into a food processor.
If you want a coloured marzipan, add a few drops of food colouring at this point.
If you want a coloured marzipan, add a few drops of food colouring at this point.
Stage 3 - 1 min.
Turn on the food processor, and add egg white, spoon by spoon...
Stage 4 - 1 min.
...until the mixture forms a ball, which takes a maximum of 2 minutes.
Stage 5 - 1 min.
Place the resulting ball on a sheet of cling film.
Stage 6 - 2 min.
Flatten into a patty and fold the film carefully.
Put in the fridge until use.
Put in the fridge until use.
Remarks
It's delicious on its own, but can be used for modelling cake decorations, put in the bottom of a tart, or for making several cakes.
Keeping: Several days in the frifge, folded in a plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 30 RDI=10 % | 180 RDI=20 % | 80 RDI=10 % | 1,570 RDI=80 % | 6,560 RDI: 80 % |
| Per 100 g | 9 RDI=3 % | 50 RDI=5 % | 30 RDI=4 % | 480 RDI=20 % | 1,990 RDI: 20 % |
How much will it cost?
- For 300 g : £3.15
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipeSee them all 7
Agen prune cake
This cake from Agen, in southwestern France, is a type of brioche. Inspired by the famous "tarte au sucre" (sugar tart), it is like a thick "galette" with a moist texture, filled with prunes and marzipan with Armagnac.
51 K3 1 hour 55 min.
Fraisier (French strawberry cake)
This classic French patisserie is a delicious assembly of 2 layers of genoa sponge filled with strawberries and crème mousseline (confectioner's custard with butter). The sponge is soaked in strawberry syrup and the cake is topped with a thin layer of marzipan.
183 K4.2 2 hours 45 min.
Piped petits-fours
As the name suggests, these are piped into shape using a forcing bag. These dainty little macaroon-like cakes are made with marzipan and have a soft, moist texture.
133 K1 1 day 35 min.
Provençal colombier for Pentecost
The "colombier" (dove cake) is a traditional cake for Pentecost from the south of France, flavoured with orange and almonds. This very moist cake is quite dense as it is made with marzipan (almond paste). It can be eaten on its own or as a dessert, with or without ice cream.
71 K5 1 hour 6 min.
Little Christmas biscuits
These little chocolate biscuits are decorated with marzipan. They are ideal to accompany a festive dessert.
97 K 24.2 2 hours 45 min.
This recipe uses (among others)
Icing sugar
Like these other recipes: Almond dacquoise, Sweet pastry, Sicilian Epiphany Pie, Tarte Normande, Pistachio "Financiers", ... See them all 61
Ground almonds
Like these other recipes: Macarons (the original French macaroons) , Caramelized apple rice pudding, Croute à thé, Succès praliné (praline meringue), Crisp apricot and pistachio tart, ... See them all 46
Egg white
Like these other recipes: Armagnac marzipan, How to add beaten eggs whites to a mixture, Vanilla ice cream, Pavlova, Calissons, ... See them all 52
Other recipes you may also like
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille. January 27th 2017769 K 313.7 40 min.
Sweetcrust pastry (pâte sablée)
Sweetcrust pastry is one of the basic pastry of French patisserie, used in many tart and cakes recipes, but it can also be rolled out and cut into biscuits, delicious with tea or coffee. This recipe is given for those who have a mixer (Kenwood, KitchenAid or other), but it can also be done with your hands. Please note that it's very important to make it several hours before using it, if possible the day before, as then it's much easier to work. July 1st 2019492 K 23.8 35 min.
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how freeze it. October 20th 2012786 K 43 25 min.
Sausage mushroom and cheese crumble
A small ramekin filled with sausage sandwiched between two layers of cooked mushrooms, topped with a savoury crumble made with cancoillotte (a cheese typical of eastern France). All the French region of Franche-comté is in this recipe: Morteau sausage, cancoillotte cheese, and Jura white wine. May 10th 2023253 K 24.6 2 hours 45 min.
Fish fillet in express cooking envelope
Vegetables cut in small dice and precooked, fish fillet, lemon juice, olive oil, and 2 minutes in the microwave. June 11th 2011353 K 23.8 1 hour 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-07)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 3 comments already posted on this recipe
2) usually no, because egg white powder is dry (so water should be added to)