1,510 easy and fully explained recipes, with +66K photos and 78 videos

Marzipan (almond paste)

Very easy to do if you have a food processor which can slice or grate a lot of things.

639 K 3× 4.1/5 (151 reviews)

15 min.

Easy

$4.20

300 g

4 Ingredients

Last modified on: December 19^th 2021

For this recipe: I want to make it (601×) I made it (629×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

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 these quantities to make:

100 g 150 g 300 g 600 g 900 g

Change measures:

Metric

Metric weight Metric volumes

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.

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.

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.

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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Nuts, egg

How much will it cost?

For 300 g : $4.20

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

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.
182 K4.2 2 hours 45 min.

How to make marzipan decorations

Making marzipan decorations for cakes or desserts is fairly simple. Here are some tips to make it even easier.
221 K 24.3 15 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.
70 K5 1 hour 6 min.

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.
50 K3 1 hour 55 min.

Little Christmas biscuits

These little chocolate biscuits are decorated with marzipan. They are ideal to accompany a festive dessert.
96 K 24.2 2 hours 45 min.

This recipe uses (among others)

Other recipes you may also like

Warm apple feuillantines

It's a rather long recipe but which never fails to impress, perfect for a special dinner party. It's made up of 3 circles: one almond "tuile", 2 of caramelized brik sheets, with a caramelized apple layer between each, whipped cream on top, and custard all around. Everything, except whipped cream,...
May 28^th 2012331 K5 3 hours 9 min.

Brioche dough

It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.
September 16^th 2020535 K 44.2 14 hours 30 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...
October 20^th 2012785 K 43 25 min.

Foie gras cured in salt

This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way.
December 23^th 2017571 K5 2 days 16 hours 30 min.

Green parsley sauce

This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe.
February 21^th 2011535 K 44.3 25 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 3 comments already posted on this recipe

Thanks! I am going to try it.
Posted by Olga december 26^th 2013 at 22:38 n° 3
1) see "preservation" in top of recipe
2) usually no, because egg white powder is dry (so water should be added to)
Posted by jh december 26^th 2013 at 12:07 n° 2
Looks like it's easy to make. How long does marzipan paste keep in the refrigerator? Can egg white powder be used as a substitute for raw egg white? Thank you for the beautiful recipe!
Posted by Olga december 26^th 2013 at 07:42 n° 1

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.