This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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
3.60 €
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
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
How much will it cost?
- For 300 g : 3.60 €
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
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.
76 K5 1 hour 6 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.
139 K1 1 day 35 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.
57 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.
189 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.
227 K 24.3 15 min.
This recipe uses (among others)
Icing sugar
Like these other recipes: Gâteau Nantais, Sicilian Epiphany Pie, Coconut tuiles, Pistachio madeleines, How to dust, ... See them all 62
Ground almonds
Like these other recipes: Arlesian Biscuits, Buckwheat almond biscuits, Chocolate almond cookies, Apple and almond gratin, Santiago Cake, ... See them all 46
Egg white
Like these other recipes: Stuffed prunes, Macarons (the original French macaroons) , Nougat, Chocolate mousse with hazelnuts, Piped petits-fours, ... 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 2017778 K 313.8 40 min.
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe, particularly the tricky parts. This variety of flavours means that I test many alternatives, so don't be surprised if in the pictures the colour of the macarons changes, I used the best photograph available... October 3rd 20191.61 M 714.6 2 hours 40 min.
Potato gratin
This classic French recipe is made with sliced potatoes baked in milk and browned on top. February 21th 20111.12 M 14.4 1 hour 50 min.
Fougasse with bacon and Comté
This is a richer version of the traditional Mediterranean recipe (originaly, it was a simple olive oil bread). October 24th 2017352 K4.1 3 hours 9 min.
How to prepare tomatoes
Yes, I know you will say to me: why peel tomatoes? The answer is very simple: it's much better, gives a better texture, softer in the mouth. The skin is tough, adds nothing to the taste (and you will have noticed that commercial tomatoes have practically no taste), and finally it's there (on/under the skin) that the awful chemical products that the fruit receive during growth, are concentrated (treatments, pesticides, etc...). June 6th 2012348 K 24 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-16)
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)