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
600 g
4 IngredientsLast modified on: December 19th 2021
For 600 g, you will need:
- 1
300 g icing sugar - 2
300 g ground almonds - 3
2 egg whites - 4
14 drops food colouring (optional) - Total weight: 660 grams
Change measures:
Times for this recipe
Preparation: 15 min.
Step by step recipe
Stage 1 - 5 min.
Put 300 g ground almonds in a bowl, then sieve on top 300 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 | 60 RDI=20 % | 350 RDI=30 % | 170 RDI=30 % | 3,140 RDI=160 % | 13,130 RDI: 160 % |
| 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 600 g : 7.20 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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This recipe uses (among others)
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The 3 comments already posted on this recipe
2) usually no, because egg white powder is dry (so water should be added to)