Marzipan (almond paste)
Very easy to do if you have a food processor which can slice or grate a lot of things.
558,203 34.1/5 for 147 ratings
Grade this recipe: Last modified on: October 3rd 2010
For 300 g, you will need:
- 0
5.3 oz icing sugar - 1
12.0 oz ground almonds - 2
1 egg white - 3
7 drops food colouring (optional)
How long does it take?
Time required for this recipe:
| Preparation | Start to finish |
|---|---|
| 11 min. | 11 min. |
Keeping:
Several days in the frifge, folded in a plastic film.Step by step recipe
Stage 1 - 5 min.
Put 12.0 oz ground almonds in a bowl, then sieve on top 5.3 oz icing sugar. We use the sieve to remove any lumps.
Stage 2 - 1 min.
Mix the two thoroughly, this mix is call "tant-pour-tant" (like-for-like) by French pastrycooks.
Stage 3 - 1 min.
Put this mixture into the food processor.
Stage 4 - 1 min.
If you like it, add 7 drops food colouring (children love that).
Stage 5 - 1 min.
Beat 1 egg white lightly with a fork to make adding a little at a time easier.
Start the food processor, and after 10 seconds add a little egg white.
Start the food processor, and after 10 seconds add a little egg white.
Stage 6 - 2 min.
Continue to add egg white until the mix starts to come together.
Stage 7
Don't mix too long, stop as soon as the mixture starts to gather into a ball.
Stage 8
Finish shaping into a ball with your hand. Wrap it in plastic film, and 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 a delicious cake called "colombier de la pentecote" (used for preparing "baked Alaska" - recipe coming soon).
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,568 Kcal or 6,565 Kj | 30 gr | 176 gr | 83 gr |
| 78 % | 12 % | 17 % | 13 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 475 Kcal or 1,989 Kj | 9 gr | 53 gr | 25 gr |
| 24 % | 3 % | 5 % | 4 % |
How much will it cost?
- For 300 g : 3.58 €
Note : These prices are only approximate.
Some recipes that use this recipe
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.
7,127 1 hour 51 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.
138,3954.2/5 for 5 ratings 2 hours 43 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.
14,7245/5 for 13 ratings 1 hour 6 min.
Little Christmas biscuits
These little chocolate biscuits are decorated with marzipan. They are ideal to accompany a festive dessert.
64,238 24.2/5 for 16 ratings 2 hours 41 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.
12,474 1 day 32 min.
Source
Home made.More recipes?
This recipe uses (among others) | Icing sugar: You can get more informations, or check-out other recipes which use it, for example: Arlesian Biscuits, Succès praliné (praline meringue), Finger biscuits, Linzer torte, Mini lemon millefeuilles, ... All |
| Ground almonds: You can get more informations, or check-out other recipes which use it, for example: Arlesian Biscuits, Checkerboard biscuits, Succès praliné (praline meringue), Mirlitons, Santiago Cake, ... All |
| Egg white: You can get more informations, or check-out other recipes which use it, for example: Chocolate madeleines, Chocolate mousse, Eton mess, Pistachio madeleines, Ice-cream Vacherin, ... All |
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Your 3 comments or questions on this recipe
2) usually no, because egg white powder is dry (so water should be added to)