My Christmas baking often involves a lot of marzipan. This year, I made and sold Christmas fruitcakes and some German Stollen and also incorporated marzipan in some some of Christmas gifts. I just love marzipan, but it’s not cheap to buy.
To save some cost, I decided to make it myself this year. The only issue is that many recipes use egg white. As I was using the marzipan in baked goods that I was selling, I didn’t want to run the risk of giving anyone food poisoning with the raw egg white in the marzipan. After some research, I found a recipe on Bruno Albouze’s website for an almond paste that uses a cooked sugar syrup as the binding ingredient instead of egg.
His recipe calls for cooking the syrup to the hard ball stage, but I found that the marzipan came out crumbly at that stage and it was difficult to roll out. I tried another batch, but this time cooked it to the soft ball stage of 238F/112 C. This worked much better! The marzipan stuck together and was pliable and easy to manipulate. I’ve now made 4 batches and it works well!
The recipe is quite easy and takes 15-20 minutes from start to finish. Best of all, it is a fraction of the cost of buying marzipan from the store! It does make quite a bit of marzipan (1 kg) but the finished product can be stored in the fridge for 3 months. Because you need to slowly incorporate the hot sugar into the almonds, it is best to use a stand mixer or food processor.
You can easily make this a vegan marzipan by substituting corn syrup for the honey.
- Place almond flour in the bowl of a stand mixer fitted with the paddle attachment or in a food processor.
- Stir together sugar, water, and corn syrup in a medium saucepan. Brind to a simmer over medium heat. Continue to simmer without stirring until the mixture reaches 235F/112 C.
- With the mixer running on low, slowly stream the sugar mixture into the almonds. Then add the honey and almond extract and mix to combine.
- Turn the dough out onto the counter and knead briefly to bring it together. Shape into a log and cover with plastic wrap. The marzipan can be chilled for up to 3 months.