Easy Marzipan Recipe with no Eggs

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.

Make homemade marzipan in minutes for a fraction of the cost of storebought! No egg whites are needed for this recipe. It is best to use either a stand mixer or food processor to make this. Adapted from www.brunoalbouze.com.

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Ingredients

0/6 Ingredients

Adjust Servings

500 g superfine almond flour (5 cups minus 1 tbsp) (if you can't find almond flour, finely process some ground almonds in the food processor.)
525 g granulated sugar (2.5 cups + 1 tbsp)
200 ml water
40 g light corn syrup (2 tbsp + 2 tsp)
70 g honey (3 tbsp + 1 tsp) (for vegan marzipan, use more corn syrup.)
1 tbsp almond extract

Instructions

0/4 Instructions

Step 1 Place almond flour in the bowl of a stand mixer fitted with the paddle attachment or in a food processor.
Step 2 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.
Step 3 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.
Step 4 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.