Homemade Marzipan
8 servings
60 minutes
Homemade marzipan is the embodiment of European tradition in a simple and refined dessert. Its roots go back to the Middle Ages when almond paste was valued for its richness and texture. The sweet aroma of almonds, the delicate combination of sugar syrup and powdered sugar give marzipan a velvety consistency and a light, nutty sweetness. It is used for decorating cakes, making candies, or simply enjoyed on its own. When colored, it becomes a base for confectionery art, allowing for the creation of figures and decor. This delightful product pairs perfectly with coffee and dessert wines, making each bite a small celebration.
1
Boil syrup from water and sugar; bring to a boil and boil for 20-30 seconds. Cool the syrup completely.
- Sugar: 200 g
- Water: 1 glass
2
Put the almonds in the blender and grind them to a powder.
- Almond: 400 g
3
Then add powdered sugar and, without turning off the motor, pour in the sugar syrup in a thin stream.
- Icing sugar: 200 g
- Sugar: 200 g
- Water: 1 glass
4
When the contents turn into a smooth homogeneous mass, the process is complete.
5
Marzipan is best stored wrapped in food film.
6
Dyes are added to the finished marzipan if necessary.
