Marzipan is underrated. It’s had a bad rap for a while. I think this is because the store brought marzipan is actually quite horrible. Where as fresh homemade marzipan is seriously addictive. It’s soft, melts in the mouth without being gluey and tastes like real almonds and powdered sugar. This recipe is perfect for the following uses
- covering cakes as an alternative to fondant
- filling chocolates
- covering cookies
- eating by itself (I know what I said!)
This recipe is very user friendly. The only advice I have is to make sure you’re using a fine almond flour (not almond meal) and allow the marzipan to set in the fridge before rolling or using. It also helps to heat the glucose syrup in the microwave to make it easier to distribute.
Discover recipe ideas, get advice and join in on vegan baking conversations with 22,000 keen bakers on Facebook.