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.
Vegan Marzipan
Ingredients
- 240 g blanched almond flour not almond meal
- 160 g icing sugar plus additional for dusting
- ¼ cup glucose syrup
- 2 tbsp water
- 1 tsp rosewater
- 1 tsp almond extract
Instructions
- Place almond flour and icing sugar in the food processor and pulse until combined.
- Add glucose syrup, water, rosewater, and almond extract. Pulse ingredients until they begin sticking together.
- Turn the mixture out onto a pastry mat and knead together until smooth. Roll into a fat cylinder shape. Wrap in baking paper and place in the fridge to set for at least 2 hours.
I use this recipe for my Battenberg Cake recipe that is part of my “Vegan Around The World” series. Watch me whip up the marzipan below.
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