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Marzipan II

"A simple recipe to add that special touch. Marzipan can be rolled out and used to cover a cake, or to make decorations."
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Ingredients

servings 155 cals
Original recipe yields 16 servings (2 cups)

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Directions

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  1. In a large bowl, knead almond paste to soften. Mix in egg whites. Knead in confectioners' sugar 1 cup at a time. Add vanilla. Knead until marzipan feels like heavy pie dough.
  2. Wrap tightly in plastic, and store in refrigerator in a sealed container. To use after storage, let stand at room temperature until soft, then knead briefly.

Footnotes

  • Cook's Notes:
  • A few drops of food coloring may be kneaded into portions of marzipan until the desired shade is achieved.
  • If marzipan stiffens up, just knead in a little water, egg white or corn syrup.
  • Editor's Note:
  • This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, Making Your Eggs Safe.

Nutrition Facts


Per Serving: 155 calories; 4 g fat; 29.2 g carbohydrates; 1.7 g protein; 0 mg cholesterol; 8 mg sodium. Full nutrition

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Reviews

Read all reviews 7
  1. 8 Ratings

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Most helpful positive review

I inadvertently used almond meal instead of 'paste' and the recipe turned out perfectly. I added maybe a quarter cup extra of powdered sugar to get it to the kneadable point.

Most helpful critical review

Tried this and it never set. I added more powdered sugar to try and get it the correct consistency to no avail. I kneaded this stuff for over 1/2 hour...I don't know enough about marzipan to k...

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Tried this and it never set. I added more powdered sugar to try and get it the correct consistency to no avail. I kneaded this stuff for over 1/2 hour...I don't know enough about marzipan to k...

I inadvertently used almond meal instead of 'paste' and the recipe turned out perfectly. I added maybe a quarter cup extra of powdered sugar to get it to the kneadable point.

Tried this recipe yesterday. It turned out like a semi-liquid paste rather than a dough. ANy idea why it could have gone wrong?

Hey there, I as well, (without reading these reviews) tried this out. It was my first marzipan recipe I ever tried, so it was a disappointment to find out it did not work.. but, there is a goo...

I was going to try this recipe, but almond paste is too soft, and once mixed with egg whites, it's just a mess. Most of the other recipes I've found call for finely ground blanched almonds--pro...

I have made this and use regular sugar works great, just leave it overnight in the fridge, and use almond flour or ground almond.

I'm not sure what the others did or didn't do when making this recipe. It turned out exactly like it was suppose to for me, and I followed the recipe to a tee. The only thing I did was convert...