Homemade Marzipan
Making your own marzipan (or almond paste) is simple and requires only a few moments of your time to make it. The added benefit – it is far tastier than most everything available in the supermarket.
You will need a decent food processor for this job – not a blender.
Yield: makes 385 grams (13 ½ ounces)
Base Recipe
175 grams very finely ground almond meal
180 grams icing sugar (powdered sugar)
1 – 1 1/2 teaspoons almond extract
½ teaspoon rose water (optional)
35 grams (a bit more than an ounce) aquafaba
- Mix together the almond meal and icing sugar in the bowl of your food processor. Pulse just enough to mix the ingredients together.
- Add the almond extract, optional rose water and aquafaba. Blend until the mixture comes together into a thick mass – it should start to form a cohesive ball in your processor. If the mixture seems to wet, then add a touch more sugar or almond meal. If the mixture is too dry and it won’t form into a ball, then add a bit more aquafaba.
- Remove the marzipan, knead the mixture briefly, then form into a log (or two). Wrap in plastic and refrigerate for up to 2 weeks.
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