Recipe: Raw Vegan Marzipan Delights (2024)

FAQs

What is the difference between almond paste and marzipan? ›

Almond paste has twice the amount of almonds in it compared to marzipan, making it coarser in texture and less sweet than its counterpart. Their consistency also differs as marzipan is smooth and pliable, almost clay-like, while almond paste is somewhat gritty and spreadable, almost like a cookie dough.

Vegan marzipan recipe

The three-ingredient vegan marzipan (ground almonds, sugar and water) can be ready in just five minutes with the help of a food processor. She also recommends a drop of almond extract or rose water for extra depth of flavour.

Mix the sugars and almonds in a large bowl, then rub in the vanilla seeds until even. Make a well in the middle, then tip in the eggs and citrus juice. Cut the wet ingredients into the dry with a cutlery knife. Dust the surface with icing sugar, then knead the marzipan briefly with your hands to a smooth dough.

For a quick and dirty solution, almond paste can substitute marzipan in a pinch.

Also called almond candy dough, marzipan is an agreeable, multi-purpose combo of the first two, with a subtle almond flavor and unmatched malleability. Be sure to try these marzipan cake recipes.

Marzipan comes from nuts—it's traditionally made with ground almonds. In order to maintain quality standards, many countries regulate the percentage of almonds a recipe must have for it to be legally called "marzipan." This discourages the use of apricot kernels as a cheap substitute for almonds.

Marzipan typically contains egg whites, which makes most store bought not vegan. Aquafaba, the liquid from a can of chickpeas, is the perfect egg white substitution in this recipe.

Marzipan will be most of the time coated in chocolate and you will, therefore, have a less pronounced taste of almonds.

Frangipane is a variation of soft, spreadable custard that bakers commonly use as a filling in tarts, galettes, and puff pastries. Marzipan is a sweet almond paste used as a candy or fondant, adding texture to traditional cakes, like German stollen, or rolled out and used like fondant.

The World's Finest Marzipan

Lubeca has been producing marzipan since 1904. The company continues to use traditional methods of production and is recognized by bakers, pastry chefs and chocolatiers as one of the leading producers of high quality almond paste marzipan.

Why does marzipan crack? ›

Do not use cornflour. The two can react together to create mould and cracking in the marzipan.

Almonds: Ground almonds, or almond meal, form the foundation of marzipan. They lend the rich, nutty flavour that marzipan is renowned for. Sugar: Marzipan typically incorporates granulated or powdered sugar, contributing to its characteristic sweetness.

The German name 'marzipan' has supplanted the original English name 'marchpane. ' Some theorise that it originally comes from the Latin 'martius panis', or 'March bread'.

1 Because marzipan is based on almonds, it is a sufficient content of vitamin E, in fact, as in the walnut. This vitamin in nature is a very powerful antioxidant and helps to fight stress and nervous tension.

For some, it's too sweet. “The smell is benzaldehyde," says Kirkwood, describing the classic Bakewell tart] aroma, "which is very sweet. And one of the ingredients in marzipan is sugar, so when you combine the sweet aroma of benzaldehyde and taste of sugar, it's probably giving a very sweet flavour in general!”

You can use store-bought almond paste to make marzipan but you cannot make almond paste from marzipan. In a pinch, you can substitute marzipan for almond paste, but be sure to reduce the amount of sugar called for in the recipe because marzipan is sweeter than almond paste.

Compared to almond paste, marzipan has a higher proportion of sugar, which makes it sweeter, smoother, and more pliable—think Play-Doh. It's typically rolled, molded, dyed, and/or shaped (like into these adorable fruits!) and served as its own or used as a decorative element in larger desserts.

The glory of marzipan is because it holds a shape easily, you can cut out or mold your own figures to decorate holiday pastries. It's also used as a kind of heavy-duty frosting for Christmas cakes because it helps long-keeping cakes (like fruitcakes) retain their moisture instead of going stale.