Decorations with marzipan. Homemade marzipan: what can be made from How to make marzipan at home

Marzipan- probably one of the most ancient desserts in Europe. The name of this delicacy literally translates as “March bread.”

But in reality, marzipan is a mixture of almonds ground into flour and powdered sugar (or sugar syrup). Similar nuts are not suitable for making this sweet! After all, only almonds contain special oils that make it possible to create the most complex figures from the nut mass, without using special adhesive additives.

Marzipan museums

Classic marzipan is considered an aristocratic delicacy and an indicator of excellent taste. Unfortunately, history does not clearly say who was the first to come up with this masterpiece. France, Hungary and Germany are fighting for the title of “discoverer of marzipan”. But alas, they are all just pretenders... However, this is such a popular dessert that in Europe today there are many museums dedicated to this wonderful dessert. A huge business is being made from this. After all, not a single museum visitor left without buying at least a small bag of sweet marzipan. Plus, in such museums there are always master classes on making marzipan and figurines from it.

Marzipan is good for women

The great advantage of marzipan is that it is not an ordinary delicacy, but also an extremely useful product containing a huge amount of vitamin E. This vitamin is called the vitamin of female beauty, plus it is a powerful antioxidant. Well, in order for a woman to receive the daily requirement of this vitamin, she needs to eat 150 grams of almonds...Or 300 grams of marzipan mass. Of course, by eating such an amount of sugar, you are unlikely to become younger and more beautiful, but hypothetically, marzipan contains a significant amount of the vitamin of youth.

In general, the legend of the creation of marzipan says that it was invented in the process of creating a cure for the blues and emotional experiences (melancholy). And I must tell you that for women this recipe works with 100% results.

How to eat marzipan

Marzipan is eaten simply in its pure form.. This is the so-called “marzipan bread”. Sometimes with a cup of coffee, sometimes with a friend chatting. You simply break it off with a fork and put it in your mouth, closing your eyes with pleasure)))

Marzipan is eaten in the form of various figures from marzipan mass. In reality, these are already real candies. But since they are so attractive and their production requires talented skills and imagination, it’s somehow impossible to call them candy.

A more complex piece - colored marzipan figures. They are made from the same marzipan mass, but with the addition of food coloring. Look at the photo. Don't believe it's their almond flour and sugar? Yes, these are marzipan fruits. They are sold in beautiful gift boxes. And since marzipan is an expensive dessert, such a gift costs a lot.

Very popular marzipan candies glazed with chocolate. This is heavenly pleasure! And again, if such candies are made from real almonds (and not from nuts with almond essence), such candies are expensive.

They also eat marzipan as filling in cakes or rolls. This food is very popular at Christmas in European countries. There are whole competitions for the most delicious cake (roll) with marzipan filling.

Of course cakes are decorated with marzipan. This is simply the art of confectioners. Everything is not only beautiful, but also very tasty. Moreover, recently the fantasies of confectioners have developed so much that in fact, modern cakes decorated with marzipan are a whole story with a hint and an invitation to a sweet adventure...

And the last, albeit very unexpected way to enjoy marzipan is marzipan liqueur. You can prepare it at home, but on the alcoholic beverages market, this liqueur is presented in different brands and in different preparations.

MARZIPAN RECIPE

I would call the recipe for making almond paste - THE SECRET OF TWO! That's because everything in the recipe involves the number 2!

The classic marzipan recipe contains only 2 products: almonds and sugar.

Almonds are taken in 2 types:

1. bitter almonds;
2. sweet almonds.

The whole secret of almond paste:

1. in the ratio of bitter and sweet almonds;
2. in the ratio of almonds and sugar.

And every pastry chef, like a terrible secret (calling it commercial and protected by law), keeps the recipe for making almonds. And you know, it’s different for different confectioners!

When using other nuts, you cannot call nut butter with sugar marzipan. For example, if almonds are replaced with apricot or peach pits (similar in taste), this dessert is called persipan.

There are 2 ways to prepare marzipan:

1. cold method of preparing marzipan;
2. hot method of preparing marzipan.

Cold method of preparing marzipan

In this case, almonds and sugar are taken in equal quantities.

Prepared (peeled) almonds are ground and then ground into almond flour. Sugar is ground to powdered sugar.

Due to the significant content of oils in almonds, this mass mixes very well and molds almost like plasticine.

If it doesn’t mold well, it means:

1. poor quality almonds with low oil content;
2. to save it, an egg or egg white is added to the paste (but in this case it is already 2-grade marzipan).

Hot method of preparing marzipan

It is not powdered sugar that is added to almond flour, but sugar syrup.

And the arrogance is thoroughly kneaded, just like dough is kneaded.

You can also prepare marzipan at home. Here's a step-by-step hot method recipe.

To do this you will need:

1. 1 cup almonds,
2. 1 cup granulated sugar,
3. 50 ml water,
4. almond essence – 1-2 drops,
5. powdered sugar.

If you have stocked up on unpeeled almonds, you should pour boiling water over them and let them sit for 30 minutes.

Then put it on a sieve and let the almonds dry a little, put them on a cutting board. After the nuts have cooled, peel them. This should turn out quite simply and without the use of any special devices.

Then wash the almonds thoroughly and fry them in a dry frying pan for 10-15 minutes. Stir the grains constantly while frying. After cooling the nuts, chop them with a blender into the finest possible fraction, almost into almond flour.

Now comes the time for sugar, which must be poured with ordinary water and heated until all the sand has melted and the syrup has become thick. The syrup should be thick enough to form into a ball.

At the end of cooking, add ground almonds to the syrup and cook for another 1-2 minutes (maximum).

When finished, add the essence to the mixture and place everything on a flat plate. Cover the mixture with cling film and cool.

The marzipan is almost ready. You can place it on a cutting board generously sprinkled with powdered sugar and roll it out to the required size. You can form it into all sorts of shapes or use it as a filling for a variety of baked goods. In addition, such a dessert can simply be wrapped in film and stored in the refrigerator.

This is how marzipan is mainly prepared in France. It turns out snow-white and “surely it works.” The most proven recipe for making marzipan mass from which various decorations will be molded.

Ingredients:

1. powdered sugar – 180 grams,
2. large egg – 1 piece,
3. almond essence – 3 drops;
4. brandy (or cognac) – 2 teaspoons,
5. almond powder (ground almonds) – 375 grams,
6. a little powdered sugar (for kneading).

Step No. 1: mix 180 grams of powdered sugar (there are 2 types of powder in the video) with 1 egg, first placing a bowl in which you will beat in a water bath. Once mixed, beat the mixture with a blender until thick, snow-white foam. You will have to beat for about 10 minutes. Beat in a bowl over boiling water (water bath).

Step #2: Remove the bowl from the water bath and place it in ice (ice water), submerging 5-10 cm. Add almond essence and brandy to the mixture. And continue beating with the blender.

Step #3: Add almond powder to the mixture. And mix well.

Step No. 4: place the marzipan mass on a board sprinkled with powdered sugar and form into the shape you need. It will be easier with powdered sugar. That's all!

And to make it completely clear, here is a video of preparing marzipan mass according to this recipe:

Types of marzipan depending on the recipe

On one cute site about shopping in Tokyo, I found an excellent illustrated analysis of the types of marzipan depending on the method in which this marzipan was prepared. So here's an illustration:

A is marzipan bought in France and prepared using the classic dry method.

B is marzipan prepared hot with the addition of eggs (see the recipe above for the French recipe).

C is marzipan prepared cold, but with the addition of raw eggs.

D is “marzipan” made from walnuts, and as we know, in general it cannot be called marzipan.

E is also a type of “marzipan” made from hazelnuts, cold and without eggs.

F is marzipan prepared cold with eggs.

Marzipan is an exquisite, sweet dessert, the very name of which makes you salivate profusely. This incredibly aromatic delicacy is used to make cakes, strudels, Easter cakes, cookies, sweets, pastries and many other masterpieces of confectionery art. The delicate dessert is completely harmless, because it contains only natural ingredients. Making marzipan at home is very simple and quite quick.

Marzipan has been around for so long that its history has already been forgotten. Today it is not known for certain who prepared this delicacy for the first time and where it happened. Several countries claim the title of the birthplace of the popular dessert: Germany, France, Italy, Hungary and Estonia. The culinary specialists of each of these countries firmly believe that marzipan was born thanks to the ingenuity of their ancestors. And is the real homeland of this luxurious dish really important? The main thing is that today everyone can enjoy its delicate taste and amazing aroma.

The composition of marzipan is simple, like everything ingenious: almonds and powdered sugar. It is thanks to the nuts that the delicacy acquires such a magical aroma and bright taste. Marzipan mass is a thick, elastic mixture that is very easy to work with. The structure of the delicacy resembles soft plasticine. Thanks to this, truly delightful decorations for confectionery products are created from marzipan: birds, animals, fruits, people, flowers and much more.

Another popular dessert made from sweet mass is marzipan candies. This delicacy is prepared in a matter of minutes and turns out incredibly tasty and tender. Marzipan candies can be safely offered to even the smallest sweet tooth, because they contain absolutely no artificial additives. There will be no harm at all from the nut dessert, but the benefits are obvious, because almonds are a treasure trove of vitamins, minerals and trace elements.

Almonds contain vitamins E, B1, B2, B3, B5 and B6. Thanks to such a number of benefits, the product can be consumed in almost unlimited quantities. Marzipan helps speed up metabolism, has a beneficial effect on the cardiovascular system, improves mental activity and memory, increases efficiency, strengthens the nervous system and protects the entire body from the development of cancerous tumors. The most important thing is that all the beneficial substances contained in nuts completely end up in the finished dish, because most recipes do not involve any heat treatment.

To make a tasty and healthy treat, you only need a little time, a simple set of ingredients and a little imagination. Marzipan recipes at home will help you create a real masterpiece of confectionery art.

The classic marzipan recipe consists of almonds, sugar and water. The aromatic nut essence will make the taste of the dish brighter and richer. This marzipan is suitable for any confectionery: it can be used to decorate a cake, use it as a filling for rolls or pastries, and also for making delicious sweets.

You will need:

• a glass of almonds;
• a tablespoon of granulated sugar;
• a few drops of almond essence;
• a third of a glass of drinking water.

Step by step guide:

Tip: if it seems that the mass is not elastic enough, it should be passed through a meat grinder.

This dessert turns out to be more flexible and manageable. You can sculpt any figures from it, cover the surface of baked goods, or use it for filling. Marzipan for cake has a very delicate and elastic structure, which is very easy to work with. These properties of the delicacy are due to the use of powdered sugar.

Products:

• half a kilogram of powdered sugar and almonds;
• three tablespoons of rose water;
• a teaspoon of almond oil.

Process:

Tip: finding rose water is quite problematic, but you can make it yourself. To do this you will need a handful of rose petals and hot water. The ingredient should be placed in a deep container, pour boiling water so that it barely covers the contents of the dish, and cover with a lid. Leave until it cools completely, after which you need to strain the rose water.

Marzipan with egg white

The recipe for marzipan with egg white is no more complicated than the others. The mass turns out smooth, plastic, and does not stick to your hands at all. With this dessert you can create original decorations for any confectionery or delicious sweets.

You will need:

• white from one chicken egg;
• a teaspoon of lemon juice;
• a few drops of almond essence.

Step by step guide:

Tip: if the almonds are too hard (old), they should be cooked for at least 5 minutes after the liquid boils.

Marzipan with cream turns out incredibly tender, tasty and refined. From the sweet mass you can make delicious creamy almond candies that simply melt in your mouth. Marzipan comes out quite docile, which makes it suitable for creating various figures used in decorating confectionery products.

Products:

• a glass of cream 20%;
• two glasses of almonds;
• half a kilogram of powdered sugar;
• a glass of wheat flour.

Process:

1. Pour the cream into a deep container, add the sifted flour and mix thoroughly until all lumps are dissolved. Send the dishes to moderate heat and, stirring regularly, wait until the mass thickens. The mixture should easily separate from the walls of the container. Remove the dish from the heat and leave until completely cool.
2. Soak almonds in boiling water, then cool and peel. Grind the nuts using a blender.
3. Add nut crumbs and powdered sugar to the cooled creamy mass.
4. Knead into a homogeneous, smooth, elastic “dough”.
5. Wrap the finished dessert in cling film and put it in the refrigerator or use it immediately for its intended purpose.

Tip: for a brighter taste, add almond oil, essence or a few drops of Amaretto alcoholic beverage to the dough.

Marzipan candies are a luxurious delicacy that will appeal not only to children, but also to their parents. The filling is candied cherries, which can be replaced with candied fruits, whole hazelnuts, dried apricots or raisins. The dessert is suitable for both the daily menu and as a holiday treat.

You will need:

• two tablespoons of lemon juice;
• one glass each of powdered sugar and almonds;
• a tablespoon of liqueur (optional);
• two chocolate bars;
• candied pitted cherries.

Step by step guide:

Tip: for a more sophisticated look, each candy should be dipped in chocolate and immediately rolled in wafer crumbs, chopped nuts or coconut.

Having learned how to cook marzipan, you don’t have to worry about the health of your little sweet tooth. This healthy treat will become the whole family's favorite dessert. Confectionery with marzipan will look great on the festive table, surprising guests with its appetizing appearance and amazing taste. In order for the dessert to always turn out “5+”, you must comply with some conditions:

By creating masterpieces from marzipan, you can give free rein to your imagination. Various types of chocolate, almond flakes, waffles, cookies, colorful candies, marshmallows, dried apricots, raisins, prunes and many other ingredients will help add variety. A sweet composition made with love will give real pleasure to all loved ones.

Attention, TODAY only!

Real marzipan made from freshly ground almonds is very tasty.
In addition, it is a natural and healthy sweet for children: it contains only pure nuts and a little powdered sugar. Making your own marzipan couldn't be easier. You can also paint it with food coloring in a variety of colors and mold this edible “plasticine” into a delicious and original cake decoration. Marzipan keeps well in the refrigerator for up to 6 weeks, so you can make it infrequently, but make quite a lot. Today we will tell you 2 recipes for making marzipan at home, as well as an alternative material for sculpting jewelry - marshmallow mastic.

Marzipan with sugar

What do you need:

• 1 cup almonds
• 1 tbsp. l. Sahara
• 1/3 cup water
• 2-3 drops almond essence

What to do:

1. Place unpeeled almonds in boiling water for 1-2 minutes.

2. Drain the water, let the almonds cool slightly and peel. To do this, press firmly on the core with your thumb and forefinger.

3. Dry the kernels in a frying pan for 2 minutes, stirring constantly. Make sure that the nuts do not begin to roast under any circumstances.

4. Grind the nuts in a blender until pureed.

5. Pour water over the sugar, place the pan over medium heat and melt the sugar, stirring it constantly. As soon as the syrup boils, stop stirring and cook, only shaking the pan. The syrup should thicken to such a state that a soft and viscous ball can be rolled out of it (after it has cooled, of course). Be careful not to overcook the syrup, otherwise it will turn into a thick caramel.

6. Pour chopped nuts into the syrup and cook over low heat, stirring constantly, for 2-3 minutes. Add almond essence and cook for another 1 minute.

7. Place the almond mixture on a work surface, cover with cling film and cool. Roll out the cooled mass with a rolling pin and shape it into any shape. Store prepared marzipan only wrapped in cling film, as it dries quickly.

Advice. Marzipan prepared only with sugar, without adding powdered sugar, turns out soft and elastic. But it may not be possible to create ideal figures for decoration. But you will definitely get sweets or an excellent filling for baked goods. If you want the marzipan to become even more elastic, pass it through a meat grinder.

Marzipan with powdered sugar

What do you need:

• 1 cup almonds
• 250 g powdered sugar
• 1 very fresh egg white
• 1 tsp. lemon juice
• 2-3 drops almond essence

What to do:

1. Pour boiling water over almonds in a large saucepan, place over medium heat, bring to a boil and cook for 1 minute. If the almonds are old, add a pinch of salt and cook for 5-7 minutes. Then drain in a colander and fill with cold water. Peel the almonds by squeezing the nut between your thumb and forefinger (it should literally pop out of the skin).

2. Place the almonds on a baking sheet and dry them in an oven preheated to 120°C for 10-15 minutes. Cool completely. Then grind the almonds into flour in a blender. If the crumbs turn out too large, pour them onto a baking sheet and dry them in the oven, but without letting them fry, for 10-15 minutes. Then dare again.

3. Mix ground almonds and sifted powdered sugar in a bowl. Add egg white, lemon juice, almond essence and stir until smooth.

4. Transfer the marzipan to a work surface lightly sprinkled with powdered sugar and knead until elastic. Wrap the finished marzipan in cling film. In this form, marzipan prepared with protein can be stored in the refrigerator for 5-7 days.

Advice. If the marzipan is too dry, add drop by drop a little cold water mixed with brandy or vodka in equal quantities. If too soft and sticky, add a little sifted cornstarch.

Marshmallow mastic

What do you need:

• 320 g (4 packs) white marshmallows
• 250 g powdered sugar
• 1 tbsp. l. lemon juice
• food colorings

What to do:

1. Add lemon juice to marshmallows. Melt in the microwave or in a water bath until it triples in volume. In the microwave it will take you 10-20 seconds.

2. Add food coloring of the color you want to the hot melted marshmallows and mix thoroughly.

3. Add sifted powdered sugar in portions and stir the mixture with a spatula or spoon.

4. When it becomes difficult to stir, place the mixture on a table sprinkled with powdered sugar and continue kneading with your hands until the mastic stops sticking to your hands. Then roll out the layer with a rolling pin to a thickness of 5mm. Wrap the finished mastic in cling film and put it in the refrigerator
for 30 min.

Advice. You can cover the cake with this mastic or sculpt various figures, leaves, flowers and other decor from it to decorate the cake. It is pleasant to work with marshmallow mastic because it easily takes the desired shape and does not stick to your hands. To glue the parts of the mastic together, just moisten them with water. To make the color brighter, simply add a little water.

Coloring marzipan

Marzipan paste and mastic can be colored with ready-made gel or dry food coloring. Purchase the colors you will need. If you can’t find some shades, you can mix them yourself. For example, a combination of red and blue paint will give a purple color; adding a little blue to the yellow dye will give you green in different shades. Food colors are made from natural sources - plants and fruits.

You can make your own dyes. The orange color of marzipan will be given by carrot juice or fresh orange juice, squeezed together with the zest. The red tint can be obtained by squeezing cranberries or lingonberries. The best brown coloring comes from burnt sugar or cocoa powder. The hardest thing to get is a green tone - it is made from blanched spinach and pureed through a sieve.

Roll the required amount of marzipan into a ball, make a small depression in it and drop the dye into it. Knead the mixture intensively with your hands. The better the marzipan is kneaded, the more uniform the color will be. If the shade seems not saturated enough for you, add a little more dye and knead the mixture again.

Marzipan is well known to confectioners all over the world, and in Europe it is generally considered one of the main delicacies for those with a sweet tooth. Despite the simple appearance of the product, it is not easy to prepare - all marzipan recipes, without exception, include almonds of the highest quality. Stale, rancid nuts are not suitable under any circumstances. Keep this in mind when making marzipan at home.

What is marzipan and what is it made from?

The name of the product is translated from German as “March bread”. Essentially, marzipan is a mixture of powdered sugar and almonds ground into flour, which are brought to a paste-like state with the help of additional ingredients. Next, the paste is used to form candies, figurines and other elements of confectionery decor.

The basis of real marzipan is always high-quality almonds. Its content in the paste should not be lower than 33%. Like any dish, the marzipan recipe has transformed over time. Today, other nuts, zest, fruits, rum and liqueurs are added to it... But the proportions of almonds and powdered sugar remain traditional.

As already mentioned, there are many different recipes and we suggest talking about some now. It is important to note that it is important to follow the proportions and cooking recommendations, otherwise nothing will work. Store the mixture by first wrapping it in film in the refrigerator or freezer. Before use, it must be removed from the refrigerator in advance.

Traditional marzipan recipe

Ingredients:

• 500 grams of peeled sweet;
• 15 pieces of bitter almonds;
• 200 grams of powdered sugar;
• 1 glass of water.

Cooking method:

1. At the first stage, the almonds should be poured with boiling water and the skin removed, and then they should be placed in the oven for a few minutes with the door open.
2. After this, the nuts should be ground using a coffee grinder until they become flour.
3. At the next stage, sugar should be made into powder, which should then be rubbed through a fine sieve.
4. Then you need to mix the prepared ingredients and it is best to use a mixer for this.
5. Place the mixture in a porcelain container and, constantly turning, spray the prepared cold water on it.
6. After this, transfer everything into a metal bowl with thick walls and heat over low heat. When the mass becomes homogeneous and thick, you can turn off the heat.

Hot method of preparing marzipan

This marzipan is perfect for filling a cake or pastries. It is important to consider that marzipan prepared under heat treatment must be used to decorate the cake immediately, while it is still hot and has not had time to cool.

Ingredients:

Cooking method:

1. First, you need to beat the eggs in a bowl and add the powder to them.
2. Place the container in a steam bath and cook, stirring constantly, until a creamy mass forms.
3. After this, remove the bowl and add the remaining ingredients, and then beat until it becomes soft.
4. Sprinkle the board or table with powder, lay out the paste and knead it thoroughly with your hands until smooth. It's important not to overdo it.

Cold method of preparing marzipan

This paste can be stored in the refrigerator and used after some time.

Ingredients:

• 2 yolks;
• 2 eggs;
• 230 g sugar;
• 230 g of powder;
• 445 g almond flour;
• 6 drops vanilla essence;
• 2 teaspoons lemon juice.

Cooking method:

1. First, combine sugar, powder, and then add flour.
2. In a separate container, combine eggs, yolks, lemon juice and essence.
3. Make a hole in the sugar mixture and pour in the liquid ingredients, then mix well.
4. Pour a little powder onto the surface, lay out the mixture and knead it thoroughly.

Recipe for marzipan with sugar syrup

Ingredients:

• 100 g almonds;
• 150 g sugar;
• 40 g of water.

Cooking method:

Homemade marzipan with additional ingredients

Recipe with cognac

Ingredients:

• 225 g of powder;
• 225 g almonds;
• protein;
• 1.2 teaspoon of liqueur;
• a couple of drops of lemon juice.

Cooking method:

1. Peel the nuts, put them in a coffee grinder, and then combine them with powder.
2. Mix and add other ingredients.
3. The resulting mass should be ground again and divided into two parts, which should be turned into a layer 3 cm thick.
4. They need to be wrapped in foil and refrigerated for at least 2 days.
5. After this, it is recommended to cut the marzipan into slices.

Rose water recipe

Ingredients:

• 580 g sweet almonds;
• 580 g sugar;
• 60 g bitter nuts;
• 4 tbsp. spoons of rose water.

Cooking method:

1. Dry the nuts and grind them in a meat grinder.
2. Add sugar and rose water there and mix everything well.
3. Place everything in the refrigerator for 13 hours.
4. After time, divide the mixture into small pieces and dry them in a warm oven.

Recipe with cream

Ingredients:

• 0.5 tbsp. cream 20%;
• 0.5 tbsp. flour;
• 110 g almonds;
• 250 g of powder.

Cooking method:

1. Combine cream, flour and mix everything well.
2. Place on low heat and stir until the mixture becomes thick and easily comes away from the walls and bottom of the container.
3. Place chopped almonds and powder into the cooled mass and knead into a homogeneous mass, which should be rolled out into a thin layer.
4. You can make figures from marzipan and dry it at room temperature.
5. You can choose any recipe or prepare several options and then choose the most suitable one for yourself.

How to make marzipan candies?

There are a huge number of confectionery products where marzipan is used as an ingredient. But this sweetness itself is considered a delicious candy. We offer you a recipe for homemade marzipan sweets that can compete with store-bought ones.

Ingredients:

• 150 g almonds;
• 150 g powdered sugar;
• 2 tbsp. spoons of lemon juice;
• 1 tbsp. spoon of liqueur;
• 150 g chocolate;
• 15 candied pitted cherries.

Cooking method:

Knowing these recipes, you don’t have to worry about your children who love sweets, since homemade marzipan and desserts made from it are not only tasty, but also as natural as possible. The plastic mass can be used to prepare various fillings for baked goods, to create decorations for cakes, etc. Bon appetit!

Marzipan.10 cooking options. Video on how to sculpt a baby

Preparation of marzipans. We sculpt a baby, flowers, fruits, other various figures, cover the cake

About making marzipans

Marzipans are used for modeling a wide variety of confectionery crafts, which are either completely finished independent works of confectionery art, or decoration elements for a wide variety of edible products.
Marzipans are also used for coating confectionery products and as fillings for sweet pies.


There are two main ways to prepare marzipan - with heat treatment and without heat treatment.
One of them, with heat treatment, takes a little longer, but marzipans of this type are easier to use, especially for sculpting various figures and for covering large confectionery products, because they are both more flexible and tastier.
The second method of preparing marzipans - without heat treatment - is faster: the mixture is passed through a food processor. But using these marzipans is more difficult.
Usually, marzipan is prepared in the first way for modeling and for covering large pies, and in the second - for covering small pies or as a filling with which the pie is filled before baking. After the cake is covered with marzipan, it is left in a cool, ventilated place for a week. Marzipans that are too wet will affect the color of the glaze.

Storing marzipans

Wrap the marzipans in cellophane or cling film (or place in a plastic bag) and place in the refrigerator or freezer.
Before use, keep the mixture at room temperature and knead slightly to restore plasticity.

We recommend using:
Basic MARZIPAN RECIPE with heat treatment
for home cooking
(according to V.V. Pokhlebkin)
Ingredients:
- 0.5 kg of peeled sweet almond kernels,
- 15 pieces of bitter almonds,
- about 200 g of fruit sugar (fructose),
- 1 tbsp. spoon of water.
Preparation
Scald the almonds, remove the skin, dry with the oven door open over very low heat for several minutes (avoiding not only burning, but also yellowing of the nuts!), then grind in a coffee grinder as finely as possible.
Grind sugar (fructose) into powder and sift through a fine sieve.
Mix the sugar and almonds thoroughly, preferably with a mixer, into a homogeneous mass.
Place it in a porcelain cup and use a spray bottle to sprinkle just a spoonful of water (cold, boiled) into this mixture. It is better to do this together: one sprays, the other turns the mass, continuously, evenly.
NOTE. To taste, you can add 50 g of washed and finely chopped raisins to the resulting mass, mix and pass everything through a meat grinder four to five times.
After this, the marzipan mass is placed in a thick-walled metal bowl (with a thick bottom) and heated with constant stirring over very low heat (with the addition of a small amount of sifted powdered fruit sugar - from 20 to 50 g) until the mass is homogeneous and softened.
When heating, avoid excessive overheating and burning!

VARIANTS OF MARZIPAN MASS
Option 1 (with heat treatment)
Yield: 700 g
Ingredients:
- 2 eggs,
- 175 g fructose (preferably) or powdered sugar,
- 350 g ground almonds,
- 4 drops of vanilla essence,
- 1 teaspoon lemon juice.
Preparation
Lightly beat the eggs in a bowl.
Mix sugar with powdered sugar and combine with egg mixture.
Place the bowl over a pan of boiling water and cook until creamy, stirring.
Take it off. Place ground almonds in a bowl, add vanilla essence, lemon juice and beat lightly with a spoon to form a soft paste.
Place the paste on a work surface dusted with icing sugar and knead until smooth.
Be careful not to overdo it or the oil will come out.
NOTE. Marzipans prepared in this way should be used warm before they lose their plasticity.

Option 2 (without heat treatment)
Yield: 900 g
Ingredients:
- 1-2 eggs,
- 2 yolks,
- 225 g sugar,
- 225 g fructose (preferably) or powdered sugar,
- 450 g ground almonds,
- 6 drops of vanilla essence,
- 2 teaspoons lemon juice.
Preparation
Mix 225g sugar and caster sugar in a bowl, then add ground almonds.
Separately, mix 2 yolks, 2 whole eggs, lemon juice and vanilla essence.
Make a well in the center of the sugar mixture, pour the egg mixture into it and mix well.
Sprinkle the work surface with powdered sugar and knead the marzipan mixture until smooth.
NOTE. It is possible, but not advisable, to replace almonds with hazelnuts, increase the amount of powdered sugar to 275 g, and reduce the number of eggs to one whole egg.

Option 3
Ingredients:
- 200 g fructose (preferably) or powdered sugar,
- 200 g peeled almonds,
- 1 egg white,
- 1 teaspoon of liqueur,
- a few drops of lemon juice.
Preparation
Grind the peeled almonds and mix with powdered sugar, protein, lemon juice and liqueur.
Grind the entire mixture again and form two layers 3 cm thick from the resulting mass.
Wrap them in foil and put them in the refrigerator for 2-7 days.
Before use, cut the marzipan into thin slices.

Option 4
Ingredients:
- 600 g sweet and 60 g bitter almonds,
- 600 g fructose or sugar,
- 4 tablespoons of rose water.
Preparation
Dry the peeled almonds well, pass through a meat grinder and, adding sugar and rose water, mix into a thick mass.
Place in the refrigerator for 12-14 hours, then cut the marzipan into pieces of the desired size and dry them in a warm oven or over heat.


Option 5
Ingredients:
- 300 g sweet and 10 g bitter almonds,
- 300 g fructose or sugar,
- 2 tablespoons of rose water. (I have a recipe for rose water in my diary)
Preparation
Peel the almonds and dry them well in a cool oven (hot kernels are easier to peel off the thin brown skin if you put them on a napkin, tie the ends, rub the kernels with your hands and sift through a colander).
Prepare the marzipan mass as described above (Option 4) and leave it in the refrigerator overnight.
Then cut the mass into balls of the required size, dry them in a warm oven, let them cool and cover them with chocolate glaze or melted chocolate mixed with a small amount of hot water.

Option 6
Ingredients:
- 500 g fructose (preferably) or powdered sugar,
- 320 g almond kernels,
- 4 squirrels,
- 1 tsp. cognac, rum or wine.
Preparation
Used to prepare various decorations in the form of fruits, vegetables, animal figurines, etc.
Almonds are scalded with boiling water, the nut kernel is freed from the shell and evenly laid out on a metal sheet to dry.
Oven temperature 40-45 degrees. C, time - 2-5 minutes.
Dried almonds are passed through a meat grinder, mixed with powdered sugar and whipped egg whites and passed through the meat grinder several more times until a homogeneous dough-like mass is obtained, cognac or wine is added and mixed.
The finished marzipan should be viscous, white and plastic.
Add whipped egg whites to marzipan that is too hard, and powdered sugar to soft marzipan.
Store the marzipan wrapped in cellophane in a saucepan with a tight-fitting lid.
Shelf life is no more than 1 month.

Marzipan with flour and cream
Ingredients:
- 0.5 cups 20% cream,
- 0.5 cups premium flour,
- 100 g almond kernels,
- 250 g fructose (preferably) or powdered sugar.
Preparation
Flour and cold cream are mixed in a saucepan until a homogeneous mass is obtained, heated, stirring over low heat or a water bath until the mixture thickens and does not move away from the bottom and walls of the pan, cool, add peeled ground almonds and powdered sugar. , if desired, a few drops of food coloring and knead into a smooth dough.
The dough is rolled out into a thin layer, the products are cut out into the desired shape and dried in air.


Marzipan without eggs
Yield 750 g
Cooking time 10 min
Preparation
1. Mix 350g ground almonds, 175g caster sugar and 175g sugar in a large bowl.
2. Beat 2 tbsp. l. lemon juice, 2 tbsp. l. glycerin, 2 tbsp. l. glucose syrup, a few drops of almond essence and 1 tbsp. l. brandy or sherry (optional) and add to the first mixture.
Knead for 3 minutes until you get a ball.
Wrap in film or foil.
Stores up to 2 weeks.

Watch the video "How to make marzipan"

How to sculpt a baby:

MARZIPAN
Ingredients
Almonds (peeled) - 400 g
Powdered sugar - 200 g
Sugar (can be brown) - 200 g
Water - 1 glass
Preparation

Make syrup from water and sugar;
bring to a boil and simmer for 20-30 seconds. Cool the syrup. We put almonds
into a food processor and grind into flour. Then add powdered sugar to it and
(do not turn off the food processor), pour in sugar syrup in a thin stream. When
the contents will turn into a smooth homogeneous mass - the process is complete.
It is best to store marzipan wrapped in cling film.