Here’s the marzipan I’ve been using recently. It’s yummy and great for covering cakes, while being just a little lower-sugar, with a higher ground almond ratio, and healthier. I also found that using a combination of bitter almond, pure rose and orange extracts makes for a super delicious flavour! This marzipan’s extra easy to make and eat.
In Europe our egg whites are generally considered safe, used raw in these kinds of recipes. But you can also buy pasteurised egg white if you prefer. Otherwise, try my egg-free sugarfree marzipan.
- 75g/3/4 cup + 1 and 1/2 tsp ground almonds
- 25g to 50g/5 and 1/3 tsp to 10 and 2/3 tsp caster sugar (superfine sugar)
- 20g/7 and 3/4 tsp icing sugar (powdered sugar)
- 20g/5 tsp ground birch xylitol or icing sugar
- 10g egg white (about 1/4 of an egg white from a medium-large egg)
- 1/8 tsp bitter almond extract (optional – could also use vanilla extract)
- Optional: a few drops of pure rose extract and/or orange extract
- Whisk fine ground almonds, sifted icing sugar, xylitol and caster sugar in a medium-sized bowl, to combine.
- Use rubber spatula or spoon to stir in egg white and flavourings (extracts), until just combined.
- If not using, place in reusable plastic wallet or wrap in plastic film, and chill in refrigerature until needed – for up to 3 or 4 days.
This marzipan can also be frozen several months (defrost at room temperature a few hours before using).
I’ve used this marzipan to cover a Swedish Princess log cake and some Swedish vacuum cleaner cakes (dammsugare).
Delicious, not too sweet and great for covering cakes!
I’m just going to work on getting a more delicate green next time. 🙂