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Beaten eggs and cream are also used at times to make almond paste that is used heavily in a confectionary as a base for making cookies, cakes, pastries, and even biscuits. However, despite similarities in ingredients, there are differences between almond paste and marzipan that will be talked about in this article.Īlmond paste is, well, paste of almond that requires blanching of almonds and then ground it in a processor and then mixes sugar and cooking oil to bind the ingredients together. In fact, there are many people who use the two products interchangeably. There is another product used frequently in confectionaries called marzipan that has many similarities with almond paste. It is used commonly as a filing in pastries, pies, and cakes. Coat your hands in powdered sugar and begin to knead the marzipan, working it until it is smooth and pliant.ĩ.The paste of almonds is very popular among various cuisines of the world because of its flavor and taste. Spoon the marzipan onto your prepared work surface, and turn it with a metal spatula until it cools down enough to touch.Ĩ. Stir in the ground almonds and the egg whites, the place back over low heat and stir for 2 minutes more until the mixture is thick.ħ. Place the bottom of the saucepan in the cold water you’ve prepared, stirring the sugar mixture constantly until it becomes thick and creamy.Ħ. Uncover and boil until the temperature reaches soft-ball stage, 240 degrees on a candy thermometer.ĥ. Bring to a boil and cover, boiling, for 3 minutes.Ĥ. Add the cream of tartar and turn up the heat. Place the sugar and 2/3 cup water in a large heavy saucepan and heat gently, stirring, until the sugar dissolves.ģ. Fill your sink or a large bowl with cold water.Ģ. Prepare a workspace by sprinkling powdered sugar over a marble slab, wooden cutting board, or large baking sheet. You could colour either but would need to take into account that it starts off with a yellow tinge so would need to adjust the colouring to allow for that.ġ. I would expect it would be very difficult (if not impossible) to roll it thinly but recipies probably vary. The marzipan my Mum makes sounds like FromScratch's - sticky and not very smooth and my Mum at least doesn't roll it out very thin. I have never seen it used with whipped cream but it sounds yummy! In that case I couldn't use buttercream anyway because one of the people the cake was for is lactose intollerent although I guess you could. When I used it to cover a cake (the house cake in my photos) I used jam to stick it to the cake, as FromScratch says apricot jam is traditional. I find it easier to work with but I guess thats because I dont have much practice with fondant. I have only used almond paste as opposed to real marzipan but I know my Mum uses lemon juice instead of the egg whites when she is making it (she wouldnt ever use raw egg).Īlmond paste (ie store bought marzipan) is much closer to fondant in texture than marzipan but is denser. Too bad you didn't get the chance to try something new though, that's always fun, especially when someone wants to pay you for it! 005% chance of getting sick from an egg white, or once every 84 years! Bummer!Įgg question: in short, no, you have no worries about your recipe having egg whites and leaving it out. Anyway, on the rare occasion I only use it for cutouts since I have yet to have anyone request a whole cake. I use Toba Garrett's recipe out of the Well Decorated Cake and it does not have egg whites, but maybe that is what makes some marzipan have more stretch like royal icing? In her book she covers a whole cake but actually cuts a circle for the top and cuts a strip for the sides instead of covering it like you would fondant. Cakes like Princess Cake, which is really yummy, has the marzipan on the outside over whipped cream, and there are 2 bakeries here that sell boatloads of them and do not refrigerate them. It's used a lot in Europe, cakes are torted, filled, then the outside is brushed with apricot jam (so the marzipan sticks), then covered in royal icing. The marzipan I make is a lot different then fondant, it does not stretch the same (but it does stretch a little), it's really sticky and it dries really quickly.