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.

While there are no standards in the US for almond content in marzipan, it tends to be between 25 and 30 percent by weight. Marzipan can be eaten raw and is used to make candies, ice cakes, or as a filling.

If this is the case a good substitute for marzipan is a thin layer of sugarpaste and then cover as normal. Let the first covering dry before applying the second cover. You could also use half chocolate modelling paste and half sugarpaste kneaded together.

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.

Almond paste is traditionally used as a filling in cookies, cakes, tarts, and other desserts. It pairs particularly well with chocolate and certain fruits; you can cook it or leave it raw, depending on the recipe. Almond extract enhances its lovely, distinctive nuttiness.

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.

Generally, marzipan is considered vegan-friendly, however, it's always worth checking the ingredients list in case egg or dairy has been used.

Simply add raw almonds (with skin on) to a blender and blitz until a fine, powdery flour is achieved. I like to turn the blender on the highest setting for 5-10 seconds, then stop, shake, and hit the sides to see if any clumps have formed. Then blend again until fine and powdery.

In a danish "pure raw marzipan" the marzipan must consist of at least 60% almonds according to danish law. The rest is sugar and water. There are some recipes online with 50/50 sugar and almonds. But that is far too sweet for a danish marzipan.

Is raw egg in marzipan safe? ›

As it contains raw eggs it shouldn't be given to anyone in an at-risk group, including pregnant women, the elderly, the unwell and the very young.

An almond paste made using a blend of sweet and bitter almonds, with added humectant, preservative and natural colour. Golden Marzipan is suitable for covering cake, or as an added layer underneath icing. In addition it is an ideal product to create decorative models with.

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'.

Frangipane is a rich, cream-based filling, while marzipan is a thick paste mostly used for decorative purposes. The main thing they have in common is the almonds required to make each one, but beyond that, they're wildly different — especially in consistency — meaning you'll find them used differently, too.

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.

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.

Almond paste is a flavorful spread made from ground blanched almonds, sugar, and egg whites. The sweet paste appears in a variety of baked goods, whether folded into pastries and almond cakes as almond cream; breakfast fare like bear claws, almond croissants, and waffles; or enjoyed on its own as marzipan candy.