Marzipan or Almond Paste

hi Jo,

I've seen some ppl use raw egg whites when making marzipan. So, what's the purpose of the dried egg whites in the marzipan ?

In fact all marzipan recipe I saw used raw egg white. I improvised marzipan recipe with Meringue powder as I like the idea that meringue powder is pasteurised and safer for consumption. Either raw or dried egg white, the function is to set the almond paste, which is the same principle as royal icing.

Hi Jo, why the need to use 50% of icing sugar and 50% of castor sugar? how about using solely icing sugar, will the texture be affected? TIA

Some recipes do call for icing sugar alone. It all depends what kind of texture you are looking for. Castor sugar gives rougher texture which most of the convetional marzipan recipes are going after. This kind of texture you could feel the 'bite' of the sugar. I recommended the sugar to be processed as certain brands of castor sugar in Malaysia can be pretty granulated or coarse.

Thanks Jo!

Jo, some recipe call for lemon juice about 1 tsp. Any different?

Some recipes require lemon juice or cream of tartar, both are acidic to act with egg white which is alkaline. Meringue powder contains cream of tartar already so adding water will do. I guess this reaction isn't really required in the making of marzipan as there is less mixing and volume building compared to meringue, chiffon, etc. That is probably why some marzipan recipes need neither lemon juice nor cream of tartar.

Another function of lemon juice in marzipan made using raw egg white is to cut down the egg white smell.

ok thanks

Jo, try out your recipe above yesterday. Looks dry and crumbly like breadcrumbs. So I add extra 2 tsp. water and put in the fridge overnite. Just now try to knead it but it doesnt work out like dough still crumbly and oily. So please advise what went wrong?

Amy,

I had the same problem too and resorted to using the eggless marzipan recipe which I have posted here. It would be good to know why it didn't turn out as well though. Jo's mixture looks so nice and smooth.

Marzipan is not pliable like what we experience from fondant. It could be you gals are too used to fondant After refrigeration, the marzipan should firm up. To roll out, place in between 2 sheets of wax paper, roll out, cut out just the size you require to cover each side of the cake.

Amy, this is the same recipe which you came 2 years ago to my Classical Christmas class. You did see how I made, roll and used the paste to cover my fruit cake. I can even shape them into carrots By the way, only light kneading to bind into a dough, don't knead as if you are kneading fondant; the texture of marzipan is 'short' in nature. The only binding agent here is egg white while in Anne's recipe, corn syrup is a better binding agent.

Hey girls,
I know why you gals have been complaining. I made a small yet big enough to alter the whole recipe - typo error on the amount of water. It should be 1 3/4 tbsp and not 1 3/4 tsp water. Was referring this recipe when I was preparing for the demo tomorrow. Sorry ya. I have edited the water amount at above recipe

Why is marzipan chosen over fondant..? Firmer? Or better tasting!

Actually they are different pastes and used for different purposes. Marzipan is normally used for wrapping fruit cakes and some simple modeling, typically fruits. It can't actually do most of the job of fondant owing to its texture, taste and colour. Marzipan is tradionally used for wrapping fruit cake before the outer fondant/royal icing layer.