Homemade Marzipan recipe | Done in 5 minutes | Pastry 101
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- เผยแพร่เมื่อ 8 ก.ย. 2024
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Making marzipan is actually so quick and easy! Do try it - and wait for the stollen pound cake recipe.
▶Homemade Marzipan◀
Almond Powder (or almond flour) 100g
Powdered Sugar 62g
Almond Extract 4ml (or kirsche)
Egg whites 15g
① Sift the almond powder/flour and powdered sugar.
② Add in the almond extract and egg whites.
③ Mix it well.
④ Combine everything together into a dough.
⑤ Wrap it well and store in air-tight container.
▶How to store◀
You must wrap it well with cling film and put it in an air-tight container. (or else it’ll DRY OUT) Store in the fridge up to 3 weeks (up to 2 months in the freezer). I know that shelf life is much longer for store-bought marzipan, but this is home-made so best to keep the shelf life short to be on the safe side.
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#marzipan #almonds #stollen #sugarlane #조한빛 #슈가레인
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Thank you for your tutorials, you are a great teacher (breaking down everything slowly and precise) your patience is what we need to make these incredible recipes.
You're very welcome!
@@HanbitCho . How many eggs sir.?
I’d just run out of marzipan because of making stollen but I still needed to make one more stollen for a friend so I used your amazing recipe and it is absolutely delicious
good!
Well done
Is it icing sugar chef
True Marzipan from Lübeck only contains 4 ingredients. Blanched almonds, powdered sugar, bitter almond oil and rose water.
There is no egg white in it.
The ratio between almonds and sugar is 75 to 25 and the amount of liquid in Marzipan should not exceed 17 percent of the weight. This is the perfect Marzipan to work with.
yep
I love almond extract too. It’s made with bitter almond oil, so it’s needed for flavor because regular almonds don’t have it.
I freeze my almond paste (in the USA what other people call marzipan is our almond paste, with marzipan having more sugar). I made a batch a few days ago and added a little rose water, too, since I saw some German people mention its inclusion.
yeah i love almond extract.
I always have bitter almonds here because we harvest them from our garden, flavour is totally different.
I lived in Lübeck Germany for some years. I am a Marzipan addict since than. Try to put one or two grated bitter almonds into the dough! Or some drops of bitteralmond flavor. Sensational!
nice!
Hey chef ✌️
Nice video/tutorial .
This video cheer’s me up a lot. I had a big smile on my face when I saw the package of LÜBECKER MARZIPAN.
I am actually from the small town LÜBECK and life here is well.
Greetings from Germany/Lübeck ✌️✌️
Glad you liked it. haha you're from lubeck? nice!
I have used marzipan many times and never thought to make it myself. This is great! Thanks for sharing!
You are so welcome!
Super useful, as always. My sis looooooves marzipan so I trust your recipe and I'm sure she'll fall in love with it. Thank you very much, Chef!
Thank you so much
🎄❄️⛄️ Oh wow this Marzipan is so so easy to make; much appreciated.
yay
You tutorial was simple n precise. Yeah ! I can try on my stollen bread soon . Thank you chef 😍
thanks.
I love almond flavor. Marzipan, spritz cookies, pistachio almond ice cream, Dr Pepper, etc. I love it all.
nice!
Perfect timing for the holidays, Chef! Thank you. I love marzipan but find the store-bought ones too sweet so I will follow your recipe and make my own marzipan. It should also perfect for baking inside a Stöllen!
Happy holidays!
I never know it's so easy to make the Marzipan. Thanks Chef Hanbit for sharing this recipe.😊🙏🙏
My pleasure 😊
THANK you looks easy to make quite often can not find it to buy I will give it a go
okie
Love Marzipan! I like to do simple enrobed chocolates with it. The dark chocolate and marzipan combination tastes great
So good!
Wow, this so simple and easy. I will give it a try. Thank you, chef.
You are welcome 😊
Thanks for another interesting video. I never knew you could make marzipan at home.
Yes you can!
한빛 쉐프님!
수고 했어요!!!
넵!
Just amazing as always❤❤❤❤please do share few ways how to use marzipan. Also some korean desserts or cakes that would be nice also
Sure 😊
Wow this is brilliant awesome recipe❤❤❤
Thanks a lot
Thank you sir. I have looked for a quick and easy as well as tasty marzipan dough. Please take care. Bless you…
Thanks, you too!
Your Channel is one of my Favorite cooking channels. I enjoyed watching this and I love your style. So creative. Worth watching.
Thank you so much 😊
Certified Gold!!!!!
lol
Wow this is good, so well balanced much better than store bought. Made and ready for the stollen. Let's go 🕺
Hope you enjoy
@@HanbitCho gamsa halgeoya
Hi there, thank you for this recipe, so I need to put in the fridge for next day use, thank you so much.
it's in the descriptions.
I thought marzipan is hard to make, but it is so easy. 감사합니다 chef!
Yes, thank you
감사합니다 한빛 😊
thanks!
Thank you Chef Hanbit🙏. Every video from you are great lesson learnt!
yay!
Thank you chef for sharing this recipe! Very useful for me!
You are most welcome
It's great, you share the video is so good. Wishing you a happy and warm day
Thank you! You too!
Thx for this recipe. It's easy, fast and delicious.
Thanks for liking
Thank you very much.
thanks
I just love easy recipes or tutorials like this. On another note, please do a Xmas roll cake video. Thank so much!
ok!
Thank you for such a beautiful recipe...
Most welcome 😊
Love this. Very helpful.
Glad it was helpful!
Thank you for your tutorials and video, they are great as you are 🌸
Thank you so much!
So easy, thank you so much!!!!!!
I didn't know this was so to make marzipan. Thanks.
yep!
Thank you.
You're welcome!
Do you really mean Kirsche as a substitute? Here in Sweden/Europe it is a cherry flavored liqueur. Maybe Amaretto or Disaronno is better? Cheers for recipe and video! 😊❤️
yeah. well not sure about others.
Thank you!!! Excellent!❤
You are so welcome!
Thank you
You're welcome
This is amazing! Thank you so much!
You're so welcome!
Thank you for your wonderful videos
You are very welcome
Thank you so very, very much! L
You're very welcome!
Thank you so much for the tutorial, chef. It's much more simple than what I thought. Hope your stollen pound cake vdo comes out soon :)
it's actually so easy!
I use marzipan for a prop for some of our training exercises
Looks just like high quality boom 2:25
nice
That simple, Nice!
Sure is!
Thank you for sharing your recipe Chef H.. I used Amaretto if almond extract not available…hope stollen is the next recipe you will share.
Sounds great!
I made this recipe a few days ago. Tastewise it was delicious but it was very soft and didn't harden much in the fridge either. Should I just use more almonds the next time? Thanks for sharing the recipe!
i usually use this for stollen and it works fine?
New glasses...Thanks for the tutorial chef Hanbit
My pleasure 😊
wow 🤩 thanks for caption in English 💐
You are welcome 😊
I love to listen ur voice 🥰🥰🥰🥰🥰
thanks lol
Hi Hanbit, I am your dutiful student from Hong Kong! Thank you for all the great videos and the truly useful explanations. Wonder if it is safe to use raw egg white (especially if when the marzipan is not used until for some time). I have made battenberg cake using marzipan with just water. I would think your recipe will be better as the egg white gives the marzipan more elasticity and moisture but i am still slightly worried about raw egg white. Hope to get your advice. (Also hope one day with these nonsense lockdowns out of the way, I can come to your school in Seoul to take up a lesson or two!)
oh well i'm actually going to bake this when making stollen so it doesn't matter much.
Thank you you are the best 💯💯🙏
No problem 👍
I love watching your videos such a pleasure ❤️
I'm so glad!
Very nice
Thanks
Perfect thank you
You're welcome!
@@HanbitCho thanks
I don’t blink until your stollen launched on air😊xx
lol
Thank your for this nice video Mr. Cho!
I'm looking forward to your new tutorials.
I hope to see some Christmas Cookies soon. ;)
Happy holidays!
Thank you chef
You are most welcome
Another great video!
Thanks again!
I subscribe just cause of your intro. Thanks for making this happen
good!
Thank you 😊
You're welcome 😊
Hi Hanbit , great video and happy 2023 New year 🎉to you and family!
May I ask, can I bake Marzipan? Or what can I replace egg white with ?
Thank you for your attention.
yeah you can bake marzipan.
@@HanbitCho noted with thanks 🙏🏻
Thnk you.... I love you
Thank you too!
Thanks cheff
My pleasure
Hi chef, this is amazing. Can we eat Marzipan without baking please
hmm not sure if you can eat raw.
Thank you for the video always looking forward to them🙌🏼
I have a Question... is there away to make marzipan without the egg white? 🥚
Where I'm from it's not so safe to eat it uncooked.
oh i always bake it anyway so it's not a problem.
I want to make a princess cake and it requires marzipan to cover the cake. So the marzipan won't be baked. Can I substitue the egg whites with meringue powder or albumin powder?
I'm just thinking about a Marzipan because as a Mexican I really love the Marzipan 👀
yep!
Could you use an Almond Liqueur (amaretto disorano) instead of extract or kirsche? Could you also do the same thing with hazelnuts?
Yeah that works
Great video sir!
Glad you liked it!
You’re amazing chef , .감사합니다...
thanks!
Hi Chef, great video. I would like to use the Marzipan in homemade chocolate bon bon's. Can I add cream to the mixture to give it a more liquid texture so that I can pipe it into chocolate moulds?
hmm not sure about this...hmm
very good. thank you for your video! do you have stollen recipe?
or other recipe with marzipan.
Not yet!
omg chef, at first glance you look like joo dan tae from penthouse😂. i feel like i'm watching joo dan tae baking😭. thank u chef for the recipe. i really enjoy the results of my food after watching your video❤
Wow, thank you
Hi Hanbit, I hv a question? Why do u need to use egg white?? Also if it's uncooked is it safe to store??, Pl help. Thanks heapd
i'm going to bake it so it's ok.
Great!
thanks!
روعه. 🙋♀️⚘👌🇪🇬
thanks!
Hi Hanbit, love your videos I've learned so much from them and always find them extremely helpful, especially your deep dives into the basics.
I've been having a lot of trouble with gelatin lately and was wondering if you would ever do one of those explanation videos, like you did with tart shells on gelatin (powder, leaves etc) and alternatives.
Looking forward to your Christmas videos! Thanks again for the knowledge and entertainment
oh gelatin. ok got it.
@@HanbitCho THANK YOU SO MUCH
Hi chef. I love your site and all ur videos. Dear chef do u have any recipe for Marron glacé please. And if yes would please share it with us so we will make it for Xmas. Thanks a lot and happy holidays
ah ok!
Great recipe, but what about the kind of marzipan for just eating straight, like the chocolate-robed ones they have in Germany?
yeah well not sure about those.
Is it possible to make my own Almond powder? Just blitz some blanched almonds?
yeah you can but not recommended.
Next, will wait for your stollen bread recipe . hahaha
😋
Don't forget to mention that due to the raw egg white, this marzipan must be stored in the refrigerator. If made without the egg, it can be stored at room temperature (since then it is just almonds and sugar).
don't forget to read the description
Hi,my query is about sugar paste flowers.I am from Mumbai,India.My sugar paste flowers(I made small flowers using plunger cutter,1mm petal thickness ) loose their shape,get flattened .Today's temp range 28° to21°c ,humidity is 57%.Thanks.
weird, it shouldn't loose its shape cuz it dries out!
Amazing! And so easy! Question...can we use meringue powder instead egg whites?
not sure!
Chef , what’s the best filing for macaron that is stable and can withstand travel ? Thanks
huh macaron? right.
Could you make multiple batches at once?
yep
Ulala yummm!
ulalal!
@@HanbitCho loved it chef #ulala
Chef Cho, do you have fluffy soft milk bun recipe to teach and share? I keep try but couldn't achieve the result i wanted.
oh i don't T.T
What about the salmonella from egg white? Should we used water bath so sanitize the eggs?
you just use raw egg whites here. I'm going to bake it later.
Pls give the exact measurements of sugar and almond powder. Thanks
sure.
Thank you for the tutorial. May l please have the quantities to make a kg of marzipan
Yes, sure
Hi Chef, may i know marzipan is use for what?
Nice, can i use no egg white?
oh u can
Dear Mr.Hanbit Cho , I wish you will come up a English Version Book.My Christmas wish 😊
lol yeah one day!
Waiting ....
Thank you very much
Actually there is traditionally rose water in it as well. 🤫 regards
yep.
How do you store marzipan? I made some before and was told it should last a long time. I think mine went molded in few weeks.
take a look at the description - i've written down how to store it.
If I am using the marzipan for my stollen, is it fine if I don't use pasteurized egg whites?
are you going to bake your stollen? there's your answer!
Hello, thank you for sharing, can you make us a perfect eclair course please?
Great suggestion!