What is the difference between Almond Paste and Marzipan?
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- เผยแพร่เมื่อ 18 พ.ย. 2019
- Make your own almond paste recipe and never buy from the store again! It tastes better and can be made in 10 minutes flat. Almond paste is commonly used in pastries like frangipane tarts, bearclaws and tosconer squares while Marzipan is much sweeter and often used to make little candies.
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INGREDIENTS ►
14 ounces slivered blanched almonds or almond flour
8 ounces granulated sugar
3 ounces water
4 ounces corn syrup or honey
2 ounces butter softened
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In Germany we only have Marzipan. The higher quality Marzipan has more almonds in it. Originally a bit of rose water is in the mixture aswell ;).
Traditionally marzipan is 2 parts sugar to 1 part almonds. Almond paste is 2 parts almonds to 1 part sugar
Lübeker Marzipan is the best! I miss it soooooooo much!
Sometimes, instead of rose water, Germans use Brandy in making marzipan.
@@josemeyer7464
Sorry, but here are the ingredients of marzipan by Niederegger, pretty much THE German brand:
"The raw mixture must contain a minimum of 65% almonds and a maximum of 35% sugar. Extra sugar may be added during further processing, but Niederegger makes a point of not doing so."
www.niederegger.de/en/marzipan/hand-craftsmanship/
In Morocco we have almond paste with rose water, cinnamon and Arabic gum
In Europe it is the other way around. Marzipan usually has high content of almond (60-80%) whereas almond paste typically has around 40-45% almonds. Marzipan is used for confectionery and almond paste for baking. The world of opposites 😄
Niederegger😋😋😋
And for marzipan, you add bitter almond extract. Very easy to make at home. Like now, going to make my own almond paste for my Easter carrot cake 🍰carrot deco...
Yes, I’m from Europe too. And only know of marzipan.
You can still use egg whites. Just add sugar to your whites and heat to 175F while whisking. The sugar and gentle heat kills any bacteria in the whites. I got the idea from making Swiss meringue buttercream.
By far the most comprehensive review of the products talked about! I love that you compared all the different receipts and store bought types! So informative :)
Thank you so much! I strive to include info that is missing from other recipes
@@SugarGeekShow Though unfortunately, in terms of the question of the title, you missed out a bit. Comparing almond paste with one cheap marzipan sample is not really well researched.
Cf. www.niederegger.de/en/marzipan/hand-craftsmanship/
"The raw mixture must contain a minimum of 65% almonds and a maximum of 35% sugar. Extra sugar may be added during further processing, but Niederegger makes a point of not doing so."
I'm so glad to be led to this almond paste recipe. This recipe is much healthier and I will make this sooner and I agree with everything you said compared with other almond paste recipes. Many thanks for sharing this recipe with us.
I loved this!! So informative.
The fact that it didn't come out right at first made me subscribe !
Thank you for teaching me something today!! Great info!!
Love that you're making different recipes besides cake. You're my favorite baker and cake decorator on TH-cam😊
munchkinbite1 thanks so much! We have lots of different dessert recipes coming up soon 😄
M@@SugarGeekShow
I cut the recipe down to only make a quarter of it and it’s perfect not as sweet as I wanted it so I added 2-4 tablespoons of powdered sugar and kneaded it in it’s amazing. Thank you
Im saving this one! I love making bear claws, & have a very hard time finding almond paste in my town. Great information. 😍😍😍
Hi I've made this recipe and it is so good ,so tasty, thank you very much 🥰👍🏻
Amazing. I just make it and it looks pretty good. I use powder sugar instead of granular sugar. I am preparing for almond horn cookies in a couple of days. Thank you for your tips and guide.
Can’t put so good thanks for sharing your Recpie
I love that I can literally search on TH-cam for any of my baking questions and you have a video for everything 😊 my absolute favorite TH-camr 😘
Lala Ortiz yesss! Thank you so much 🙏😄
I was looking for a marzipan recipe bc well ive never used it bc im not much on baking (up til now that is). I ran across her video and thought, oh cool a sugar geek! Lol.. So i subscribed! I had no idea that marzipan was simply almonds 😳
@@SugarGeekShow I can't wait to try this my fathers mother is from Germany!
I agree, me too.
From retaining walls to marcipan !
I've wondered what the difference was between marzipan and almond paste and had always assumed they were the same. Thanks for the demonstration, Liz! I'd love to use this in an almond croissant.
Yesss! I love making croissants from scratch too!
5 use marzipan to cover cakes only. Use almond paste as cake mix.
I once read a German recipe to make it adding also oats and
dates. I used also other ingredients to make it more suitable to my
taste:
200 g blanched almonds, ground as finely as possible
150 g pitted dates
50 g oat flour
juice of 1 mandarine (2-3 Tbsp)
some lemon juice
3 tsp rose water or some Italian orange blossom drops.
Mix all the ingredients in a food processor.
Keep it in the fridge for one night so that the oats can get
softer.
That was explained very well, thanks.
Your video is amazing! I’m so happy I found your video/channel. Thank you! So many people confuse marzipan and almond paste on here.. it’s frustrating lol.
Just discovered your channel and I’m kicking myself for not knowing about you sooner! Informative, entertaining, and hilarious… a great combo! Just subbed!
I halved the recipe, but since I’m using almond flour, it was probably more like 10 oz and I still used the 4 oz of butter because it was very sticky. Thanks for sharing!
Great recipe thank you
I just bought a 7 pound can of almond paste for 2 bucks so I am looking forward to making some marzipan. I found a recipe that calls for adding food grade rose water and almond extract that I used before when I ground some almonds and made marzipan. I thank you for the video explaining the differences between the two.
You were fun to watch and now I know it all!
Here is the marzipan recipe if you want to try to make some fun figures for the holidays! sugargeekshow.com/news/marzipan-recipe/
I love your way of presentation😍😍👌
Waiting for variety recipes
I just found your site. I am excited to learn more.
Exactly the information i want to obtain!
Great job, thx!
If you want finer almond flour, blitz the almond flour and sugar in your food processor, but be sure not to over do so the nut oil doesn't turn it into almond butter.
I love the taste of almonds, so I add a little almond extract to the mix. Divine!
Amazing explanation! Thanks Liz! Sugar Geek? More like Sugar Sweetie!
I’m German. We make Marzipan throughout the year. Try DRIED Egg whites. Like when a person makes Royal Frosting for sugar cookies ! Add a bit of Rose Water about a teaspoon !! Thank You for teaching how easy it is to make ! ❤️
Debra Lunnen that’s a great idea! Thank you!
I use raw pasteurized egg whites for royal icing, marzipan, and anything else that requires egg white without cooking. Much safer, but a bit expensive.
You can also do two grinds in your almonds if you want it extra fine. Do the second one in a spice grinder or coffee grinder. Make sure it’s circular not oval!
Thank you!
Here is a link to the frangipane tart made with the almond paste which was DELICIOUS sugargeekshow.com/recipe/red-wine-poached-pear-frangipane-tart/
Thanks for sharing really help me😍😁😘
C'mon, you are a strong woman, you can do the entire thing by hand. Thank you for the video.
Thanks for the video and the recipe. A question though, surely adding butter will reduce the shelf life just like egg whites?
I make marzipan following an old Danish recipe simply calling for 2 parts of almond flour to 1 part of confectioners sugar mixed thoroughly together and then kneaded with a little bit of water (3-5 tablespoons per pound but just add little by little till required consistency is reached), or some prefer rose water, or a 1:1 sugar syrup, and a fairly small amount of almond essence (I would say half a teaspoon per pound of marzipan to your taste). It literally takes 5 minutes to make and with no egg white, and no butter, it will keep for a very long time. This recipe of course ends up providing roughly 66% almond, which is considered high quality marzipan in Europe, and obviously a fair bit less sweet but still absolutely delicious for confectionary or for baking alike. You can make it by hand, or in a stand mixer, food processor, or even a hand mixer with dough hooks. Also, you can play around with the almond to sugar ratio to suit your taste, and e.g. go for at 50/50 version if you like your marzipan sweeter. Try it!
Good job and know I know how to make the persian Baklava fillings which we add to it rose water and cardamon and Tastes very yummy
Scandinavians make marzipan from peeled and grounded almonds, egg whites (no nasty bacteria here), flour sugar and a little tragachant (optional). Some like to add one drop of bitter almond extract.
If the almond dough is heated and cooled it can be used for kransekake (wreath cake). The process makes it crispy on the outside and a little chewy on the inside.
In Germany Rohmarzipan = rough marzipan the stuff you bake with contends 2parts almonds+1part sugar and it is cautious roasted !
Thank you!!!
In production for such product is little bit different for long shelf life
Like the almond should be heated to a proper degree the sugar sometimes is mixed with dextrose or glucose syrup with little percentage of water to not add more moisture in the final product the glucose will act as a humactent to bind the water activity
The heat of the syrup mixture depending on the final desired texture
Without watching video...i liked it..because i know its worth knowledgeable 👍♥️
oh stop, you are too nice!
I’m so happy to have run across this show I’ve been buying almond paste from Amazon , so now I will make my own for the Bear Claws that are so delicious with morning coffee. Thank you so much!
I love your videos. Can I make petit fours out of this mixture.
I use beaten egg (white and yolk) as a binder, but I also add alcohol: two tablespoons of a spirit such as whiskey (Irish or Scotch), brandy or rum, and two tablespoons of fortified wine such as sherry or port as well as a few drops of almond oil and a little vanilla. The alcohol 'cooks' the egg which means that the almond paste can be kept for a lot longer than a few days. It also gives the almond paste a wonderfully rich flavour.
QUESTION? I just made Almond Paste for the first time and it tastes delicious but it required the sugar syrup to be cooked to 244 degrees (soft ball) I used a combination of corn syrup and honey. It was not sticky after I combined it with the almonds. Could this cooking step negate the need for butter?
you could totally go through some extra steps to mill down the almonds to even a powder😍
I like how she's all about saving dem coints.
??? What are you talking about? It doesn’t actually make sense.
Love the technique. USA measurement is different from many countries. I think your channel will benefit if you put also the weights in grams. Thanks for the video.
Hello. Can I use the almond paste to make amaretti cookies?
Finally got the almond paste to work! I had to add about 1.5 cups almond flour and more butter. Idk why. I'd make with almond flour next time.
Marzipan is used like icing sugar or fondants.
Almond paste is cooked, like a cake.. Hence sugar content in marzipan. Flour content in paste is for making cakes. We use both in England. See battenburge cake for marzipan to see how to use.
Thanks so much for the video I'm watching you from india ...my query is how do i get a liquid consistency to coat a cake or better still do you have a recipe for almond icing for a Christmas cake...cheers
Can glucose syrup be used as a substitute for the corn syrup? Please advise. Thank you.
Great show but its hard to find ready made marzipan in SA but thanks for the video ...loved it 💗✌
I'm confused by what you mean? You can make your own which is why I posted this video. is that not clear :(
@@SugarGeekShow yes it is easy and will defiantly give it a try I just purchased the things to try and make it on my own ✊✊☺
U r simply awesome. Extremely talented. Like your humourous style of explaining, so patiently
Nice channel. Cornstarch works also in place of egg whites.
I also saw some marzipan use egg yolk or whole egg as you use it to combine. I was wondering is it ok to use whole egg or yolk?
Will sugar substitute like Lakanto Erythritol or Swerve work in this recipe ?
What do you like for us diabetics making our own almond paste for recipes? I'd like to make almond horn cookies?
can almond paste be used to cover a christmas fruit cake
I make mine with icing sugar ground almonds almond essence and water.
They use egg white becuase it creates a shell. Almond paste in many countries is also dried and used as modeling paste
i was eating marzipan chocolate and had no idea what it even is, the moment i read almonds in the title i could taste them.
I bought a bar from the candy section from my local supermarket. On the package it says "marzipan". But then on bottom in small letters it says "almond paste". ??? I'm confused. Is it paste for baking? Or ready-to-eat marzipan candy?
Can I do the almond paste with the almond pulp I have after doing my almond milk ? Thank you.
Good question! Anyone have an answer?
Can I use maple syrup instead of honey or corn syrup?
Thank you so much for this video. Have you ever covered a cake with almond paste and then fondant-ed it?
I havent but I have a fruit cake recipe that I am going to try with it!
@@SugarGeekShow Okay :)
In my country it's customary for brides to use black cake which is made up of fruit preserves and alcohol for their wedding cakes. So to seal in the moisture and sometimes oozing of the alcohol through the cake, cake decorators would cover the cake with Almond Paste and then icing or fondant for the finish. Since store-bought AP is ridiculously expensive, given the quantity to be used to cover a 4-tiered cake, I was wondering if your recipe can work instead.
@@AmeliaBaljit Yes, but it is better to buy almonds, without the skin or take the skins off and grind into a paste add confectioners sugar and the butter at the end. Put into fridge for a couple of days then roll out and cover cake before icing. I do it with black cake at Christmas.
@@roxanbissember7295 oh I’m so glad I came across your comment. I am looking to make Christmas cake covered with marzipan. Can you tell me the recipe? Quantity of the ingredients? Thanks so much!
What is almond flour? I have heard of ground almonds, chopped almonds, split and whole almonds, but never flour. I use ground for my almond paste.
I'm glad that found your video. I recently bought 4 boxes of almond paste online and made petit fours. Unfortunately, the almond paste had a bitter chemical taste even though it says it is all natural ingredients. (perhaps an almond extract?) In any case, it made the petit fours taste bad (and it's hard to make a bad tasting petit four. At least this way I can make my own and perhaps freeze what I don't use. Thanks so much for your lovely videos!!
Aw man, what a waste too!! I'm so sorry you had to go through that
Be careful, some store bought almond paste is made with apricot pits and not only is it bitter but can also be toxic.
Is it necessary to add butter?
Could you use Splenda instead of sugar? I love almond letters but am diabetic.
Can I use agave syrup instead of honey?
Yummy
Do you use salted butter?
What is the difference between Fondant (sugarpaste) icing
what does the fructose do? can I make it with just sugar and almond flour?
The fructose is the binder. That's what the honey or corn syrup are for.
In Europe (Norway) marsipan are made of 50% almons and 50% powder sugar + eggwhite we eat a lot in christmas and easter time. Also on top of our cream kake ( Hvit dame) almond paste in danish pastry😂
Hi. I love your tutorials. Can i use almond paste to cover a fruit cake and then fondant?
Yes you sure can
Thank you. Really do enjoy your channel.
Looking to do a christmasy dessert. Any ideas?
Sharon Dawkins yes! I have a Buche de Noel video. th-cam.com/video/tKwy_xcih_g/w-d-xo.html
Or I’ve got lots of cookie recipes and a Bundt cake recipe on my blog, sugargeekshow.com.
Please don't put fondant over marzipan. It's kinda a waste. I don't like the taste of fondant, because it's basically just sugar. Almond paste tastes better.
Can almond paste be eaten uncooked?
I want to make Marzipan Rum Balls but it seems that Almond past would work better and not overly sweet.
Great
I’ve been struggling to find an easy but cute cake idea for my grandson’s first birthday. I am leaning towards a cake constructed primarily with RKTs and adding cake components. I’ve seen your tutorials and learned I can cover with a couple coats of BC before final coating (planning on mm fondant), which was my plan until I saw this. Now I want to coat it in almond paste.
*IN YOUR PROFESSIONAL OPINION* Do you think using almond paste would be a nice flavor combo and tone down the sweetness of the RKTs and fondant? Thanks!
P.S.: I’m in your neighborhood! My sister is working in Oregon, so I am down visiting her for the week 😊 I love this state ❤️
Almond paste is not as sweet as fondant so it's definitely a great alternative. I would actually make marzipan and cover with that as it's easier to handle. sugargeekshow.com/news/marzipan-recipe/
Sugar Geek Show You had me at “easier to handle”. 😊 Checking it out right meow 👍 Thank you!
Sugar Geek Show Looks very easy and somewhat redeemable using honey instead of corn syrup. SOME QUESTIONS:
- the info states this yields 14 ounces; how much marzipan does this recipe make with regard to covering a cake a la fondant style? (Sorry if this was in a video and I missed it, I only read the blog)
- since it tears easier than fondant, should marzipan always be rolled out thicker than fondant would typically be rolled? (Common sense says yes, but I’ve been surprised before - I merely wish to go into this endeavor as informed as possible!)
- should it come to room temperature before attempting to roll out or best to start rolling it out fairly chilled?
As always, much appreciated!!!
2 cups almond flour, 1 cup icing sugar, about 2 tbls COLD water, 1 tsp almond e tract. Mix together and roll out. Refrigerate for one week. That’s it.
Ingredients in sensible units
400g blanched almonds
225g sugar
85ml water
113g corn syrup or honey
56g softened butter
Sagisli, I was looking for someone to mention the bitter almond which, for me, is the taste of marzipan. You’re getting it through the amaretto. My children never liked it so I started making my own and adding vanilla or a drop of lemon or orange oil depending what I use it for. I also add powdered white food colouring so it looks white like fondant and colours prettily to make roses or whatever you would make with fondant. It’s not as smooth so the flowers are a little rougher but I’ll sacrifice the smoothness to be eating almonds ant pure sugar fondant.
Sugar is an acid. As such, it chemically cooks the egg white.
what can you make when you need marzipan but the family has a nut allergy?
some told me that we could use cornflour -but I'm asking you because you may have tried something different.
What are you using it for? Corn flour will change the flavor a lot
I love how informative your clip was . I had always wondered what the difference was between almond paste and marzipan . You explained everything carefully, step by step that I doubt I'll mess it up when I make it for Easter . I was wondering, is it possible to make an UNSWEETENED almond paste ? I plan to make Strawberry Daifuku from a recipe I just downloaded from TH-cam that uses white bean paste, but because I need to watch my sugar intake, ( and because I want it to have an almond flavor ), I wanted to mix an unsweetened almond paste WITH the bean paste, before enrobing the strawberry with the confection . Please do a detailed clip on how to make an unsweetened version of this recipe, or if it can't be done, please do a detailed video on why not . Thank you .
Here almonds are around 11.99 and up. Even at winco!
I just wish u guys convert to cups also, just tired of googling the conversation 😁 but thanks for this.
Do you boil honey? You just did it?
My dad always added a boiled potatoe to almond flour, It did taste like marzipan not to sweet.
"why would you use egg-white when you can use sugar?" golden!!!! keto girl there!!
I see many recipes, especially swiss princess cake, that say to use marzipan for the covering. It looks more like fondant to me because Marzipan doesn't seem to have any stretch. Are some people calling fondant... marzipan?
On the great British Baking Show, marzipan was used for the sweedish princess cake, but I made one using fondant. Only to discover I hate fondant and won't be using it again. Tasted great but the texture was like chewing gum sort of. Yuck!
How can i make it white
Thank you for teaching 😍😍😍😍😍😍😘😘😘😘😘
when the imposter is *almong* us be like:
Coming from Europe myself, I’ve always known of marzipan, never of almond paste.