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How far in advance can you make marzipan decorations?

At least 1/2 hour or up to 2 weeks before shaping: In a medium bowl, mix almond paste, egg whites, vanilla and almond extracts. Add powdered sugar, 1 cup at a time, and knead until marzipan is no longer sticky. If making ahead, wrap in plastic wrap and place in an airtight container.

What is most important when working with marzipan?

USE VEGETABLE FAT OR ICING. If your hands are getting sticky when working with marzipan, you can either use a little white vegetable fat (Trex) on them or an icing sugar duster. Do not use cornflour as it can react with the marzipan and create mould and cracking.

Which country is famous for marzipan?

Although it is believed to have originated in Persia (present-day Iran) and to have been introduced to Europe through the Turks, there is some dispute between Hungary and Italy over its origin. Marzipan became a specialty of the Baltic Sea region of Germany.

How do you make a marzipan elephant?

Roll out a long fat sausage of marzipan. Using the small knife cut into the center of both ends of the sausage. Now bend the sausage in the middle to make the elephant’s body. Make a ball of marzipan and roll one side into a taper for the marzipan elephant’s trunk.

How do you shape marzipan without Mould?

Knead 1/8 teaspoon yellow solution into 1 portion of marzipan until a uniform light yellow color is achieved. Roll into a log and cut into 6 equal portions. Shape each into a teardrop shape, flattening the bottom slightly and bending some of the tops a little. Press a caraway seed upright into the tops to make a stem.

What does marzipan taste like?

What Does Marzipan Taste Like? Marzipan has a nutty flavor derived from the almonds in the mixture and can be very sweet.

Why marzipan need to be stored and protected after making it?

Marzipan modelled into various fruit shapes and vegetable, then coloured and sealed. To retain the eating quality and to extend the shelf life, the marzipan is sprayed with a thin coat of cocoa butter (commercially available in a spray can). Marzipan can absorb moisture or dry out so careful storage is essential.

Does marzipan go Mouldy?

Marzipan dries out over time, which makes it harder to roll. Once it’s on the cake, left for a week and then iced it will keep well of up to 6 weeks stored in an airtight container in a cool dark place. It doesn’t ‘go off’ as such for months but it tastes nicer eaten sooner rather than later.

How bad is marzipan for you?

The most toxic thing you might eat this Christmas is cyanide, in marzipan. Yes, it’s true, marzipan contains a source of cyanide, the same stuff you hear about in spy’s suicide pills and the pages of murder mystery novels.

Can marzipan spoil?

I have some left-over Marzipan from last year that is (afaik) still good to eat :D. Stored at room-temp in an airtight container. Store-bought marzipan with high sugar content still in the original air-tight packaging is totally fine for up to three years.

Can you eat marzipan raw?

Can you eat raw marzipan? The traditional marzipan does include raw egg whites not the yolks so there is no risk of salmonella. So unless you are allergic to eggs you can eat raw marzipan.

Why is marzipan so expensive?

TL;DR marzipan is uncommon, so the only marzipan most people are exposed to are the lowest quality and it turns them off; producing products with good fresh marzipan is expensive.

Should marzipan be refrigerated?

Marzipan is usually available in golden or natural colours. Like sugarpaste, marzipan will start to harden when it is exposed to the air so keep any unused marzipan tightly wrapped in plastic food bags. It does not need to be kept in the fridge. Keep a bowl of icing sugar handy.

What’s the difference between marzipan and Frangipane?

Frangipane is similar to a pastry cream and is used in much the same way. The almond paste base is enriched with sugar, butter, and very often, eggs. Marzipan is an almond candy. Powdered sugar and corn syrup (or glucose) get worked into the almond paste to form a pliable, clay-like substance similar to fondant.

Why does marzipan taste bad?

Its the bitter almonds we dislike probably because the flavour is stronger, and when made into a paste it is concentrated. Wikipedia says: “The aroma and flavor of marzipan can be attributed to benzaldehyde and hydrogen cyanide, which both derive from amygdalin, a compound naturally present in almonds.”

What is marzipan called in America?

mazapán

Can I use marzipan instead of frangipane?

you could use the marzipan to make a frangipane filling by just reducing the sugar in the recipe. butter, marzipan, eggs some flour. this can be used in about a zillion things.

What is the difference between marzipan and mascarpone?

Marzipan is considered to be the “king of desserts” anyway. The relatively high fat content of Mascarpone carries the marzipan flavour. So that the dish is not too heavy, ricotta, lightens the whole thing up again. The berry ragout adds a certain acidity.

What tastes better marzipan or fondant?

Marzipan has a stronger flavor compared to fondant, and it may trigger those with nut allergies. If color is important for your cake, then fondant will show bring, smooth colors much better than marzipan, which comes in a creamy yellow base color because of the almonds.