What is the difference between Almond Paste and Marzipan?
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- Опубликовано: 28 сен 2024
- 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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Love that you're making different recipes besides cake. You're my favorite baker and cake decorator on RUclips😊
munchkinbite1 thanks so much! We have lots of different dessert recipes coming up soon 😄
M@@SugarGeekShow
Here is the marzipan recipe if you want to try to make some fun figures for the holidays! sugargeekshow.com/news/marzipan-recipe/
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.
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 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!
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
Hi I've made this recipe and it is so good ,so tasty, thank you very much 🥰👍🏻
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.
Can’t put so good thanks for sharing your Recpie
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😂
Great recipe thank you
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.
I just wish u guys convert to cups also, just tired of googling the conversation 😁 but thanks for this.
I just found your site. I am excited to learn more.
Thank you!
Industrial marzipan may have less than 50% almonds but that's just a way to produce cheap marzipan. In Europe, traditional marzipan should have more almonds than sugar.
Thanks for sharing really help me😍😁😘
Honey is good for health. It's better to use honey than sugar.
28% almonds is a very low quality marzipan!!! It needs 70%+ !!
Which is more costly, sugar or almonds? That's why I at least, make my own.
Is it necessary to add butter?
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 ✊✊☺
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 ?
Great
Can I use agave syrup instead of honey?
Skip to 7:30 for the answer to the title.
Corn syrup is VERY bad for your health. Seems an unwritten law that in the USA everyone has to use that bad sugar, corn syrup.
Thank you for teaching 😍😍😍😍😍😍😘😘😘😘😘
At:48, what the heck was that? You are so silly and cute!
Corn syrup is NOT glucose!
Hello liz
I love your job just to tell you that for me you are my mentor since I found your channel my work has really progress and I always want to be better in every cake I'm baking. When I sell a cake my clients are just like ""wow" they would have not imagine such a result, and I am still learning..
@@lragot8392 Keep up the good work!
Thank you
Stay Inyo lane foo!!!!
I have problem with your measurements
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.
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
Ingredients in sensible units
400g blanched almonds
225g sugar
85ml water
113g corn syrup or honey
56g softened butter
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!
I love that I can literally search on RUclips for any of my baking questions and you have a video for everything 😊 my absolute favorite RUclipsr 😘
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 !
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."
If your Marzipan only contains 28% almonds, you are buying the cheap and wrong stuff. Real Marzipan should be about 60% almonds.
I like how she's all about saving dem coints.
??? What are you talking about? It doesn’t actually make sense.
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/
Leaving out eggs for extended shelf life and then working butter in? That doesn't make sense. It's only sticky because its warm. Get your hands wet, wrap your almond paste in plastic and cool. After cooling it will not stick on your fingers and you can work it easily. And you extend the shelf life dramatically :-D But the recipe itself is great
We may add honey i think
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!
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.
Pastries are not easy, when made healthier.
Not like what she is selling.
Hey you folks a saying goes something like this:
MONEY TALKS, BULLSHIT WALKS!
Then they call themselves good and honest persons!?
GO FIGURE!!!!!
DUH!!!!!
when the imposter is *almong* us be like:
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.
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.
Definitely not, Marzipan is has a high ground almond content, 100 year old English recipe Ground Almonds, Icing sugar, and Egg yolks, not egg whites and no water. usually used for the traditional Christmas Cake, the egg whites are then used to make the Royal Icing for the cake. Personally I add a drop of rose water but you can add almond or vanilla extract which is more traditional.Please bin the corn syrup.
😆 confusing… what is the best recipe anyway? Use Corn syrup?
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.
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?
The store bought marzipan is not the real European thing. They save on the manufacturing cost on putting in far too much glucose than necessary, making it almost inedible. Homemade marzipan is delicious and you definitely feel the almonds.
Please correct me if I'm wrong, but the difference between almond paste and marzipan is none, only the degree of arrogance and pomposity that one wants to exude by choosing to call it marzipan.
Coming from Europe myself, I’ve always known of marzipan, never of almond paste.
can almond paste be used to cover a christmas fruit cake
What do you like for us diabetics making our own almond paste for recipes? I'd like to make almond horn cookies?
In Germany Rohmarzipan = rough marzipan the stuff you bake with contends 2parts almonds+1part sugar and it is cautious roasted !
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?
add cardamom for an amazing sweet spice flavor!
Its not made with Sweet Almonds or the paste, its made with Bitter Almonds the stuff that taste likw Apricot Kernels, think of Ameretto.
"why would you use egg-white when you can use sugar?" golden!!!! keto girl there!!
You got bad marzipan. It usually doesn't contain soooo much sugar and it should contain rose water and bitter almond aroma.
Aren’t you supposed to add ALMOND EXTRACT to it?
Could you use Splenda instead of sugar? I love almond letters but am diabetic.
Sugar is an acid. As such, it chemically cooks the egg white.
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
The fact that it didn't come out right at first made me subscribe !
You've added too much water to dissolve sugar which made you to add more flour. One ounce of water is just enough. Or powdered sugar and honey(correct proportion) just enough.
What is the difference between Fondant (sugarpaste) icing
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!
Here almonds are around 11.99 and up. Even at winco!
Im saving this one! I love making bear claws, & have a very hard time finding almond paste in my town. Great information. 😍😍😍
because almond is very expensive. $45 for 2lb almond.
It only needs ground almonds, powdered sugar and an egg white.
almond paste, what is it? who wants it? whos got it?
I never seen butter added but then I always make marzipan.
C'mon, you are a strong woman, you can do the entire thing by hand. Thank you for the video.
Thank you for teaching me something today!! Great info!!
Thank you. Liked and subsed
Hello. Can I use the almond paste to make amaretti cookies?
Exactly the information i want to obtain!
You left out the alcohol and the vanilla.
butter? No, that's so wrong!!!
Do you boil honey? You just did it?
I loved this!! So informative.
Can almond paste be eaten uncooked?
This recipe didn't work well for me. I used honey. I checked the measurements and converted to cups. My food processor also nearly died. I think it ruined my blade attachment. I'm not sure what I did wrong. I used whole almonds. Going to go buy almond flour now to attempt to fix it. I used pure honey from a local beekeeper. I also added a stick of butter because it was soooo sticky. Never made a firm ball. Hopefully it will come out well with added flour. I also ended up using my Vitamix as that was the only tool that would remotely work. Perhaps I should have made a fine flour to begin with. It was still a tad bit course.
I'm making Stollen Sweetbread and I need a firmer log of paste. Wish me luck!
There is no fructose in egg white.
$8 per lb = lose your mind expensive.
$5 per lb = most reasonable price you've ever heard of
Oh and then add sugar, honey (which is also ridiculously expensive, and your time.
Huh?
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.
Corn Syrup is soooooo bad for you.
Stay away from corn syrup
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
On the label you read, there is no butter, oil, or shortening....so why add butter to the recipe?
Maybe just let it cool down, so it's not sticky 🤷♀️
Wow, that _is_ expensive. Here in UK you can get 1Kg (2.2LB) of marzipan for less than $5.
Way too much liquid used in this recipe - this would be a problem if you didn't have the additional almond flour to add to it. This is the only recipe I've ever seen that adds butter although that may be appropriate for pastry fillings.
Dear lordt the chatter then
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.