Recipe: Raw Vegan Marzipan Delights (2024)

FAQs

Can you eat baking marzipan raw? ›

While there are no standards in the US for almond content in marzipan, it tends to be between 25 and 30 percent by weight. Marzipan can be eaten raw and is used to make candies, ice cakes, or as a filling.

The three-ingredient vegan marzipan (ground almonds, sugar and water) can be ready in just five minutes with the help of a food processor. She also recommends a drop of almond extract or rose water for extra depth of flavour.

It will keep in the fridge for up to 6 weeks. If using it to cover a cake, the marzipan must be allowed to fully dry on the cake for 2-3 days before applying the sugarpaste. Dry marzipan kept it in a cool dry place should be fine for 2-3 months.

As it contains raw eggs it shouldn't be given to anyone in an at-risk group, including pregnant women, the elderly, the unwell and the very young.

Raw vs Cooked.

One is a quicker, raw method, basically mixing ground almonds with sugar and liquid, either water or corn syrup or egg white. Cooked marzipan starts with a boiled sugar syrup which is then mixed with ground almonds.

Simply add raw almonds (with skin on) to a blender and blitz until a fine, powdery flour is achieved. I like to turn the blender on the highest setting for 5-10 seconds, then stop, shake, and hit the sides to see if any clumps have formed. Then blend again until fine and powdery.

The finest vegan Niederegger marzipan covered in fine dark chocolate offers a full and vegan melt-in-the-mouth treat.

Frangipane is a variation of soft, spreadable custard that bakers commonly use as a filling in tarts, galettes, and puff pastries. Marzipan is a sweet almond paste used as a candy or fondant, adding texture to traditional cakes, like German stollen, or rolled out and used like fondant.

The World's Finest Marzipan

Lubeca has been producing marzipan since 1904. The company continues to use traditional methods of production and is recognized by bakers, pastry chefs and chocolatiers as one of the leading producers of high quality almond paste marzipan.

As long as it is kept cool or refrigerated, marzipan has a long life, months at least. At warm or room temperature the almond content will slowly oxidise and develop off flavours.

Can you overwork marzipan? ›

Exercise caution to avoid excessive kneading, as overworked marzipan may develop an oily texture and lose its smooth, clay-like consistency. If this occurs, knead a small amount of simple syrup to rebind the oils and solids. Additionally, more confectioners' sugar can be added to restore the original consistency.

In a danish "pure raw marzipan" the marzipan must consist of at least 60% almonds according to danish law. The rest is sugar and water. There are some recipes online with 50/50 sugar and almonds. But that is far too sweet for a danish marzipan.

Hold the piece of marzipan in your hand with the powder on top of it. Fold the ends together so the powder gets trapped inside of it. Then, roll it between your hands, stopping to refold it to continue spreading the powder. After rolling it for a couple of minutes, you will feel the marzipan firm up.

I've left my own marzipan fruits with a matt finish, but you can make yours shiny by spraying them with a little confectioners' glaze or brushing them with an edible glaze made with water and gum arabic powder.

Yes, raw almonds are an excellent choice for snacking. They are packed with nutrients, including healthy fats, protein, and fiber, making them a satisfying and nutritious snack option. Can raw almonds be eaten as they are? Yes, raw almonds can be eaten as they are.

Good marzipan contains minerals such calcium, potassium and magnesium and is also rich in vitamin B and polyunsaturated fatty acids. On the downside, marzipan is high in fat and in sugar.

Almond paste has twice the amount of almonds in it compared to marzipan, making it coarser in texture and less sweet than its counterpart. Their consistency also differs as marzipan is smooth and pliable, almost clay-like, while almond paste is somewhat gritty and spreadable, almost like a cookie dough.

Marzipan is often used as icing for cakes, a confectionary decoration, a filling for chocolates or eaten on its own as candy. Many theories exist as to the origins of Marzipan. Some say Marzipan originated in the Orient or the Middle East.