Vegan Marzipan

Vegan Marzipan

Mmm...Marzipan! Fresh, sweet almond goodness that is egg-free, corn-free, and quick to prep. My, oh my! Low-FODMAP in small quantities. Created for Prinsesstarta!

By DeliberateFare.com, variation of Crumbs of Love egg-free marzipan recipe and Mary Berry's prinsesstarta recipe

We have come a long way in how easy it is to make fresh marzipan, thanks to pre-blanched, pre-ground almonds being readily available on store shelves. My grandmother tells me that when she attended prep school in Chile, she learned how to make marzipan entirely from scratch, including what sounds like wrist-breaking work of grinding almonds with a hand crank! Home economics torture!

Yes, you can go even simpler and purchase marzipan logs at your local grocer. However, I strongly advise against it. Firstly, it is so expensive compared to making it home. Also, it is full of chemicals and sugars that are hard to digest (read: not low-FODMAP). Yet, take caution when searching for a recipe as many of them contain raw eggs which are dangerous for persons with weakened or over-active immune systems, not to mention persons with egg allergies.

Using Mary Berry's marzipan recipe as the basic structure, I took Crumbs of Love's suggestion to use a thick syrup to replace the eggs. I try to keep ingredients as simple as possible, so I replaced corn syrup with cane syrup (we're already using powdered sugar which is made from sugar cane). Also, I rearranged the recipe a bit to make it easier to add in your flavoring to your own personal preference. Because there is a lot of sugar in this recipe, please use caution to have a small serving if adhering to low-FODMAP diet.

Pictured here is marzipan colored with dehydrated spinach, which makes an amazing green food coloring powder which is the exact color of a Prinsesstarta! Naturally, marzipan is a pale almond color.

INGREDIENTS

  • 32 ounces blanched almond meal (AKA almond flour; I use Bob's Red Mill)
  • 32 ounces powdered sugar plus a few Tbsp for dusting (I use Imperial Sugar)
  • 5 - 6 Tbsp pure cane syrup (I use Lyle's Golden Syrup)
  • Up to 6 Tbsp freshly squeezed lemon juice
  • Up to 4 tsp pure almond extract (to taste)

METHOD

  1. Into bowl of food processor, add ground almonds and powdered sugar. Pulse.
  2. Add to sugared almonds cane syrup. Pulse to combine well.
  3. While processor is on, through the feeding tube of the processor, add lemon juice until dough comes together into a large clump.
  4. Lay out rolling mat or rolling board and dust lightly with powdered sugar. Dump marzipan dough onto surface of mat/board and knead mixture with hands. Add almond extract, one tsp at a time to dough until you are satisfied with the flavor.
  5. Roll dough into a ball or log, wrap in plastic wrap, and store in refrigerator for a minimum of 8 hours to allow the flavors to combine.
  6. When ready to work with marzipan, lay out rolling mat or rolling board and dust lightly with powdered sugar. Dump marzipan ball/log onto surface of mat/board and roll or shape as desired. This is also the time to add food coloring to marzipan if so desired. If rolling into a flat covering for a cake such as the Prinsesstarta, then use a piece of parchment paper to cover the marzipan and dust the marzipan surface with more powdered sugar to keep from sticking. For a Prinsesstarta, the recommended color is pale green, aim for a thickness just under 2 mm, and roll to a width several inches larger than the entire exposed surface of cake (for a 9-inch cake pan, roll marzipan to 16-inch diameter).

SUGGESTIONS

  • This recipe makes 2 pounds of marzipan which is enough marzipan for two Prinsesstartas, including the covering and the decorative rose.
  • Marzipan is easiest to manipulate or knead in small batches.
  • Marzipan keeps for severals weeks in refrigerator; roll into ball or log, wrap in plastic wrap and store in lidded refrigerator container or in ziplock plastic bag. Bring to room temperature before working with chilled marzipan; if it is too crumbly, then simply add a drop (no more, for real) of water or cane syrup, knead, and repeat as needed until the consistency is pliable like Play Dough.
  • Migraine Warning: Nuts (almonds).
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