Best Homemade Marzipan Recipe

Name: Best Homemade Marzipan
Prep time: 15 min
Total time: 15 min
Yield: 24
Ingredients: 1 pound almond paste; 3 cups powdered sugar (sifted), plus more for dusting; 2 large egg whites (lightly beaten); Optional: 1/2 teaspoon almond extract

Prep: 15 mins

Cook: 0 mins

Total: 15 mins

Servings: 24 servings

editor badge

286 ratings

Write a Review

Add a comment

Popular around the world, marzipan has countless variations: In Germany, sugar and almonds are ground into a paste; in France, syrup sweetens the mixture; and in the Middle East, marzipan includes a dash of rose water. This homemade marzipan uses just three ingredients—almond paste, powdered sugar, and egg whites—and comes together in a few minutes. It has a sweet, nutty flavor and a soft, pleasing texture.

Three ingredient marzipan rolled into a log shape and sliced on a plate — The Spruce Eats / Cara Cormack

Raw Egg Warning

Consuming raw and lightly cooked eggs poses a risk of foodborne illness.

Since this marzipan has an almond paste base, you won't need any raw or blanched almonds (unless you make your own almond paste, of course). You'll love its smooth texture and delicate flavor, which can be enhanced with some almond extract. Feel free to get creative with your marzipan: Use it on celebration cakes or form it into adorable, edible animals or fruits. This recipe makes enough marzipan to cover one layer cake.

What's the Difference Between Marzipan and Fondant?

While these sweet pastes are used in similar ways, like to cover cakes, marzipan, and fondant are not the same. Fondant is made mainly from sugar, while marzipan's predominant flavor is almond. Although both are malleable and can be dyed in different colors, marzipan is easier to work with, less likely to crack, and doesn't dry out as fondant does.

Tips for Making Marzipan Recipe

Where to find almond paste - Almond paste is available at most grocery stores. You'll find it in the baking aisle, where it comes in cans or 7-ounce tubes.
Pasteurized eggs - Feel free to use pasteurized egg whites in this recipe if you are concerned about using raw egg whites.
Add it to your bakes - Marzipan goes surprisingly well with stone fruit—spread a thin layer onto the base of a cooked pie shell, then add apricot, peach, or cherry pie filling. For a twist on your favorite chocolate chip cookies, add chunks of marzipan to the dough.

What You'll Need to Make This Homemade Marzipan Recipe

A Zippy Stand Mixer

A Sharp Chef's Knife

A Good Measuring Cup

"The marzipan took about 15 minutes to make using a stand mixer. It was very easy and came out smooth and perfect. The recipe made about 24 ounces / 680 grams of marzipan." —Diana Rattray

3-Ingredient Homemade marzipan in a log shape on a piece of parchment paper

Cook Mode (Keep screen awake)

1 pound almond paste
3 cups powdered sugar, sifted, plus more for dusting
2 large egg whites, lightly beaten
1/2 teaspoon almond extract, optional

Gather the ingredients.

The Spruce Eats / Cara Cormack
Coarsely chop 1 pound almond paste into quarter-sized chunks and place in the bowl of a large stand mixer fitted with a paddle attachment.

The Spruce Eats / Cara Cormack
Add 3 cups powdered sugar (sifted) to the bowl and mix on low speed until the mixture has a fine, sandy texture. If you don't have a stand mixer, feel free to use a food processor.

The Spruce Eats / Cara Cormack
With the mixer on low speed, slowly add 2 large egg whites and 1/2 teaspoon almond extract, if using, until the mixture pulls away from the sides of the bowl and forms a ball. (If you are using a food processor, look for the same appearance.) You may not need to add all of the egg whites.

The Spruce Eats / Cara Cormack
Dust a countertop or cutting board with powdered sugar and knead the marzipan until it develops a smooth, pliable texture. It should have no lumps or dry patches.

The Spruce Eats / Cara Cormack
Use the marzipan immediately or store it for later use.

The Spruce Eats / Cara Cormack
Enjoy it on your favorite cake or as a tasty, nutty snack.

The Spruce Eats / Cara Cormack

How to Store Marzipan

Cover the marzipan tightly in plastic wrap, then seal it in a plastic bag. Stored this way, it will stay moist and won't absorb any odors. Marzipan will keep for three months in the refrigerator or up to six months in the freezer. Make sure to bring marzipan to room temperature before using it.

Nutrition Facts (per serving)
141	Calories
5g	Fat
23g	Carbs
2g	Protein

Nutrition Facts
Servings: 24
Amount per serving
Calories	141
% Daily Value*
Total Fat 5g	7%
Saturated Fat 0g	2%
Cholesterol 0mg	0%
Sodium 7mg	0%
Total Carbohydrate 23g	8%
Dietary Fiber 1g	3%
Total Sugars 20g
Protein 2g
Vitamin C 0mg	0%
Calcium 33mg	3%
Iron 0mg	2%
Potassium 64mg	1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.