Homemade Marzipan

Appears in

Oxford Companion to Sugar and Sweets

Oxford Companion to Sugar and Sweets

By Darra Goldstein

Published 2015

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Most domestic recipes call for 2 parts ground blanched almonds and 1 or 1½ parts fine confectioner’s sugar. These ingredients are kneaded together with either egg white or egg yolk, the latter often specified in recipes for celebratory cakes, where the whites are used for the icing.