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Homemade Marzipan (Belgian Marsepein)

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Elien Lewis
Soft Belgian-style marzipan made with ground almonds, powdered sugar, egg white and rose water, with a little almond extract for extra flavor.
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A log of marzipan is partially sliced on a marble board, with a knife and a small dish in the background.
Prep Time 15 minutes
Cook Time 5 minutes
Cooling and Chilling Time 3 hours
Total Time 3 hours 20 minutes
Servings 8

Equipment

  • food processor

Ingredients
 
 

  • 150 g almond flour blanched almonds, finely ground,
  • 140 g powdered sugar
  • 1 large egg white pasteurized
  • 3/4-1 teaspoon almond extract
  • 1/4-1/2 teaspoon rose water optional
  • fine salt

Instructions
 

  • Add the almond flour, powdered sugar and salt to a small saucepan and stir to combine.
  • Add the egg white. Stir and press the mixture together with a wooden spoon or firm spatula. It will start off crumbly.
  • Place the saucepan over very low heat. Continue stirring, folding and pressing the mixture together as it gently warms. It will gradually come together into a cohesive dough.
  • As soon as the mixture forms a soft dough and has warmed through, remove it from the heat. Do not keep heating it once it has come together.
  • Add the rose water and almond extract and work it evenly through the dough.
  • Scoop the marzipan to a wooden board and knead it together into a ball or log. It might feel sticky but will firm more as it cools. If it's very sticky even when cooler, you can add a dusting of powdered sugar.
  • Wrap tightly in plastic wrap or an airtight container and refrigerate until needed.

Notes

Egg-free: For an egg-free version, follow the recipe but replace the egg white with 30 g (2 tablespoons) water, plus a little more if needed.
Almond flour: use finely ground blanched almond flour rather than coarse almond meal.
For marzipan potatoes: roll the cooled marzipan into small balls and toss in unsweetened cocoa powder.
Storage: Keep the marzipan tightly wrapped in an airtight container in the refrigerator for up to 2 weeks or freeze it for up to 3 months.
Recipe origin: This recipe is adapted from an old Flemish marsepein recipe in a cookbook that belonged to my grandma. The covers and title pages are missing, but I think it is an early 1960s edition of Ons Kookboek, published by the Belgian Boerinnenbond.

Nutrition

Serving: 1servingCalories: 177kcalCarbohydrates: 22gProtein: 4gFat: 9gSaturated Fat: 1gSodium: 7mgPotassium: 8mgFiber: 2gSugar: 18gCalcium: 40mgIron: 1mg
Keyword homemade marzipan, marsepein
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