Friday, December 14, 2018

My favourite Marzipan recipe

Today, I want to take a minute, right at the onset, to say "Thank you" from the bottom of my heart for all your support on my YouTube Channel. I am overwhelmed that so many of you want to watch my videos and try my recipes. A lot of you lovely folks have asked me to share my Marzipan recipe. 

The recipe that I'm sharing with you today, is my absolute favourite. Typically, Marzipan is made using Almonds. But in Goa(and India, in general), Cashew nuts / Cashew seeds are more easily and abundantly available than Almonds. So the Goans / Indians have simply swapped one for another. And the results are pretty spectacular. I always make my marzipan using cashew seeds. You can use this recipe to form little shapes like you will see me do today, you can cover a cake with this marzipan and I've also made Marzipan tarts in the past. The possibilities are endless. 




Marzipan
Yields: 1/4 kilo or 250g Marzipan

125g Cashew Nuts 
200g Sugar
1 egg white
1/2 tsp Almond essence
1/4 cup water
Food colours, as required

Soak the cashew nuts in some (room temperature) water for about 10 minutes. Drain, run some fresh water through the nuts, and drain them again.

Grind the cashew nuts, egg white and water to a fine paste.

Pour the ground paste, the almond essence and sugar into a large heavy pan. Place the pan on low-medium heat and stir to combine.

Cook the paste on a medium low heat, stirring continuously till it thickens and starts coming away from the pan. 

Use the water test to check if the Marzipan is ready. Place some ice cold water in a small bowl and drop a 1/2 teaspoon of the sweet on it. If it firms up on cooling it is done. If it is still soft or too sticky, it needs more cooking.

As soon as it has cooked, pour the marzipan on a large plate and spread it out a little and leave it to cool down a little. Knead it to a dough while it is still warm.

Portion and colour the marzipan as desired. 

You can now shape the marzipan as needed or use it in any recipe that calls for it. 

If you making little shapes with the marzipan, once you de-mould it, place it on a plate and leave it to air dry for a while till it sets and is slightly firm to the touch. You can then place it in an airtight container and store. This should last you a couple of weeks if stored well. 

If the temperature is too high where you are, consider refrigerating the marzipan till needed.

Enjoy!!!

6 comments:

  1. Hello Trisha,
    I cannot thank you enough for this marzipan recipe.I have been making an uncooked version of the marzipan all these years and they use to turn out sticky and ill formed.I even asked my neighbour who takes orders for christmas to give me a class on marzipan which she wasn't keen about.So feeling dejected just turned to the internet and saw your recipe .Tried it out and lo behold...I'm so glad.
    Never has my marzipan turned out so nicely..
    THANK TOU.
    MERRY CHRISTMAS.
    I am looking forward to doing milk cream tomorrow...

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  2. Hello and thank u for ur wonderful recipes on milk cream and marzipan, even though i had the recipes i used to often wonder when is the right time to take it off the fire and how to know when its dne, but ur vdoes has really helped me so much and was so easy am so grateful.. thanks a ton

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  3. Is the sugar used , regular one OR icing sugar?

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  4. My first attempt at marzipan and it came out perfectly well. All thanks to you for sharing this receipe with such easy steps and tips.

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  5. After numerous attempts I nailed Marzipan after seeing your video. Thank you so much, & god bless you really. My Marzipan turned out fabulous. Please don't remove the video from your site, it was helpful. Pamela.

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I'd love to hear from you. Reading your wonderful comments just brightens my day!

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