What is marzipan and how is it different from marzipan?
Compared to marzipan, marzipan has a higher proportion of sugar, which makes it softer, smoother and more pliable, consider Play-Doh. It’s usually rolled, molded, dyed and / or shaped (like in these adorable fruits!) Depending on where you are in the world, marzipan can come from the flavored store – in Germany, for example, it often contains rose water.
Can I use almond paste and marzipan interchangeably?
Will you hate me if I say no? The two products are different enough that, like these almost lookalike cucumbers and zucchini, you shouldn’t be swapping them willy-nilly.
You can, however, make MacGyver marzipan from marzipan by mixing it with additional sugar in the form of icing sugar, simple syrup, and / or corn syrup. And, although you can’t make marzipan from marzipan, you can make marzipan at home quite easily.
How to make marzipan at home?
All you need is a food processor and a little patience. In Classic german pastry, Weiss says that you puree blanched almonds with sugar, almond extract and rum until you get a very smooth paste, which can take 10 minutes or more. Use the almond paste immediately or store it in the refrigerator, where it will keep for several weeks.
Or take a shortcut and use almond flour instead of whole nuts. In The King Arthur Baking Company’s All-Purpose Baker’s Companion, marzipan is made by combining almonds with icing sugar, almond extract, and pasteurized egg whites (some marzipan recipes contain egg whites, others do not. ), then kneading the mixture by hand until it is held together. If you are looking for the light color and delicate texture of commercial marzipan, be sure to use almond flour made from blanched (i.e. bare) almonds – pesky skins would result in a darker paste with a deeper flavor.
But then there is the frangipane …
Frangipane contains eggs, butter and flour in addition to ground almonds and sugar (sometimes there is also alcohol, juice, cocoa powder or spices!). It’s a much looser mix that’s made at home (rather than store bought) and used, most often, as a garnish in pies, cookies, and pastries – it puffs up slightly in the oven and takes on a rich texture. and tender. . To complicate matters even further, the frangipane can be made with marzipan as a base (which avoids grinding almonds or almond flour altogether!), And also without almonds – and without nuts, what ?! – entirely.
If this all sounds confusing, remember that while marzipan, marzipan, and frangipane are all members of the almond family mixed with sugar, they are individuals. Treat them like one and your baked goods (and your edible miniature snowman displays!) Will thank you for it.
Have marzipan, will make cookies