Eggless Almond Marzipan Recipe is an easy way to make marzipan which can be shaped into beautiful figures or used as a filling for stollen.
Usually marzipan is made with egg whites as binding, but this is an egg free recipe. To substitute egg whites, corn syrup/ liquid glucose is used in this recipe. This is a very tasty marzipan and works perfectly in any recipe that can be baked. It doesn’t melt or disintegrate while heated. It holds its shape and turns out same as the egg white version.
Eggless Almond Marzipan Recipe – Ingredients Used
The total ingredients used for marzipan is only four excluding water.
Almond Meal – To make everything easier, almond meal is used in this recipe. But if you don’t have almond meal, you can always make it yourself. Soak the almonds in water, remove the skin and dry it out in oven. Then powder it in mixer grinder. And use it for the recipe. Check this almond meal post to make it yourself. Or Click to buy from Amazon
You can also use cashew nuts instead of almond meal to make cashew marzipan.
Icing Sugar – Icing sugar is added to sweeten marzipan. You can use powdered sugar instead of icing sugar. Click to buy from Amazon
Liquid Glucose/ Corn Syrup – Instead of egg whites, corn syrup or liquid glucose is used as the binder in this recipe. You can also use aquafaba instead to bring everything together. Click to buy from Amazon
Rose Essence – Rose essence adds an amazing flavour to marzipan. You can also add almond essence instead. Make sure to add a only a few drops as both rose essence and almond essence are extremely strong and would turn the marzipan bitter if added in large quantities. Click to buy from Amazon
Water – It is the final ingredient to bring it together.
Eggless Almond Marzipan Recipe – Points to be noted
While mixing almond meal in mixer grinder, you need to pulse the mixer instead of running it continuously. Nuts like almonds/ cashews start leaving oil when processed continuously.
And when they start leaving oil, they won’t hold shape and would become extremely crumbly. So do not over process the almond meal and icing sugar.
Once they are mixed well, immediately transfer it to a bowl and add other ingredients only after that. This will help you keeping the consistency on point.
I used the eggless almond marzipan in my stollen recipe. Click on the image below to read about the recipe.
You need to add the liquid glucose/ corn syrup in batches until all the almond meal gets wet and makes crumbly dough. The final bringing together is done with the addition of water.
Add water by teaspoons and try to bring it together. Once it comes together, stop adding any more water.
Eggless Almond Marzipan Recipe – Storing
Wrap the marzipan in cling film and store in airtight box in fridge. It will keep fine for a week to ten days. Use it up within that.
Eggless Almond Marzipan Recipe
- 100 gm Almond Meal
- 50 gm Icing Sugar
- ¼ tsp Rose Essence
- 2-3 tbs Corn Syrup / Liquid Glucose
- 1 tbs Water
- In a mixer jar, take almond meal and icing sugar and grind until fine.
- Transfer to a bowl, add rose essence and corn syrup/ liquid glucose mix until incorporated.
- Add water and bring together the marzipan.
- Divide into two and roll each into a log.
- Place in cling film and refrigerate until required.