How to make marzipan : Marzipan ingredients : Almond paste recipe

Ingredients

• 200 g Almond Flour (finely ground, sifted)
• 200 g Powdered Sugar (sifted)
• 3 large Egg Whites (room temperature, pasteurized if desired)
• 1 Tbsp Lemon Juice (freshly squeezed)
• 1 tsp Vanilla Extract (pure vanilla extract)

Instructions

1. Sift Dry Ingredients

   Place the almond flour and powdered sugar into a fine mesh sieve and sift together into a large mixing bowl. Discard any large particles.

   Time: PT5M

2. Whisk Egg Whites and Lemon Juice

   In a separate bowl, whisk the egg whites together with the lemon juice until the mixture becomes frothy.

   Time: PT5M

3. Add Vanilla and Beat to Soft Peaks

   Add the vanilla extract to the egg‑white mixture and continue whisking until soft peaks form.

   Time: PT5M

4. Fold Dry Mixture into Egg Whites

   Using a spatula, gently fold the sifted almond‑sugar mixture into the whipped egg whites. Continue folding until the batter is thick, glossy, and flows slowly off the spatula (the “macaronage” stage).

   Time: PT10M

5. Pipe the Macarons

   Transfer the batter to a piping bag fitted with a round tip (about ½‑inch). Pipe 1‑inch circles onto parchment‑lined baking sheets, spacing them 1½ inches apart.

   Time: PT5M

6. Rest the Shells

   Allow the piped shells to rest at room temperature for 30‑40 minutes, or until a skin forms and the tops are no longer tacky to the touch.

   Time: PT30M

7. Bake

   Preheat the oven to 325°F (165°C). Bake the rested shells for 12‑15 minutes, rotating the sheet halfway through.

   Time: PT15M

   Temperature: 325°F

8. Cool and Store

   Remove the baking sheet and let the macarons cool completely on a cooling rack before storing.

   Time: PT10M

Nutrition Facts

Calories

70

Protein

2g

Carbohydrates

8g

Fat

3g

Fiber

1g