Standard Marzipan Recipe – Tricks and Tips

Standard Marzipan Recipe

Marzipan is a candy that seems to be more popular in Europe than in the United States. In the U.S., it tends to be relegated to the top shelf in the baking aisle as a niche ingredient, but overseas it plays a starring role in lots of festive dishes, like the traditional German Christmas stollen. Plus there are marzipan pigs, a cute holiday tradition in Germany and Scandinavia meant to bring good luck in the coming year. As recipe developer Catherine Brookes describes marzipan, this candy is “sweet, nutty, and moist” and makes “the perfect addition to a cake” as well as something that can be “enjoyed in bite-size pieces dipped in chocolate.” Or without the chocolate, for that matter, as in the case of the aforementioned pigs.

Brookes uses one out-of-the-ordinary ingredient in her marzipan, that being egg yolks. Many marzipan recipes call for egg whites instead, making a candy that is off-white in color, but this version has a yellowish hue. The yolks, Brookes explains, act as a binder that helps “the other marzipan ingredients to stick together and hold [the candy’s] shape once combined.” While she does say that “the sugar content of marzipan is so high, [that] this prevents bacteria from forming” in the raw egg dough, she advises that anyone concerned about consuming raw eggs look for pasteurized ones to add an extra measure of safety.