The content of the article
- What is marzipan?
- Benefit and harm
- What are they made of
- How to make marzipan at home
- Marzipan cake
- Marzipan color
- Marzipan recipe
- Cold method
- Hot method
- Useful Tips
Figures and other sweets made of multi-colored flexible material often decorate confectionery. But when they see original cakes and sweets made at home, many ask a question, but what is marzipan? The product that came to us from Europe is a mixture of nuts and sugar. The delicacy easily changes shape without gluing additives, therefore it is often used when creating desserts.
What is marzipan?
A flexible mass of milky or light yellow color with a pronounced smell of almonds is marzipan. This product is actively used by confectioners. Translated from the German name marzipan is “March bread”. The delicacy is made from grated sweet and bitter almonds, powdered sugar or syrup. To give different colors using natural dyes. On the basis of marzipan product they make various figures and skins for cakes, sweets, rolls, fillings for a variety of confectionery.
The delicacy has a long history; there are several versions about the invention of marzipan. By Christmas, in newspaper materials you can find the story of the city of Lubeck, where they were saved from starvation by the production of bread from almond stocks. But this version is also used in Florence, Turin, Koenigsberg – wherever marzipan is produced. In Spain, sweets were made in the 8th century. In no city do you find the same taste of this delicacy. Somewhere in the mixture add lemon zest, somewhere pine nuts. Marzipan museums established in many countries.
Benefit and harm
A culinary treat has beneficial properties. Like almond kernels, marzipan contains vitamin E. It is a strong antioxidant, helps fight stress, protects body cells from the harmful effects of the environment. But the use of this product in large quantities can cause significant harm to the figure, it contains a large amount of carbohydrates and fats. Marzipan mass can cause rashes, as nuts cause one of the most persistent allergies.
What are they made of
Although this product is considered very popular, what makes marzipan not familiar to everyone. The classic sweet confectionery recipe indicates that you need to take high-quality almonds, powdered sugar or syrup to prepare the dish. The walnut content must be at least 33%. Now there are a large number of modified recipes for marzipan, which include citrus fruits, eggs, peanuts, liquors. To create an elastic mixture, you must clearly adhere to the proportions of sugar and almonds..
How to make marzipan at home
Mistresses often make marzipan at home. This is a simple process, the main thing is to strictly follow the cooking instructions. The mass dries quickly, so after cooking you should immediately wrap marzipan with cling film or a damp cloth. The recipes use almond essence, if you want a pronounced taste, add a few kernels of bitter nut or almond liquor to the composition.
If you decide to treat children to a healthy dessert, make marzipan sweets. Due to the elasticity of the mass, it is easy to make peculiar sweets of different shapes, and if desired, different colors. For the best taste, add 1 bitter nut for every 20-50 sweet almond kernels. On the Internet you can find photos with ideas for making marzipan sweets. Experiment with toppings, add chocolate, pieces of fruit, coconut. You can invent your own unique gourmet treat.
Marzipan is often used to make cakes. A thin layer of mass covers the entire confectionery product. This is done easily, and after a short training session, every housewife will be able to decorate her own baked goods. Marzipan figures of animals, people, figures are also used to decorate cakes. The material gives the unlimited imagination of the chef to reveal, and the modeling brings real pleasure.
The natural color of marzipan is close to light yellow, but bright sweets and cakes flaunt on store shelves. The paint used for marzipan – what is it? Dry and helium food colors are used, they are made from squeezed vegetables, fruits. To give marzipan red, burgundy color, add food colors from beets, pomegranate, for yellow – from turmeric, saffron, etc. For the preparation of paints at home, the product of the required color is taken and boiled in a small amount of water. For a steady color, add citric acid at the tip of the knife..
- Cooking time: 90 minutes.
- Servings Per Container: 4 Persons.
- Calorie dishes: 1000 kcal.
- Purpose: for dessert.
- Cuisine: European.
- Difficulty: medium.
If you do not know how to cook marzipan quickly and correctly, read this recipe. Making a delicious treat at home is easy. Useful sweets will please not only children, but also adults. The product is stored in the refrigerator for up to 6 weeks, so it can be done rarely, but in large quantities. The authors describe the cooking method step by step, so even inexperienced housewives will cope with the preparation of this dish.
- almonds – 1 cup;
- sugar – 1 tablespoon;
- water – 150 ml;
- almond essence – 3 drops.
- To make a sweet mixture, put unpeeled almonds in boiling water for 2 minutes.
- Drain, let the nuts cool.
- Peel the almonds by firmly pressing the core with your thumb and forefinger.
- Dry the nuts in a pan, constantly stirring. Almonds should not be fried.
- Grind nuts to a puree.
- Pour sugar over water, put on medium heat and stir constantly, bring to a boil. After that, stop interfering, cook, shaking the pan. The syrup should thicken to such a state that it can roll a ball.
- Pour the nut mixture in thick sugar syrup, cook for 2-3 minutes on minimum heat. Add almond essence and cook another 1 minute.
- It is necessary to lay the mass on a work surface, cut marzipan into pieces of the desired size.
The cold method is used to make marzipan. The technology is based on mixing ground ingredients, and a crystalline sweetener replaces the addition of powdered sugar. If the amount of oil in the almonds is not enough to give the consistency of plasticine – these nuts are of poor quality. The test will help adding eggs to almond flour, but the shelf life of the sweet dough will be significantly reduced.
It is known about marzipan – that the dish is even more elastic if cooked using a warm method. To prepare the mass, hot sugar syrup is used. It is boiled well and thickened by consistency. Immediately after removing the liquid from the fire, the syrup is added to the mixture of pre-chopped almonds. After adding the sweet element, the mass is thoroughly kneaded, like dough. Kneading quality affects marzipan’s ability to maintain shape.
The preparation of marzipan requires some skill. In order for your delicacy to turn out soft, elastic, adhere to the following rules:
- Marzipan should be stored in cling film, otherwise it will dry out..
- If the mass turned out to be liquid, add a little mixture of powdered sugar. If it turns out tough – mix whipped protein.
- Apply paint to ready-made marzipan figures.
- In the process of coating the cake with mastic, we roll out the mass with a margin so that it lies under its weight without forming folds, as in the photo of professional bakers.
- It’s better not to cover the product with glaze, this will help preserve the taste of true marzipan..
- To cover the mastic with gloss, grease it with a solution of vodka and honey in 1: 1 proportions.