On January 12 we celebrate National Marzipan Day a day that is dedicated to marzipan, a sweet confection that is made from sugar or honey and ground almonds, often enhanced with almond oil or extract. However, January 12 a day that is also considered one of the sweetest days of the year. This Marzipan is commonly filled with chocolate, turned into fruit and vegetable imitations, or converted into thin sheets of glaze for icing cakes.
History of National Marzipan Day
The exact origins of National Marzipan Day are unclear, however, it is said that it was introduced to Europe by the Turks through a trade route and it is likely the original place is Persia besides there is some compelling evidence in support of Spain being the original creators of Marzipan. During that era, the Hanseatic League transported great quantities of it, making it a staple of most of the towns throughout Europe. The cities of Lübeck and Tallinn have a proud tradition of marzipan manufacture and produce the highest quality of marzipans with a specific amount of almonds.
Marzipan is generally made with a higher ratio of sugar to almonds than almond paste. Normally, to make marzipan, raw almonds are cleaned and blanched, and are then introduced to the rotating cylinders to rid their skins. It is also followed by coarsely chopping the almonds and grinding them to paste with 35% sugar. They are further roasted and cooled. Sugar and the binding agent are finally added to give a flexible texture, which can be shaped into almost anything — usually fruits or vegetables
| 1000 (Marzipan Enters Europe) | The Turks introduce marzipan to Europeans. |
| 1300 (The Official Recipe) | The maritime republic in Venice is among the few to find the rarest and most valuable ingredients such as sugar and almonds, at the base of the preparation. |
| 1143 (Fruit Marzipan) | Marzipan shaped into fruit was invented by the nuns of the convent of Santa Maria dell’Ammiraglio. |
| 1806 (Marzipan Enters Germany) | The Niederegger in Lübeck Germany popularizes marzipans. |
Ingredients:
- 2 cups (200 grams) almond meal or finely ground almonds
- 1 ½ cups (180 grams) powdered sugar
- 1 large egg white (or 2 tablespoons pasteurized egg white powder mixed with water)
- 1 teaspoon almond extract (optional, for extra almond flavor)
- 1 tablespoon water (if needed)
How to make:
- In a large bowl, mix the almond meal and powdered sugar. Mix well.
- If using a fresh egg white, lightly beat it before adding it to the dry ingredients. If using egg white powder, mix it with sum amount of water according to the package instructions and then add to the dry ingredients.
- Mix everything until it forms a dough. If the mixture is too dry and crumbly, add a little water, a teaspoon at a time, until the dough comes together.
- If you’re using almond extract, mix it in now.
- Turn the dough out onto a clean surface and knead it until smooth. If the dough is sticky, dust your hands and surface with a little powdered sugar or almond meal.
- Shape the marzipan as desired—into candies, fruits, or a thin sheet for covering cakes. If you’re making decorations, let them dry for a few hours or overnight to harden.
- Store marzipan in an airtight container at room temperature or in the fridge if you prefer a firmer texture.
5 Fun Facts About Marzipan You Should Know
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It used to be a medical prescription- Did you know that Marzipan was prescribed as a medicine for mental and physical ailments during the Middle Ages?
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Good for your brain- Marzipan is good for your brain health because almonds contain large amounts of lecithin responsible for stimulating the nerve cells.
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Quality is key- However, For a confection to qualify as marzipan, it must meet the required percentage of almonds prescribed and regulated by the manufacturers’ country.
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They used to be only for royals- The figures made from marzipan sugar paste and jellies were presented at the end of a medieval feast to royals.
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Confectioners recognise only two methods- Also, Confectioners only recognise the German and the French methods of making marzipan.
FAQs
Can I use raw almonds instead of almond meal?
Yes, you can use raw almonds, but they need to be finely ground. You can use a food processor or blender to grind them, though make sure not to process them too long or they’ll turn into almond butter.
What if I don’t have powdered sugar?
You can substitute with granulated sugar if you don’t have powdered sugar. Simply blend the granulated sugar in a food processor until it becomes a fine powder.
How long does homemade marzipan last?
Homemade marzipan can last for about 2-3 weeks at room temperature if you store it properly. For longer storage, keep it in the refrigerator for up to 1 month or freeze it for up to 6 months.
Can I freeze marzipan?
Yes, you can freeze marzipan. Wrap it tightly in plastic wrap or store it in an airtight container to prevent freezer burn. Thaw it at room temperature before using.
Can I make marzipan without egg whites?
Yes, you can make marzipan without egg whites by using a binding agent like corn syrup or honey, or by using egg white powder. Simply substitute 2 tablespoons of corn syrup or honey for the egg whites.
What’s the difference between marzipan and almond paste?
Marzipan is sweeter and has a finer texture compared to almond paste. Almond paste has a more coarse texture and is less sweet. Marzipan is often used for decorations and candies, while almond paste is used as a filling or in baked goods.
Also, read more about National Chocolate Covered Cherry Day – January 3, 2025
