marzipan

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marzipan

confection

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Last Updated: Nov 29, 2024 • Article History

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On the Web:: Academia - Rapid spectroscopic analysis of marzipan-comparative instrumentation (Nov. 29, 2024)

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marzipan, a malleable confection of crushed almonds or almond paste, sugar, and whites of eggs. Soft marzipan is used as a filling in a variety of pastries and candies, while marzipan of firmer consistency is traditionally modeled into fanciful shapes, such as miniature fruits, vegetables, and sea creatures, and coloured realistically.

Confectioners recognize two methods of making marzipan. The German variety is a mixture of almonds and sugar ground coarse and heated until dry, and, after cooling, glucose and icing sugar are added. French marzipan is not cooked, but sugar is boiled with water and added to the almonds to render a finer, more delicate texture and whiter colour.

The Editors of Encyclopaedia BritannicaThis article was most recently revised and updated by Kara Rogers.