This version of marzipan is made using cashew seeds and is shaped into little colorful bites. It is the crowning glory of every Indian Christmas platter.
Today, I want to take a minute, right at the onset, to say “Thank you” from the bottom of my heart for all your support on my YouTube Channel. I am overwhelmed that so many of you want to watch my videos and try my recipes. A lot of you lovely folks have asked me to share my Marzipan recipe.
The recipe that I’m sharing with you today, is my absolute favourite. Typically, Marzipan is made using Almonds. But in Goa(and India, in general), Cashew nuts / Cashew seeds are more easily and abundantly available than Almonds. So the Goans / Indians have simply swapped one for another. And the results are pretty spectacular. I always make my version using cashew seeds. You can use this recipe to form little shapes like you will see me do today, you can cover a cake with it, and I’ve also made Marzipan tarts in the past. The possibilities are endless.
My favourite Marzipan recipe
Course: DessertCuisine: GoanDifficulty: MediumServings
250
gramsPrep time
15
minutesCooking time
15
minutesDecorating Time
20
minutesThis version of marzipan is made using cashew seeds and is shaped into little colorful bites. It is the crowning glory of every Indian Christmas platter.
Ingredients
125g Cashew Nuts
200g Sugar
1 egg white
1/2 tsp Almond essence
1/4 cup water
Food colours, as required
Directions
- Soak the cashew nuts in some (room temperature) water for about 10 minutes. Drain, run some fresh water through the nuts, and drain them again.
- Grind the cashew nuts, egg white and water to a fine paste.
- Pour the ground paste, the almond essence and sugar into a large heavy pan. Place the pan on low-medium heat and stir to combine.
- Cook the paste on a medium low heat, stirring continuously till it thickens and starts coming away from the pan.
- Use the water test to check if the Marzipan is ready. Place some ice cold water in a small bowl and drop a 1/2 teaspoon of the sweet on it. If it firms up on cooling it is done. If it is still soft or too sticky, it needs more cooking.
- As soon as it has cooked, pour the marzipan on a large plate and spread it out a little and leave it to cool down a little. Knead it to a dough while it is still warm.
- Portion and colour the marzipan as desired.
- You can now shape the marzipan as needed or use it in any recipe that calls for it.
- If you making little shapes with the marzipan, once you de-mould it, place it on a plate and leave it to air dry for a while till it sets and is slightly firm to the touch. You can then place it in an airtight container and store. This should last you a couple of weeks if stored well.
- If the temperature is too high where you are, consider refrigerating it till needed.
Enjoy!!!
Recipe Video
Notes
- Cooking times can vary greatly. This depends on the size and thickness of the vessel used to cook the marzipan, the heat level used during the cooking process and the quantity being made. Please refer to the video, for my recommended water-test to check if your marzipan is ready.
- The prep and cook time does not include the time required for this to cool down and mould into shapes. This time depends on your climate and the designs you are working with.
- These marzipan can be served immediately after shaping. To store, please allow a couple of hours for the pieces to set after they are taken out of the moulds.
Hello Trisha,
I cannot thank you enough for this marzipan recipe.I have been making an uncooked version of the marzipan all these years and they use to turn out sticky and ill formed.I even asked my neighbour who takes orders for christmas to give me a class on marzipan which she wasn't keen about.So feeling dejected just turned to the internet and saw your recipe .Tried it out and lo behold…I'm so glad.
Never has my marzipan turned out so nicely..
THANK TOU.
MERRY CHRISTMAS.
I am looking forward to doing milk cream tomorrow…
I'm glad the recipe helped you. Thank you for stopping by.
Hi Trisha
can I use almond paste instead of cashew nuts n wht wid be the way.
Thankx
Hi Trisha
can I use almond paste instead of cashew nuts n wht wud be the quantity.
Thanx
My name is Gail Chaudhari
Awesome.
Can l use vanilla drops instead of almond?
Hello and thank u for ur wonderful recipes on milk cream and marzipan, even though i had the recipes i used to often wonder when is the right time to take it off the fire and how to know when its dne, but ur vdoes has really helped me so much and was so easy am so grateful.. thanks a ton
You're most welcome Gail. I'm glad I could help. Thanks for stopping by.
Is the sugar used , regular one OR icing sugar?
Its just regular sugar. However after cooking, if you're marzipan is still on the sticky side, you can use a little icing sugar as needed to dry it out.
My first attempt at marzipan and it came out perfectly well. All thanks to you for sharing this receipe with such easy steps and tips.
That wonderful Vanessa. You are most welcome.
After numerous attempts I nailed Marzipan after seeing your video. Thank you so much, & god bless you really. My Marzipan turned out fabulous. Please don't remove the video from your site, it was helpful. Pamela.
Hi Pamela, Thank you. I'm glad I could help.
Tried your version of the recipie and loved the outcome of non sticky marzipans….as against some other times
Hi Trisha,
Can you please let me know from where I can buy the mazipan moulds. I live in Mumbai.
Thank you
In Mumbai any of the Arife stores should have them. They have quite a few outlets all over the city. Apart from that, a lot of local stores that stock cake making supplies should have them closer to the Christmas season.
Hi. Can i use this recipe with soaked almonds instead?
Yes, you can.
Thanks a million… you have showed it so well that anyone can do… people don't like to share but you have shared the full details…I tried it and came out very well… my family liked it very much…. God Bless you..
Thank you for your kind words. I'm really happy you and your family enjoyed the marzipan.
Thank you for being so kind enough to share your marzipan recipe. And other recipes.
Thank you Blanche. I hope you enjoy them.
Happy Easter Trisha,
The marzipans turned out so delicious. The Almonds and the Cashews both turned out well.
I would have liked to post the pic here.
Thank you very much for the receipe.
Deo bore korung.
Maria Dsouza
Thank you for your feedback Maria. I'm really happy you enjoyed it. You can share your pictures on my Facebook group 🙂
Perfect Receipe.Absolutely to the point.
Explained with all the fine details and tips.
Thanks so much for sharing your receipe
PERFECT RECEIPE MAM
CAN Y FORWARD CHRISTMAX RECEIPE THRO MY MAIL.
TKS.
250-gram cashew nuts how many Marzipan will come? In my life, I am making it the first time. Looking at your video I felt I too can attempt and make it. It explained so well. Thank you.
Margarita, you should get around half a kilo of marzipan.
Hi! Trisha,
Can I used ground almonds instead of cashewnuts? We get ready made ground almonds here in Canada.
Hi Bernadette, I’ve personally never tried it with almonds, but there’s no reason it should work. Infact, one of my subscribers made this recipe with almond meal just a couple of days ago and loved the outcome. If you do try it out, I’d love to hear how you go with it.
Suppose I want to make marzipan using a kilogram of nuts, do I multiply your 125 gm recipe? I have two daughter who want to take marzipan to their offices and grand kids and sons-in-law and a sister and brothers and in laws, so 1 kg is required. I used to do the raw one, but yours makes so much sense. Do let me know if I have to use:
1000 gm cashew nuts
1200 gms sugar
8 egg whites
2 cups of water.
Bevinda this yields about 1/4 kilo, so just multiply the quantities by 4 to give you a kilo.
Thank you!
I have worked with a few recipies…..but this is the very first time watching the preparation.
You have taken me through each step so well …..thank you
Is egg necessary? Whate is the alternste for egg?
Can’t wait to try all your posts
Hi Trisha,
Complements of the season. I have always been intimidated by Marzipans , presuming it was complex. Thanks for debunking the myth.
Wish you the same.
Hi Trisha, what if I wanna add almond powder instead of cashew nut ? Can you help me with the alteration? Should I go with equal amount of almond powder?
Hi Jude, some of my readers have made this recipe with almonds too and it has turned out well. Use the same amount.
My marzipan has turned out sticky and it’s already too sweet. Can you please tell me what to do
Hi… I tried making it.. It turn out too gooey and sticky… Can I recook it with more egg whites.. I missed the proportion of eggwhite
Thanks Trisha for posting these amazing traditional Christmas recipes. You videos are so informative my every sweet was 100% success. Thank you soo much. Stay Blessed!!