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.
Marzipan
Yields: 1/4 kilo or 250g Marzipan
125g Cashew Nuts
200g Sugar
1 egg white
1/2 tsp Almond essence
1/4 cup water
Food colours, as required
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 it 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 it 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!!!
My favourite Marzipan recipe
Course: DessertCuisine: GoanDifficulty: MediumServings
250
gramsPrep time
15
minutesCooking time
15
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.
