I admit I’m milking this marzipan food thing for April Fools. Last year I made Marzipan potatoes and posted a video I made with Debbie Mitchell to show how easy they are to make.
A few months later I came across some Marzipan peanuts in a market in Germany and filed the idea away in my head.
Admittedly, these did not turn out to be the marzipan peanuts of my dreams in the looks department but I thought they were darned cute and definitely post worthy.
My good friend Jackie Gordon gifted me with some black cocoa powder, which I used to dust the candy peanuts. You can brush on diluted brown food coloring as well.
I made my own marzipan and included the recipe below. Homemade marzipan takes practically no time at all to create. Shaping the peanuts take a bit more work than the potatoes but not much. Using store bought marzipan is more expensive but further cuts the prep time down.
You will need:
- 8 oz. Marzipan (see recipe below)
- Cocoa powder or Brown food coloring
- toothpick
- Small soft bristle brush
- Break off a piece of marzipan the size of a peanut in a shall. I made double versions plus a few singles.
- Roll the marzipan between your palms to form a log. Use your fingers to round off the ends and pinch the log in the middle.
- Use a toothpick or a fondant tool to score the marzipan peanut to give it texture. I used a real peanut as a visual guide.
- Using the soft bristle brush, lightly dust the peanut with the cocoa powder. Alternatively, dilute a few drops of brown food coloring with a few drops of water and brush with the liquid. Let dry.
Homemade Marzipan Recipe
Ingredients:
- 1+1/2 cups almond flour
- 1+1/2 cups powdered sugar
- 2 teaspoons pure almond extract
- 1 large egg white
Directions:
- Place the almond flour and powdered sugar in a food processor and pulse to combine.
- Add the extract and the egg white. Process on high until the marzipan forms.
- If the marzipan is too sticky to hold a shape, add more powdered sugar, a tablespoon at a time until you get the right consistency.
- If you are not using the marzipan right away, wrap it tightly in plastic cling film. Otherwise, it will dry out pretty quickly.
