The traditional marzipan recipe is made with raw egg whites. If you are like me and get a bit spook by this, don’t worry, this recipe has no eggs, thus making it vegan. If you want a nicer texture, I recommend getting extra fine almond flour, not that regular flour taste bad but it still has a good amount of small chunks.
- 37g corn syrup or honey
- 45g water
- 113g sugar
- 144g almond flour
- Put the flour in a mixing bowl and reserve.
- In a pot, combine the corn syrup, water and sugar. Put the heat to high and stir using a spatula until it boils, then stop stirring. Let it reach 245F then pour into the almond flour and give it a few stirs to combine.
- Pour the mixture onto a baking tray covered with parchment paper and let cool at room temperature. Once cooled down cut into the desired shape.
- Here I made rolled them and I covered them with tempered dark chocolate.