Love marzipan, but hate how expensive it is to buy? Making your own at home is way easier than you think! This vegan marzipan recipe is totally delicious, quick to make, cheaper than store-bought, and it doesn't contain raw eggs.
Marzipan has always been one of my favorite treats, but it can be hard to find at the store—and when the store does have it, it's usually pretty pricey. That's why I was thrilled when I found out how easy it is to make yourself!
Traditional recipes often contain raw egg whites, but I'm not a fan. So I decided to come up with my own version that is not only egg-free, but also vegan, which means that more people can enjoy it.
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Why You'll Love This Recipe
- Delicate flavor: The addition of almond extract and rose water gives this sweet treat a subtle, floral taste that is unlike any of the other desserts you've tried.
- Versatile: There are lots of different ways to enjoy homemade marzipan—use it in baking, shape and decorate it, or simply slice it up and eat it on its own like candy!
- No raw eggs: While a lot of traditional marzipan recipes include raw egg whites, I prefer to avoid them, even if they're pasteurized. This egg-free version is perfect for everyone, including pregnant women and young kids, and it also happens to be vegan (and gluten-free).
Love homemade treats? Check out these Sour Watermelon Cherry Gummies or this Coffee & Chocolate Chia Pudding!
Required Ingredients
- Almond flour: We buy ours in bulk at Costco, but you should also be able to find almond flour on Amazon or at your local grocery store. Almond meal works too, but it will yield darker, coarser marzipan—I prefer almond flour because it is more finely ground, and creates a smoother end result. If you can't find it at the store, you can make your own almond meal using blanched almonds.
- Icing sugar: You may also know this as powdered sugar or confectioner's sugar. All three terms refer to the same type of powdery, finely ground sugar that is used to give a smooth consistency to icing. If you are vegan or gluten intolerant, make sure you choose your brand accordingly. You can also try a different type of powdered sweetener like erythritol.
- Almond extract: I always use pure almond extract for this recipe.
- Rose water: You can omit this if you're unable to find it, but it's included in most traditional recipes, and helps give the marzipan a more delicate, nuanced flavor. Make sure you buy food grade rose water rather than cosmetic grade
- Agave syrup: You may have heard this referred to as "agave nectar". Agave syrup is my favorite sweetener to use in marzipan because it is natural, and adds all the required sweetness without changing the flavor. If you don't have any, you can use another liquid sweetener like maple syrup, honey (but it won't be vegan) or corn syrup.
The full ingredient list, quantities and instructions can be found in the recipe card.
How to Make Marzipan Without Eggs (Step-by-Step)
Step 1: Combine dry ingredients. Add the almond flour and powdered sugar to the bowl of your food processor, and run it for about 10-15 seconds, until well combined.
Step 2: Add extracts. Add the almond extract and rose water. Pulse to combine.
Step 3: Add agave syrup. Add the agave syrup, and run your food processor until the ingredients are well combined and the mixture looks like a fine meal.
Step 4: Knead and form log. Remove the marzipan mixture from the bowl of your food processor and press it together with your hands to form a log.
This treat is perfect for the holidays and would make a great DIY Christmas gift. You can also mold it into any shape you like to create fun, decorative treats! (Or even just eat it as is, because marzipan is delicious.)
Helpful Tip
- Use precise liquid measurements: To give your marzipan the correct consistency, it's very important that you use exactly the right quantity of agave syrup—too little will cause it to be dry and crumbly, while too much will cause it to be sticky. Before you measure out the next tablespoon, make sure to remove every bit of syrup from your measuring spoon and add it to the bowl of your food processor.
Storage Instructions
To keep your marzipan as fresh as possible, tightly wrap up your log in plastic wrap to prevent it from drying out (plastic containers aren't airtight enough) and store it in the fridge for up to 6 weeks.
It will firm up in the fridge, but you can soften it up by bringing it back to room temperature before incorporating it into baked goods. If you are planning on shaping and decorating it, the firmer consistency may help.
Frequently Asked Questions
Have a question that wasn't answered here? Let us know in the comments and we'll be happy to help!
If you have tried this Vegan Marzipan or any other recipe on our website, please let us know how it went in the comments below. We can't wait to hear from you!
Vegan Marzipan (Egg-Free)
Equipment
- food processor optional but recommended
Ingredients
- 1 ½ cups almond flour
- 1 cup confectioner's sugar
- 1 ½ teaspoon almond extract
- 1 teaspoon rose water food grade
- 2 ½ tablespoon agave syrup
Instructions
- Blend the almond flour and confectioner's sugar in the food processor for 10-15 seconds, until well combined. Add almond extract and rose water and pulse to combine.
- Add the agave syrup, and run your food processor until the mixture looks like a fine meal.
- Remove the marzipan mixture from the food processor and use your hands to shape it into a log.