Is a holiday baking complete without marzipan? No.
But not many understand what this ingredient is all about.
So it is quite natural to ask what does marzipan taste like. It is especially true if you have not tasted marzipan as a standalone.
Today you will discover what marzipan tastes like in this post.
We also discuss the nutritional value of marzipan and how you can differentiate it from a fondant.
So let’s start right away.
What is Marzipan?
Marzipan is a type of confectionery that is popular in Italian baking. Its primary ingredient is finely ground almonds.
This is also why some people confuse marzipan with almond paste or fondant. Marzipan also consists of honey or sugar. It may sometimes have almond oil or extract in it.
But in contrast to almond paste, marzipan has a light texture. It can sometimes have a candy-like mixture. This is because it has ground almonds along with egg-whites, sugar, and corn syrup.
The precise location of the origin of marzipan is still in doubt. Some say that this confection originated in China or the Middle East.
While others say, it came from the Mediterranean region and slowly was introduced to Europe.
Nevertheless, marzipan is a favorite holiday sweet in many parts of the world. Marzipan is shaped into sweets and candies.
But it is not uncommon to use marzipan in baking for special occasions such as birthdays and weddings.
What Does Marzipan Taste Like? Does Marzipan Taste Good?
Marzipan tastes like sweet soft candy. It can be moderately sweet to incredibly sweet, depending on the amount of sugar used in it.
In contrast to almond paste, marzipan is much sweeter as it has more sugar than its counterpart does.
It also has a nutty flavor that comes from the almonds. The nutty flavor is especially noticeable when the marzipan does not have any spice added to it.
Marzipan also contains nutmeg, cinnamon, and vanilla, so these can contribute to the flavor. Along with the mild nutty flavor, the spices and condiments added to marzipan also enhances the taste.
In comparison to a fondant, marzipan is almost chewy. It has smooth clay-like consistency. So it is easy to work with especially while baking.
When you add colors to marzipan for baking, it does not alter the taste in any way. It maintains the sweet taste and the nutty flavor in an excellent way.
Nutritional value of marzipan compared to others.
Marzipan does not have a lot of nutritional value, much like other confectionary.
However, when it is compared to other sweets, its nutritional content is not bad either. But of course, marzipan has an exceptionally high emotional value!
Nutritional value of marzipan per 100 gm is as follows:
Carbohydrates – 50 gm
Sugar – 50 gm
Fat – 25 gm (Saturated 2 gm and mono-saturated 6 gm)
Protein – 8 gm
Potassium – 210 mg
Phosphorus – 120 mg
Magnesium – 80 mg
Calcium – 40 mg
Sodium – 5 mg
Iron – 2 mg
Zinc – 1.5 mg
Traces of vitamin B1, B2, B6 as well as vitamin C.
Difference Between Marzipan vs. Fondant
The color of marzipan is predominantly off-white to cream in color. Naturally, you cannot dye marzipan into a white color.
On the other hand, fondant is white in color, which can be dyed into any color of choice.
Marzipan and fondant have similar ingredients. They are even used interchangeably, especially in baking.
So it is easy to assume that they are the same. However, there are some differences between marzipan and fondant. These include:
Marzipan has a smooth clay-like consistency. So it is easier to work with while baking. Fondant is also smooth. But it is more delicate, which makes it is harder to handle.
The almond powder in the marzipan makes it sturdy when you use it for molding. On the other hand, fondant can easily dry and crack, which makes it tricky to use.
Marzipan has a taste and flavor that is strongly dictated by almonds. Additionally, the nutty flavor of marzipan makes it a great companion for other recipes.
On the contrary, fondant has a primarily sweet taste and is more of a sweet alternative.
Because marzipan has almonds in the ingredients, it is not ideal for instances where nut allergies are a concern. However, fondant can be a great substitute for decorating cakes and pastries with no concern for nut allergies, whatsoever.
Marzipan makes a great choice for cookies and candies. However, using it in substantial quantities in cakes can overpower the taste of the cake.
On the other hand, fondants can be used in cakes without worrying about the clash of tastes.
Marzipan is a star ingredient, which is used to make decorative confectionaries. It is very obedient. So molding it into any shape is effortless.
Although it bears remarkable similarities to a fondant and almond paste, they are very much different.
It is much denser, is sweeter and much more forgiving while working with it. It is no wonder that this happy confection is popular all over the world, especially during holidays and special occasions.
Marzipan is one food item that makes kids, as well as adults, smile and revels in its deliciousness.
And there is nothing more you can expect from a food item, can you?