Recipe courtesy of
Nidhi Jalan
for
Food Network Kitchen
Recipe courtesy of
Nidhi Jalan
for
Food Network Kitchen
Watch how to make this recipe.
Goan Marzipan
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- Level: Easy
- Total: 1 hr (includes freezing time)
- Active: 30 min
- Yield: 8 to 10 small shapes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 72
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 0 g
- Sugar
- 10 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 6 mg
Marzipan (or maçapão) was introduced to India by Portuguese colonizers who settled in Goa. What makes the Goan version special is the use of cashew nuts, which are grown locally and less expensive than the traditional almonds. The cashew marzipan is delicately flavored with rose water and just a hint of almond extract. It can be used in many ways and during the holidays, like Christmas, New Years and Easter, the marzipan is tinted and pressed into molds to make these fun and colorful little treats.
- Level: Easy
- Total: 1 hr (includes freezing time)
- Active: 30 min
- Yield: 8 to 10 small shapes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 72
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 0 g
- Sugar
- 10 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 6 mg
Ingredients
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Directions
Special equipment:
silicone marzipan molds- Combine the rose water, almond extract and egg white in a medium bowl. Fold in the cashew flour and sugar and mix. Don’t worry if it looks crumbly.
- Transfer the mixture to a heavy-bottomed skillet and cook over low heat, stirring continuously, until it thickens and starts to pull away from the skillet, 6 to 8 minutes.
- Transfer the marzipan back to the bowl and wait until it is just cool enough to handle but still warm. Divide the marzipan equally into as many balls as the number of colors you want to make. Add a few drops of color to each ball and knead until just evenly mixed. Do not over-knead, as that may release the oil in the nuts.
- Press the marzipan into silicone molds of your choice. Freeze the marzipan in the molds for about 30 minutes. (Freezing helps make the details in the molds more pronounced and makes it easier to pop out the marzipan shapes.)
- Remove the marzipan treats from the molds and store in an airtight container at room temperature for up to 3 days.
Cook’s Note
Cashew marzipan is a little darker than the almond version, so lighter colors such as yellow tend to become muddy.
