MARZAPANE also called Pasta Reale (Marzipan)

This photo was taken in Erice, one of Sicily’s most precipitous fortress towns that dates back to the Romans. It is said that from Erice, the Romans could see the ships in the harbour of Carthage. (Those of you who read my blog will know that my laptop was stolen in Paris about three weeks ago). I have lost most of my current photographs of Sicily because they had been downloaded onto the laptop. This is one of the few remaining photos still in the camera.

Anyone who has been to Sicily is almost certain to have seen displays of marzipan fruit like this one. Sicilians are the masters of marzipan. Real marzipan is made by cooking a strong syrup of sugar and water and then adding freshly ground almonds. Almond extract enhances the taste. The mixture is kneaded till smooth (like bread dough) and then shaped.

Seeing this array of marzipan in Erice reminded me that I had made marzipan to decorate a cassata I made about three months ago. Marzipan keeps. I wrap any left over marzipan in plastic wrap and store it in the fridge. I have just checked the left-over marzipan from the cassata, and it is still there – fresh and ready to be use.

This recipe is for the easier, non-traditional, uncooked marzipan.

almonds ground, 500 g – blanched and ground very fine
sugar, 500 g,caster
vanilla bean paste, to taste
egg whites, 2
salt, a pinch

In a bowl whisk the egg whites with the salt until they are frothy. Whisk in the vanilla. Gradually stir in the almonds and the sugar, kneading as you go to form a smooth, pliable dough. Wrap tightly in foil or in a plastic bag or in an airtight container in the fridge.



Make at least 2 days ahead. The marzipan can be made up to 8 weeks in advance.

marzipan paste (at room temperature)
food colouring, for decorating
cloves, for decorating
icing sugar, to coat hands

Work with small pieces of marzipan at a time and keep the remaining marzipan covered tightly. Form the marzipan into a smooth ball by rolling it between the palms of your hands, and mould it gently into the desired shape. Wiping your hands occasionally with a damp cloth and using a little icing sugar to coat your palms (like you do with flour) helps stop it sticking.

If you wish to make the marzipan look like citrus fruit or strawberries roll it over a fine grater or sieve. Let the marzipan dry on sheets of foil overnight.

Use small brushes dipped in the food colour to achieve the desired colours and shadings. You may need a second coat of colour but let the first coat dry. Use cloves to form the blossom end of fruits such as apples and pears.

Let the marzipan dry uncovered for one day, and once again with a soft brush add any fine details.

See:  CASSATA ( Post no. 2) Calls for a celebration!!!

Photo below shows one of the many  little lanes in Erice.

Feature photo is of marzipan fruit made by Libby, a friend in Adelaide.
Erice DSC_0060

2 thoughts on “MARZAPANE also called Pasta Reale (Marzipan)”

  1. I have recently made marzipan oranges and apples using the traditional Sicilian recipe of Mary Taylor Simeti you have provided. Using granulated sugar has resulted in a grainy texture (quite delicious though) so I am going to use pure icing sugar in my next batch, for a finer texture. The modelling of the fruit shapes has worked very well following your instructions. I have ordered three natural food dyes (approximately A$9 each) from an Australian online store, Hullabaloo Foods, that caters for people with food allergies. I look forward to using these plant-based dyes to paint the fruit. The dyes are made in Germany. Yellow is made from safflower and lemon, red from carrot and black currants, green from safflower and spirulina (an algae). At least there are no chemicals or synthetic substances or beetles!! used in their production. I’m also looking forward to making your cassata and decorating it with coloured marzipan and a variety of smaller marzipan fruits as a new year’s eve celebration dessert.

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