marcepan

Marcepan, commonly known as marzipan, is a confection made from ground almonds and sugar, sometimes bound with egg white, syrup, or a combination. The paste is smooth and pliable, and it can be colored and flavored with rose water, vanilla, or almond extract. It is eaten as is, or shaped into figures, fruits, or used as a cake decoration and filling.

Origins and spread: Marzipan has roots in the medieval Middle East and Mediterranean and entered Europe during the Middle Ages. It became especially associated with German, Italian, and Spanish confectionery. In Germany, Lübeck is famous for its high-quality marzipan; in Spain, Mazapán is a traditional treat around Christmas and other celebrations.

Production and use: The almonds are ground to a paste and mixed with sugar, with binding agents such as egg white or sugar syrup helping to hold the dough together. Flavorings such as rose water or orange blossom are common. The paste can be rolled, molded into shapes, or wrapped in chocolate. It is also used as a cake covering or a filling for pastries and tarts.

Variants and storage: Variants include blond marzipan (lighter coloring) and chocolate-coated marzipan. Proper storage in an airtight container away from heat and sunlight helps maintain quality, with a shelf life of several weeks at room temperature and longer when refrigerated or frozen. Marzipan contains almonds and is an allergen for some people.