Marzipan, the stuff behind the creation of all these adorable shapes on top of cakes, is one of those things that you either love or hate (the cilantro of the candy world?). Most haters have probably only been introduced to it from the commercial brands sold in grocery stores which are usually dry and taste of artificial almond flavor. Lovers have tasted the real, smooth thing, often covered in bittersweet chocolate and buy ‘bonbons’ whenever they see them at the store.
Like just about everything, if you make it at home you’ll likely be blown away by the results so here is a homemade marzipan bonbons recipe that is as simple as can be. While I know the art of candy making can be a difficult one, here you’ll only need a small list of ingredients and most importantly a foolproof technique involving no cooking whatsoever!
It’s a great one for all Marzipan lovers out there as you’ll find in it the best texture, using almond meal instead of almond paste, and discover an original twist with the addition of brandy, lemon juice, and plenty of warming spices. Making the dough takes only a few minutes after which you only have to roll it into tiny balls…
…and add the final touch by caramelizing slightly the top with a blowtorch. I don’t know if it’s just me but I always get really excited at the thought of finally using my small blowtorch since the only other reason I take it out is for crème brûlée…so this was immensely fun! 🙂
They might not be as pretty as those adorable edible fruits, animals and what not, but I can vouch for their taste which isn’t sickly sweet and the extra flavor from the almond extract and all the spices.
You could definitely add the classic chocolate coating by placing them an hour or so in the freezer before rolling them in melted chocolate and freezing them again (using a parchment-lined cookie sheet), but when something is so ridiculously simple I sometimes feel it’s meant to stay that way. These two bite wonders will make for a thoughtful gift or will be gone in no time, your choice!
- 2 cups almond meal
- 3⁄4 cup confectioners' sugar
- 1⁄2 cup superfine sugar
- 1 1⁄2 tsp. ground cinnamon
- 1 tsp. ground cloves
- 1 tsp. brandy
- 1 tsp. fresh lemon juice
- 1 tsp. honey
- 1⁄4 tsp. almond extract
- 1⁄4 tsp. vanilla extract
- 1 egg plus 1 yolk
- Blowtorch, for caramelizing
- Whisk almond meal, sugars, cinnamon, and cloves in a bowl until combined; set aside.
- In a separate bowl, whisk brandy, lemon juice, honey, extracts, egg, and yolk until smooth.
- Stir wet ingredients into dry; using your hands, knead mixture until smooth. Divide mixture into thirty-eight 1⁄2-oz. balls and place on a baking sheet.
- Using a blowtorch, torch tops of bonbons until lightly caramelized, 30 seconds to 1 minute.
- They can be rolled and chilled for up to 2 days before being caramelized.
