Mazapan Recipe

I’m super stoked about this Mazapan recipe because it’s got the perfect mix of roasted peanuts, powdered sugar, egg white, and a pinch of salt that comes together into this kinda crumbly dough you can shape however you want, making it a chill, homemade treat that totally reminds me of my childhood snack vibes.

I made my own Mazapan recipe using roasted peanuts, powdered sugar, a lightly beaten egg white and a pinch of salt. I think the peanuts give a good dose of protein and healthy fats while the egg white adds extra protein.

I love how these ingredients work together.

Ingredients

• Roasted peanuts provide hearty protein, fiber, and crisp texture for the mazapan mix.
• They also supply healthy fats that help with energy and keep you fuller longer.
• Powdered sugar sweetens the treat and keeps the texture smooth and binding.
• Fine sugar gives a sweet taste without a grainy texture interfering in the mix.
• Egg white binds the mixture and adds lightness, though some might worry about raw eggs.
• It acts like glue holding all other ingredients together in one easy mix.
• A pinch of salt balances flavors, enhancing the natural peanut taste in mazapan.
• Even a little salt intensifies the flavors, making every bite memorable.

Ingredient Quantities

• 2 cups roasted unsalted peanuts (skins removed if you like)
• 1 cup powdered sugar
• 1 lightly beaten egg white
• A pinch of salt

How to Make this

1. First, put the roasted peanuts in a food processor and blitz them up until they are finely ground but not completely smooth.

2. Next, add the powdered sugar and a pinch of salt to the ground peanuts and give it a quick pulse.

3. Now, slowly mix in the lightly beaten egg white to the peanut mixture.

4. Blend everything together until it forms a thick, crumbly dough. If its too dry, you can add a few extra drops of egg white.

5. Once the dough comes together, take it out and knead it a bit with your hands until its smooth enough to shape.

6. Divide the dough into small portions and roll them into little balls or press into your desired shape.

7. After shaping, let the Mazapan sit at room temp for around 15 minutes so it can firm up a little.

8. For a firmer texture, you can chill them in the refrigerator for about an hour.

9. Enjoy your homemade Mazapan as a snack or dessert.

10. Keep any leftovers in an airtight container in the fridge to maintain their freshness.

Equipment Needed

1. Food processor
2. Mixing bowl
3. Measuring cup
4. Whisk or fork
5. Spatula
6. Clean countertop for kneading dough
7. Airtight container for leftovers

FAQ

• Q: Can I use salted peanuts if that’s all I got?
  A: Yeah, you can, but since salted peanuts can be a bit extra in salt, you might wanna skip adding the pinch of salt or use a bit less.
• Q: What if I don’t have powdered sugar?
  A: No worries, you can try grinding regular sugar in a blender till it’s powdery. It might not be perfect but it’ll do the trick.
• Q: Why do I need to lightly beat the egg white?
  A: The egg white is there to help bind everything together, so just a light beat is enough. Don’t overbeat it or it might end up foamy which doesn’t mix well.
• Q: How long does mazapan last once I’ve made it?
  A: If you store it in an airtight container in the fridge, it should be good for about a week. Just make sure to cover it well so it keeps fresh.
• Q: Can I add any extra flavors or ingredients?
  A: Sure, a drop of vanilla or even a pinch of cinnamon can mix things up a bit. Just be careful not to overdo it since the original peanut flavor is what you’re aiming for.

Mazapan Recipe Substitutions and Variations

• Instead of roasted unsalted peanuts, you can use roasted unsalted almonds or cashews. They work pretty good and give a differnt nutty flavor.
• You could try using superfine sugar or confectioners sugar in place of powdered sugar. They re nearly the same but you might need to sift it first.
• If you don’t have egg white on hand, a couple of tablespoons of aquafaba (the liquid from canned chickpeas) works as a good alternative.
• Instead of a pinch of salt, you can use a tiny dash of sea salt. It adds a slight brininess without overpowering the other flavors.

Pro Tips

1. When you grind the peanuts, dont blend them too much. You want to keep a little texture so its not as smooth like peanut butter, which makes your mazapan more interesting.
2. Be super careful when adding the egg white. Add it slowly and mix in gradually, and if the dough looks too crumbly, add a couple more drops. Its easy to overdo it if youre not paying attention.
3. After you shape your mazapan, let it chill at room temp for about 15 minutes. I find that if you really want a firmer texture, pop them in the fridge for an hour or so instead.
4. Try experimenting a bit by adding a teeny pinch of cinnamon or vanilla extract. It’s not in the original recipe, but sometimes a little extra flavor can really make it pop.