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Dye Marzipan: a Guide

An easy way to color marzipan yourself is to use food coloring, which you can buy in either powder, paste, or liquid form. Just be aware that the latter can soften the marzipan and pastes are more intense in color compared to the other two options. Basically, you take the piece you want to colorize separately. Separate it and knead it properly. If the mass is soft, color the marzipan with food coloring by kneading it in as well.

Keep adding color until your desired tone is achieved. Once ready, wait 20 minutes before rolling out the marzipan after coloring. Also, keep in mind that the food coloring will also come into contact with your hands. Because it can also leave clearly visible traces there. In order to avoid colored hands, it is best to wear kitchen gloves when coloring raw marzipan mass.

Tip: You can make the sweet specialty yourself using our recipe for marzipan potatoes.

Dye marzipan without food coloring

Food coloring is the simplest way to color marzipan properly. However, not the only one. Natural dyes, which you can buy in powder form, for example, work just as well. There are products made from blue blueberries and red raspberries, green nettles, spinach, or matcha powder. You can also use dried, grated carrots or orange peels for orange tones, for example for our carrot cake.

All of these products can be used to color marzipan. Just keep in mind that natural ingredients are less colorful and bring their own aroma. But you can also use this to emphasize a certain taste in the finished product. You can get a little bit whiter, if not completely white, marzipan by mixing it with white fondant. So you don’t have to buy white food coloring.

Of course, not only the almond mass can be changed in color. Especially at Easter you like to decorate egg shells in a variety of colorful ways. Be inspired by our ideas on how to dye eggs.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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