Aioli vs Mayo: What's the Difference?
If you own a bar, sandwich shop, or restaurant, you may have noticed the increased fascination with aioli. As this creamy condiment becomes a popular foodservice trend, many are asking what the difference between mayo and aioli even is. We sought out to identify the difference between these two toppings and clarify how they can be properly used.
The Difference Between Aioli and Mayo
Although aioli and mayonnaise are both creamy emulsions, aioli is made from garlic and olive oil while mayo is made from egg yolks and canola oil. The final result may look similar but the two sauces have distinctly different flavors.
What is Aioli?
Aioli, meaning “garlic oil” in Catalan, is a sauce made by emulsifying mashed garlic with extra virgin olive oil, typically with a mortar and pestle. It originated in Catalonia, Spain and is often used in French cooking, especially in the region of Provence.
How to Make Aioli
To traditionally make aioli, several cloves of garlic are pounded into a paste in a mortar. Olive oil is then added slowly while the chef constantly stirs and mashes the paste to begin emulsifying the mixture.
Emulsification is the process of combining two ingredients that typically cannot mix, such as oil and water. As the oil is whipped or mashed, the oil particles break down and spread evenly throughout the mixture, resulting in a creamy and blended texture.
Egg yolks, bread, or lemon juice may often be added to enhance the creaminess of the mixture. The aioli sauce is mixed until it is pale and creamy.
Aioli Uses
Traditional aioli is used in the following ways:
- Dip for vegetables
- Sauce for shellfish
- Over grilled lamb
- With escargot
What is Mayonnaise?
Mayonnaise or mayo is a sauce made by emulsifying egg yolk, canola oil, lemon juice or vinegar, mustard, and salt with a whisk. It is a creamy and spreadable cold condiment, possibly French or Spanish in origin, that is used world wide today.
How to Make Mayonnaise
To make mayonnaise, oil is slowly whisked into egg yolks to begin the emulsification process. As the sauce comes together, lemon juice or vinegar and salt are added. The mixture then needs to be whisked vigorously for the ingredients to combine properly. As the oil droplets become suspended in the egg yolk, it produces a fluffy texture. It is important to note that homemade mayonnaise does have a shorter shelf life than store bought variations, only lasting approximately 3-4 days.
Mayonnaise Uses
Mayonnaise is used in the following ways:
- Spread for sandwiches
- Dip for french fries
- Base for pasta and potato salads
Modern Aioli vs Traditional Aioli
The confusion between mayonnaise and aioli comes from the way the word “aioli” is used today. In many establishments, any type of flavored mayo, especially garlic mayo, will be labeled as garlic aioli. Most restaurants and bars will not carry traditional aioli because of how labor intensive it is to make and how easily the emulsion can split.
Although traditional aioli and modern aioli are not made in the same way, they can be used interchangeably as dips and spreads. There will, however, be variations to the texture and flavor profile between the two condiments.
Chances are that the garlic aioli that captures your attention on a menu isn’t actually aioli at all. Regardless, both traditional aioli and flavored mayonnaise can give a Mediterranean kick to your meals and help boost your sales when added to poutine.
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How to Separate Egg Whites
When preparing meringue, custard, and other British baked goods, separating egg whites from yolks is often necessary. While it's challenging to separate egg whites without ending up with any pieces of yolk, even the smallest pieces of yolk can ruin your recipe. We provide several methods for separating egg whites both with tools and without, so your recipes come out perfectly. How to Get Egg Whites Use our video tutorial to implement the most popular tactics for separating egg yolks from whites. Whether you invest in an egg white separator, use common kitchen tools, or forgo tools altogether, there is a simple and effective method for separating egg whites for all experience levels. <iframe itemprop="embedURL" width="560" height="315" src="https://www.youtube.com/embed/zYsP_0oQ5kA?rel=0" frameborder="0" allowfullscreen=""></iframe> Ways to Separate Eggs You must be careful when separating eggs. While getting some egg whites with your yolks shouldn’t impact your recipe too severely, getting egg yolks in egg whites can ruin your delicate French macarons and smooth meringues because the fat from the yolk minimizes the egg white’s ability to fluff into stiff peaks. We provide the most popular ways to separate eggs so you can decide which method works best for your kitchen. Separating Eggs with Hands The best way to separate eggs from whites is to use your hands, allowing the whites to pass through your fingers. We recommend this method because it is fast, effective, and requires no additional tools. Always remember to practice proper handwashing procedures before moving on to additional baking steps. Follow these simple steps for the best way to separate eggs: Wash your hands with soap and hot water before you begin. Crack the egg on a flat surface. Over a bowl, open the egg into your hand and allow the egg whites to pass through your fingers. Gently move your fingers to work all the egg whites through. Deposit the egg yolk into a separate bowl. Separating Eggs with an Egg Separator The best way to separate eggs without dirtying your hands is with an egg separator. Egg separators are kitchen tools specifically designed to help chefs separate egg whites and yolks. There are multiple styles of egg separators available for you to try. Crack the egg on a flat surface. Over a bowl, open the egg into the egg separator. Allow the egg whites to drip through the openings. Deposit the yolk in a separate bowl. Separating Eggs with a Water Bottle You can separate egg whites with a water bottle by sucking the yolk into the bottle. While it can be effective with practice, it is easy to suck up egg whites with the egg yolk or break the yolk. Follow these steps to separate eggs with a water bottle: Crack the egg on a flat surface. Open the egg onto a plate. Grab a clean bottle and squeeze it slightly. Hold the bottle opening over the yolk and slowly release your grip to suck up the yolk. Deposit the yolk in a separate bowl by slowly squeezing and tilting the bottle. Separating Eggs with a Slotted Spoon If you want to keep your hands clean, you can try separating egg whites with a slotted spoon. This method isn't always effective, since the egg whites may be too thick to run through the openings of the slotted spoon. If you don't have an egg separator on hand and want to try using a slotted spoon to separate your eggs, follow these steps: Crack the egg on a flat surface. Over a bowl, open the egg onto a slotted spoon. Slightly rock the spoon to encourage the egg whites to fall through the slots and over the sides. Deposit the yolk in a separate bowl. Separating Eggs with a Turkey Baster The bulb of a turkey baster provides an ergonomic tool for separating eggs if you don't have an egg separator on hand. The downside of using your turkey baster to separate eggs is you must take it apart and it can be difficult to clean after you're done. Follow these steps to use a turkey baster to separate eggs: Remove the bulb from a turkey baster. Crack the egg on a flat surface. Open the egg onto a plate. Squeeze the bulb of the baster slightly and let go slowly to suck the yolk into the bulb. Deposit the yolk in a separate bowl by slowly squeezing and tilting the baster bulb. Separating Eggs with a Funnel Funnels are a common kitchen tool that is easy to use for separating eggs. Since some egg whites are very thick, they may require some pulling to separate from the egg yolk. You may need to stir the egg in the funnel, which can lead to the yolk breaking. Follow these steps to separate eggs with a funnel: Crack the egg on a flat surface. Open into a funnel. Allow the egg whites to run through the funnel opening. Deposit the yolk in a separate bowl. Separating Eggs with the Shell You can use the egg's shell to separate the egg whites. The benefit of this egg-separating method is it requires no additional tools. However, it is one of the harder methods to execute, because the edge of the shell may pierce the egg yolk, causing it to get into your whites. It also poses a food safety risk, because harmful bacteria like salmonella can linger on the shell and get in contact with the white or yolk. Crack the egg on a flat surface. Over a bowl, separate the shell at the widest point to create two halves. You will want to angle the egg upward and lift off the top half. Pass the egg yolk back and forth between the two halves, allowing the egg white to drip down into the bowl. Repeat until you are left with just the yolk in the shell. Deposit the yolk in a separate bowl. How to Crack Eggs Before you can separate egg whites and yolks, you have to crack the egg shells. Follow these two tips to crack eggs without ending up with pieces of shell in the bowl: Use Chilled Eggs - The key to a clean egg separation is to start with a cold egg that has been refrigerated for at least 20 minutes to ensure that the egg yolk is firm and less likely to break. Use a Flat Cracking Surface - Crack the egg on a flat surface to keep eggshell shards out of the egg whites. If you crack an egg on the corner of a bowl or countertop, it often pushes the eggshell pieces into the egg. Why Separate Egg White and Yolk in Baking? Separating eggs is a common baking technique that can make a big difference in the final outcome of your baked goods. While it may seem like an extra step, it is worth the effort. It is a simple yet effective way to control the texture, flavor, and structure of your baked goods. Discover the benefits of using egg whites and yolks separately below: Changes Texture - Separating eggs allows you to control the texture and structure of your baked goods. Egg whites are known for their ability to create light and airy textures, while egg yolks add richness and moisture. By separating the eggs, you can use each component separately, tailoring the recipe to achieve the desired result. Customizes Flavor - Egg yolks contain fat and can sometimes have a slightly "eggy" taste, which may not be desirable in certain recipes. By separating the eggs, you can remove the yolks and avoid any potential flavor interference. Aids Emulsification - Emulsification is the process of combining two liquids that normally wouldn't mix, such as oil and water. Egg yolks contain emulsifiers that can help stabilize and bind ingredients together, creating a smooth and cohesive batter or dough. Helps Baked Goods Rise - Separating eggs also plays a role in achieving the perfect rise and structure in certain baked goods. For example, in recipes that call for beaten egg whites, such as angel food cake or meringue, separating the eggs allows you to whip the whites to their full potential. This creates a light and fluffy texture that is essential for these delicate desserts. Caters to Alternative Diets - If customers are watching their cholesterol intake or following a specific diet that requires them to limit egg yolks, separating the eggs allows them to still enjoy baked goods or a breakfast scramble without compromising their dietary needs. How to Store Separated Eggs If you aren't using your separated eggs immediately, here is how you can store separated egg yolks and whites: How to Store Egg Yolks - You can store egg yolks in the refrigerator for 2 to 4 days before use. Simply place the egg yolks in a bowl and fill the bowl with enough water to cover the yolks. Pour out the water before using the eggs. Egg yolks do not freeze well. How to Store Egg Whites - You can store egg whites in the refrigerator for 2 to 4 days or in the freezer for 12 months. Pour the egg whites into an ice cube tray and allow them to freeze. You can then place the cubes in a freezer bag. Thaw the cubes before using them. Many recipes call for pastry chefs to separate egg whites and yolks. You'll need egg whites to make meringues and angel food cake. Egg yolks are required for making custards, our decadent brown sugar cinnamon bread pudding recipe, and our pumpkin creme brulee recipe. Learning how to separate eggs properly is the secret to creating the ideal texture, flavor, and structure of many classic desserts.
Differences between Creme Fraiche, Sour Cream, Mascarpone, and Cream Cheese
Creme fraiche, sour cream, mascarpone, and cream cheese add a rich, velvety consistency and flavor to your culinary creations. These versatile ingredients can be used to cool down spicy dishes, for cooking, or in baking applications. While these creamy ingredients may appear similar at first glance, each one brings a unique taste and texture to the table. Understanding the differences between them will help you choose the right option for your recipe. When done properly, you can substitute them for each other without altering the flavor and consistency of your recipe. Skip to the ingredient that interests you: 1. Creme Fraiche 2. Sour Cream 3. Mascarpone 4. Cream Cheese What Is Creme Fraiche? Creme fraiche is a French-style cultured cream with a rich and velvety texture and a slightly tangy and nutty flavor profile. It's made by combining heavy cream with a culture of bacteria. Its fat content is typically around 30-40%, giving it a luxurious mouthfeel and creamy consistency. Its high-fat content also allows chefs to whip it into soft peaks, making it a popular choice for desserts and pastry fillings. Creme fraiche is used in both cooking and baking. It can be added to pasta sauces, soups, and dressings to provide a rich and creamy base, or used as a topping for fresh fruit, desserts, or even savory dishes like baked potatoes or tacos. Its tangy flavor can help balance the sweetness of desserts or add a depth of flavor to savory dishes. Creme fraiche must be refrigerated at all times to maintain its freshness and prevent spoilage. It has a relatively short shelf life compared to other dairy products, so use it within a week or two of opening. What Is the Difference between Creme Fraiche and Sour Cream? Sour cream is cream that has been fermented with a culture of lactic acid bacteria. Creme fraiche is traditionally made from unpasteurized cream, where fermentation bacteria are naturally present. If pasteurization laws forbid this (such as in the United States), creme fraiche is produced with a starter culture of bacteria instead. Sour cream may contain thickening agents like gelatin or polysaccharides to create a smooth texture, while creme fraiche's fermentation process naturally produces a thicker texture than sour cream. Plus, sour cream has a tangier taste than creme fraiche, which has a rich and creamy taste. This is in part because creme fraiche contains more fat than sour cream, with 30% compared to sour cream's 20% fat content. Creme Fraiche vs. Cream Cheese Creme fraiche is a French-style cultured cream that is thick, rich, and slightly tangy with a velvety texture. It's commonly used in sauces, soups, and dressings because you can heat it without curdling it. Cream cheese is a soft, spreadable cheese that is made from a mixture of cream and milk. It has a mild, slightly tangy flavor and a smooth, creamy texture. It’s a versatile ingredient that is often used in both sweet and savory dishes, such as cheesecakes, dips, frostings, and spreading atop different types of bagels. What Is Sour Cream? Sour cream is made from pasteurized cream fermented with lactic acid bacteria. It has a smooth and creamy texture with a slightly thick consistency. Its tangy, slightly acidic flavor profile adds depth and complexity to dishes. The level of tanginess can vary depending on the brand and production process, making it important to taste and adjust seasoning when using sour cream in recipes. Sour cream is a versatile ingredient that can be used in a variety of culinary applications. It is commonly used as a topping for baked potatoes, nachos, and walking tacos, adding a creamy and tangy element to these dishes. Sour cream is also used in baking to add moisture and richness to cakes, muffins, and quick breads. It should be stored in the refrigerator at all times to maintain its freshness and quality. Can I Use Sour Cream as a Creme Fraiche Substitute? Yes, you can use sour cream as a substitute for creme fraiche. Substitute 1 cup of creme fraiche with 1 cup of sour cream, but reduce the heat to a simmer or lower because sour cream curdles at high temperatures. Sour Cream vs. Cream Cheese While sour cream is made by fermenting cream, cream cheese is made by curdling milk, draining it, and processing it into a smooth, soft cheese. As a result, cream cheese does not have the same sour taste that sour cream has. Cream cheese also contains more fat than sour cream: a minimum of 33% milk fat is required for cream cheese, whereas sour cream contains 20% fat. What Is Mascarpone? Mascarpone is a rich and creamy Italian cheese that is a popular ingredient in both sweet and savory dishes. Made from cream that was coagulated with tartaric or citric acid, mascarpone has a high-fat content, typically around 60-75%. This gives mascarpone its smooth and luscious consistency. Unlike some other soft cheeses, mascarpone is unaged, so it has a delicate flavor and is best consumed fresh. Mascarpone is a luxurious addition to desserts like tiramisu, cheesecakes, and frostings. It's also used in savory dishes to add richness and creaminess. It can be mixed with herbs and seasonings to create a flavorful spread for crackers or used as a topping for grilled meats and vegetables. It should be stored in the refrigerator and used within a few days of opening to ensure the best flavor and texture. Mascarpone vs. Creme Fraiche Mascarpone is a rich and creamy Italian cheese made from cow's milk. It has a mild and slightly sweet flavor, making it a popular ingredient in both sweet and savory dishes. Creme fraiche is a French cultured cream that has a tangy and slightly nutty flavor. Mascarpone has a high-fat content, typically around 60-75%, giving it a smooth and velvety texture. It is made by adding bacterial cultures to heavy cream and allowing it to ferment, resulting in a thick and creamy product. Creme fraiche has a lower fat content compared to mascarpone, typically around 30-40%, and is known for its velvety texture and rich taste. Mascarpone and creme fraiche can be used interchangeably in some recipes, but their distinct flavors and textures make them better suited for specific applications. Mascarpone is ideal for adding richness and creaminess to desserts and sauces, while creme fraiche is perfect for adding a tangy and slightly acidic kick to dishes. What Is Cream Cheese? Cream cheese is made from a combination of cream, milk, and sometimes salt. It has a high-fat content, which gives it a rich and creamy texture. Cream cheese also has a high moisture content, which gives it its spreadable consistency. It's commonly used as a topping for bagels, toast, and baked goods. Cream cheese adds richness and creaminess to dishes such as sauces, soups, and casseroles. It can also be mixed with herbs, spices, or sweet ingredients to create dips, spreads, cheesecakes, and different types of frostings, Cream cheese should be kept refrigerated. Store cream cheese in an airtight container away from foods with strong odors, as it can easily pick up these flavors. Unopened cream cheese can typically last in the refrigerator for about two to three weeks past the sell-by date. Once opened, cream cheese should be consumed within one to two weeks for optimal freshness. Mascarpone vs. Cream Cheese Mascarpone is categorized as a cream cheese, but it is different than what we know as “cream cheese” in America. Mascarpone is made similarly to American cream cheese, but it uses a base of whole cream rather than milk. Like cream cheese, it is a fresh cheese that is not aged before it is eaten. Cream cheese contains at least 33% milk fat, and mascarpone may contain 60-75% milk fat. Mascarpone has a buttery flavor that makes it particularly suitable for desserts. It adds richness and a creamy texture, while cream cheese brings a creamy consistency and slightly tangy taste to dishes. For this reason, cream cheese is perfect for both sweet and savory foods. Can I Use Cream Cheese as a Mascarpone Substitute? Yes, cream cheese makes a great substitute for mascarpone. There are two methods to substitute mascarpone: Substitute 1 cup of mascarpone with 1 cup of a cream cheese and whipping cream mixture. To make this mixture, use 1/4 cup of cream for every 8 oz. of cream cheese. Substitute 1 cup of mascarpone with 1 cup of a sour cream and cream cheese mixture. To make this mixture, use 1/2 cup of sour cream and 1/2 cup of cream cheese. Back to Top While creme fraiche, sour cream, cream cheese, and mascarpone may look similar, their unique textures and preparation methods offer distinct benefits and drawbacks when added to your dishes. Learning the nuances between them will allow you to select the proper ingredient to impart a luxurious texture and a rich, creamy flavor to your culinary creations.
Marzipan, Frangipane, Almond Paste, and Fondant: What’s the Difference?
In the world of baking and confectionary work, you will find several ingredients that are very similar to each other but serve very different purposes. Marzipan is one of those ingredients that often gets mistaken with another due to its consistency and make up. With names so similar, what is the difference between marzipan and frangipane? What about marzipan and almond paste or marzipan and fondant? We set out to clarify these differences and find out how all of these ingredients are properly used. Shop All Bakery Decorating Ingredients You can use the list below to navigate through the different sections: What is Marzipan? What is Fondant? Marzipan vs Fondant What is Frangipane? Marzipan vs Frangipane What is Almond Paste? Marzipan vs Almond Paste What is Marzipan? Marzipan, also known as almond candy dough, is a smooth and pliable confectionary paste made from almonds that can be used as a cake icing or molded into candies. It features a clay-like consistency that makes it easy to handle. This popular confection is often used in British baking recipes, but variations of marzipan can be found in French and German baking as well. Marzipan can be located in most international supermarkets, sold in a tub or plastic-wrapped log. How to Make Marzipan There are several marzipan recipes available with slight variation, but the basic marzipan ingredients include almonds, sugar, and a binding agent. Persipan is similar to marzipan but is made out of apricot or peach kernels instead of almonds, and is often used as a substitute in the event of nut allergies. Here are some common marzipan recipe options: Ground skinless almonds, powdered sugar, egg whites, and almond extract Almond paste, powdered sugar, and corn syrup Almond paste, sugar, water, and unbeaten egg whites Ground almonds, sugar, glucose syrup, water, and egg whites (optional) Blanched ground almonds, sugar, and starch or sorbitol This is just one recipe for homemade marzipan that you can follow: Cover 1/2 pound of almonds with boiling water Let it sit until cool Pinch each almond to slide the skin off Drain the skinless almonds of any excess liquid Place the almonds in a food processor Add 2 cups (16 oz) of powdered sugar over the almonds Run the processor until the mixture is smooth Scrape down the sides and run the processor for another minute Add 2 egg whites into the mixture Blend until the mixture develops a clay-like consistency Add a 1/2 teaspoon of almond extract and a 1/2 teaspoon of salt, plus any additional spices to enhance the flavor Remove the mixture from the bowl and use immediately or wrap in cling wrap and store in the refrigerator (the mixture can be stored for up to 2 weeks) The final result should produce a malleable speckled-white dough that is ready to use for all sorts of confectionary treats. How to Use Marzipan You can use marzipan in a variety of ways. It can be: Rolled out into a sheet and used as icing on cakes and cupcakes Added in cookie and biscuit recipes to make nutty marzipan cookies Sculpted into decoration such as fruits, animals, bows, etc. for cake decorations or marzipan candy Easily dyed and painted with edible paint because of the neutral marzipan color Used as the sweet center of chocolate covered marzipan candies What Does Marzipan Taste Like? Marzipan has a nutty flavor derived from the almonds in the mixture and can be very sweet. What is Fondant? Fondant is a smooth sugar paste that is popular in bakeries for cake decorating. There are a few different types of fondant as well. Rolled fondant is the more common type of fondant used in professional and amateur baking, however poured fondant can also be found in commercial settings. Fondant can often be found sold in pre-packaged tubs. How to Make Fondant The main ingredient used in a fondant recipe is confectioners sugar regardless of the variation of fondant you make. Rolled fondant is made by mixing powdered sugar, corn syrup, and shortening or vegetable oil until the mixture is firm and pliable. Gelatin is often added as well. Marshmallow fondant is made by melting mini marshmallows in the microwave with some water and then mixed with powdered sugar and vegetable shortening until the mixture is pliable. Poured fondant is made by boiling confectioners sugar, corn syrup, and water until it becomes opaque and creamy in consistency. How to Use Fondant Fondant is mostly used for baking decoration, however the two variations of fondant serve different purposes in the baking world. Rolled fondant and marshmallow fondant tend to be pliable and dough-like in texture. It can be: Dyed to form a variety of colored fondant Rolled out into sheets and layed over cakes as a smooth icing layer Molded into decorations as sculpting fondant for cakes and cupcakes Softened to form gum paste or sugar paste that hardens over time Poured fondant is creamy in consistency. It can be: Used as a filling for candies Drizzled over cakes and cookies for decoration What Does Fondant Taste Like? Fondant can be very sweet and sugary due to the high sugar levels, but provides a neutral taste for icing. Marzipan vs Fondant The similarities between marzipan and fondant are their texture and purpose. They are both malleable and can both be used interchangeably as a solid icing layer over cakes. They are easily dyed to create colorful and eye-catching decorations for cakes and cupcakes, and they are often used to make candies as well. For their differences, marzipan tends to be more pliable than fondant and is less likely to crack when being handled, making it easier to work with. Marzipan features a nutty subtle flavor that complements certain recipes while fondant is a more neutral sweeter alternative. Although fondant has a tendency to dry out when handled, it makes for an excellent substitute if nut allergies are a concern. What is Frangipane? Frangipane is an almond pastry cream that is used as a filling in a variety of pastries and cakes. It has a light and spreadable consistency. Frangipane can often be found as an ingredient in French baking and is typically associated with Christmas celebrations in France. Frangipane is generally sold in a powder form, requiring additional ingredients for its preparation. How to Make Frangipane A frangipane recipe mainly consists of ground almonds, butter, flour, sugar, and eggs. You can follow the steps below to make your own homemade frangipane filling: Add 3 tablespoons of softened butter and 1/4 cups of granulated sugar to a mixing bowl Cream the mixture together until soft Add the 1/2 cup ground skinless almonds to the mixture and blend Add 1 egg and 3/4 of a teaspoon of vanilla extract to the bowl and continue to mix until incorporated Add 1 tablespoon of all-purpose flour and blend into the mixture Place the mixture into a piping bag to begin filling your pastries The final result should produce a light tan cream that is enough for one large frangipane tart or several pastries. How to Use Frangipane Frangipane is used almost exclusively as a custard-like filling for pastries. Here are some pastries that incorporate frangipane into their recipes: Filled Croissants Bakewell Tarts Fruit Tarts Bostocks Jesuite Pastries Pithiviers What Does Frangipane Taste Like? Frangipane has a light sweetness to it and a nutty flavor due to the almonds. Marzipan vs Frangipane Marzipan and frangipane are only similar in the fact that they use almonds and have very similar-sounding names. Their purposes and textures, however, are very different, making them unable to be substituted with one another. While marzipan is a thick and sweet icing dough, frangipane is a creamy and lightly-sweetened filling. What is Almond Paste? Almond paste is a coarse dough-like paste made primarily out of almonds. It is predominately used as an ingredient in recipes for cakes and pastry fillings. You can find almond paste in various French pastry and candy recipes. Almond paste is usually sold in cans at local supermarkets. How to Make Almond Paste Almond paste is made from almonds, a small amount of sugar, oil, and occasionally, an egg. The recipes can vary and may be cooked depending on the added ingredients. Heavy cream or cornstarch can be used to substitute out the egg. You may follow the almond paste recipe below to make your own homemade almond paste: Place 1 pound of blanched almonds in a food processor Add 2 cups (16 oz) of powdered sugar sugar over the almonds Run the processor until the mixture is smooth Scrape down the sides and run the processor for another minute Add 3 egg whites into the mixture Blend until the mixture is fully incorporated Add 1 teaspoon of almond extract Remove the mixture from the bowl and use immediately or wrap in cling wrap and store in the refrigerator (the mixture can be stored for up to 1 week) The final result should produce a coarse beige dough that can be sliced or spread easily. How to Use Almond Paste Almond paste in usually added into recipes and not meant to be enjoyed on its own. It can be used as: A base ingredient for marzipan and frangipane recipes A filling for cakes, tarts, and cookies The center of various candies What Does Almond Paste Taste Like? Almond paste has a distinct almond flavor and is semi-bitter. It only has a mild sweetness since it is used as an additional ingredient in other recipes. Marzipan vs Almond Paste Marzipan and almond paste are easily confused with each other because they are made with the same basic ingredients: almonds, sugar, and some form of binding agent. However, the different ratios of these ingredients in each recipe is what sets these two confections apart. There is also some confusion around marzipan and almond pastes because, very often, marzipan and almond paste will be the same product in the United Kingdom while being different products in the United States, although it is not very common to find marzipan in North America. The ratio of almonds to sugar is the main factor for their differentiation. Almond paste has twice the amount of almonds in it compared to marzipan, making it coarser in texture and less sweet than its counterpart. Their consistency also differs as marzipan is smooth and pliable, almost clay-like, while almond paste is somewhat gritty and spreadable, almost like a cookie dough. Because of their differences, marzipan and almond paste should not be substituted for one another, however you can use almond paste to make marzipan by balancing out the ratio of sugar to almond. While marzipan can often be enjoyed on its own as a candy, almond paste will require a few extra ingredients to turn it into a delicious treat. Often times, it is subtle differences in a recipe that can transform a whole ingredient into another. By understanding the differences between marzipan, fondant, frangipane, and almond paste, you can increase your skill level as a baker and add a variety of delicious recipes into your repertoire.