Renaissance marchpane recipes were once highly prized by royal chefs. Marchpane (marzipan) was a much-coveted sweetmeat consisting of almond paste sweetened generously with sugar. It was sometimes made into an elaborate confection by being molded into three-dimensional shapes, hand-colored to resemble fruits, walnuts, and even slices of bacon.
For royal banquets, huge flat discs of baked marzipan with raised, pinched, crown-like rims round the edges were generously iced with sugar and lavishly decorated with molded comfits — sugar candy or marchpane treats molded as calligraphic letters, Celtic knots, coats of arms, and royal escutcheons — then extravagantly gilded with the finest gold leaf.
Use these authentic 17th century Renaissance marchpane recipes to
duplicate a delicious confection once reserved for the nobility. Nothing will impress your noble guests more than to crown the meal with an authentic marchpane with an edible gold leaf decoration! Enjoy tasting the undisputed queen of sweetmeats.
The Queens Closet Opened (1658)
It is generally believed that the book's author, known only as W.M., was a prominent manservant in the household of Queen Henrietta Maria and might once have been the queen's personal chef.
Take Almonds, and blanch them out of ſeething water, and beat them till they come to a fine Paſte in a ſtone Mortar, then take fine ſearſed Sugar, and ſo beat it all together till it come to a perfect paſte, putting in now and then a ſpoonfull of Roſe-water, to keep it from Oyling; then cover your Marchpane with a ſheet of paper as big as a Charger, then cut it round by that Charger, and ſet an edge about it as about a Tart, then bottom it with Wafers, then bake it in an Oven, or in a baking-pan, and when it is hard and dry, take it out of the Oven, and Ice it with Roſewater and Sugar, and the white of an Egg, being as thick as Butter, and ſpread it over thin with two or three feathers, and then put it into the Oven again and when you ſee it riſe high and white, take it out again and garniſh it with ſome pretty conceit, and ſtick ſome long Comfits upright in it, ſo gild it, then ſtrow Biskets and Carawayes on it. If your Marchpane be oyly in beating, then put to it as much roſe-water as will make it almoſt as thin as to ice.
Take ſome of your Marchpane Paſte, and work it in red Saunders till it be red; then rowl a broad ſheet of white Paſte, and the ſheet of red Paſte, three of the white, and four of the red, and ſo one upon another in mingled ſorts, every red between, then cut it overthwart, till it look like Collops of Bacon, then dry it.
The Queen-like Cloſet or Rich Cabinet (1672)
Marchpane was traditionally baked on an under-crust of wafers — "then bottom it with Wafers" — similar to sweet-tasting, thin, crispy waffles. This early wafer recipe will make wafers suitable for the Renaissance marchpane recipe. Simply sweeten them to your preferred taste.
Take a quart of Flower heaped and put to it the yolks of four Eggs, and two or three ſpoonfuls of Roſewater, mingle this well together, then make it like Batter with Cream and a little Sugar, and bake it on Irons very thin poured on.