flipMarzipan with orange blossom water
Marzipan with orange blossom water
Why this dish? Madame de Sévigné spent weeks in a carriage on bumpy roads between Paris, Brittany, and Grignan. Dry sweets like marzipan, which keep well and do not spoil, were ideal companions for these long journeys.
A paste of almonds and sugar perfumed with orange blossom water, shaped into small cakes and lightly dried in the oven. A lady's treat, light to carry, resistant to the jolts of the carriage and the passage of time.
When I must face those endless roads where the carriage shakes the soul out of the body, I always take some marzipan. They are little pastes of almonds and sugar, scented with orange blossom water, that fear neither travel nor waiting. One nibbles one along the way, and I assure you it greatly consoles for bad inns and creaking axles. Always keep some in your chest, my daughter, it is the sweetness of long leagues.
- •Ground sweet almonds — a good measure (base)
- •Sugar — equal weight to almonds (sweetness, structure)
- •Orange blossom water — a dash (aroma)
- •Egg white — a little (binder)
Marzipan with orange blossom water
A paste of almonds and sugar perfumed with orange blossom water, shaped into small cakes and lightly dried in the oven. A lady's treat, light to carry, resistant to the jolts of the carriage and the passage of time.
Why this dish? Madame de Sévigné spent weeks in a carriage on bumpy roads between Paris, Brittany, and Grignan. Dry sweets like marzipan, which keep well and do not spoil, were ideal companions for these long journeys.
When I must face those endless roads where the carriage shakes the soul out of the body, I always take some marzipan. They are little pastes of almonds and sugar, scented with orange blossom water, that fear neither travel nor waiting. One nibbles one along the way, and I assure you it greatly consoles for bad inns and creaking axles. Always keep some in your chest, my daughter, it is the sweetness of long leagues.
Ingredients (period version)
- Ground sweet almonds — a good measure (base)
- Sugar — equal weight to almonds (sweetness, structure)
- Orange blossom water — a dash (aroma)
- Egg white — a little (binder)
Ingredients
- Almond flour — 200 g (base)
- Powdered sugar — 200 g (sweetness, structure)
- Orange blossom water — 1 tbsp (aroma)
- Egg white — 1 (approx.) (binder)
Method
- Mix the almond flour and powdered sugar.
- Add the orange blossom water, then the egg white little by little, just enough to form a soft, non-sticky dough.
- Knead briefly, then shape into small patties, diamonds, or balls.
- Place on a baking sheet and dry in a low oven (140°C) for 10 to 15 minutes: they should remain soft inside and barely golden.
- Let cool completely before storing in an airtight container—they keep for several days.
How it was made : Marzipan is one of the oldest confections in Europe, already prized in the Renaissance and well established in the 17th century. Its richness in almonds and sugar allows it to keep for a long time, making it a choice provision for travel and an elegant gift. Orange blossom water and rose water were the favorite perfumes of the era.
The contemporary twist : Dip half of each marzipan in dark chocolate and sprinkle with candied orange zest—to link this journey to the cacao craze that fascinated the court.
Sources : La Varenne, Le Confiturier françois, 1660 · Massialot, Nouvelle instruction pour les confitures, 1692
Madame de Sévigné · Charactorium
