Pastry Chef Johann Georg Niederegger founded his marzipan company in 1806 in Lübeck, Germany. It wasn’t long before his expertly crafted almond-and-sugar treat gained a robust reputation across the country and beyond, winning an award at the 1873 world exhibition in Vienna, and becoming an official supplier to the German Kaiser’s court in 1908. Niederegger marzipan loaves have since become an icon of German confectionery.
What Sets Niederegger Marzipan Apart
At its most basic, marzipan candy is a simple mixture of ground almonds and sugar. It is known for its sweet flavor as well as its unique, grainy texture. Niederegger marzipan is made according to their own secret family recipe that has been passed down for more than two centuries! While they’ll never reveal the recipe, the German master crafters will tell you that the key to making magnificent marzipan candy is getting the ratios right: It must contain a minimum of 65% almonds and a maximum of 35% sugar. Unlike other brands, Niederegger does not add extra sugar to their loaves in any step of the process.
How It’s Made
Harvested in September, only the most carefully selected almonds are used in the making of Niederegger marzipan. They are shelled, blanched in hot water, and ground with rollers. The final mixture is then covered with a layer of delectable bittersweet chocolate to create the loaves that are so cherished — especially at Christmas!
In addition to their famous original marzipan, the brand has also developed other types flavored with ingredients such as espresso and plum. Niederegger produces other sweets as well, including pralines and nougat.