Germany's most famous marzipan factory is in the north in Lübeck, and marzipan is undoubtedly the city's biggest export. Johann Georg Niederegger, an outstanding confectioner and pastry chef, established the business in 1806, and the original, time-honoured recipe has stayed exactly the same since then – a mixture of almonds, sugar and an ingredient similar to rosewater that gives the unique Niederegger taste.
What makes Niederegger marzipan different?
With its high almond content, Niederegger is less sweet than many marzipans, keeping the true taste and colour of the finest, aromatic Mediterranean almonds that are used, and only the best, most perfect, golden kernels pass the expert gaze of the eagle-eyed 'checkers' once the almonds have been blanched. Niederegger make 30 tons of this incredible marzipan every day, crushing the chopped nuts with sugar between giant granite rollers, heating the paste in copper cauldrons until it's ready to be cooled, wrapped and rested to develop the fullest potential of the almond aroma. And finally, the secret rosewater-like ingredient is added and the marzipan can be turned into one of over 300 marzipan specialities, from fine marzipan chocolates to novelty shapes as well as the classic chocolate-coated marzipan loaves.