This marzipan recipe does not have egg whites. Traditional marzipan recipes use egg whites but I prefer corn syrup or honey as the binder. The shelf life of the marzipan is longer and there is no risk of eating raw egg white. If you prefer to use egg white, replace half the corn syrup with pasteurized egg white. If you use honey keep in mind that the marzipan will have a slight honey flavor. The great thing is that this recipe can be vegan, paleo, and keto-friendly.