Description
Try this Italian White Torrone Nougat Recipe with honey, almonds, and egg whites—a perfect holiday treat bringing Italy’s sweet tradition to your home.
Ingredients
Scale
- 500g mixed dried fruits (toasted, if desired)
- 225g acacia honey
- 360g sugar
- 30g honey (or glucose syrup)
- 100g water
- 60g egg whites
- 30g sugar
- 2 sheets of wafer paper
Instructions
- Heat the Honey: Place 225g of honey in a small saucepan and heat it gently until it reaches 124°C.
- Prepare the Syrup: In a separate saucepan, combine 360g of sugar, 30g of honey (or glucose syrup), and 100g of water. Heat this mixture to 145°C.
- Whip the Egg Whites: While the mixtures heat, whip the egg whites with 30g of sugar in a large mixing bowl until they form soft peaks.
- Combine the Mixtures: When the honey reaches 124°C, slowly pour it into the whipped egg whites while continuing to whip. When the sugar syrup reaches 145°C, gradually pour it into the egg whites as well, whipping until the mixture becomes glossy and firm.
- Add the Dried Fruits: Fold the mixed dried fruits gently into the nougat mixture, ensuring even distribution.
- Assemble the Torrone: Place one sheet of wafer paper on a flat surface and spread the nougat mixture over it. Cover with the second sheet of wafer paper and use a rolling pin to smooth to an even thickness.
- Cool and Set: Allow the torrone to cool in a dry, cool place for about 12 hours. Once set, cut it into pieces.
Storage Tips: Store the torrone in a cool, dry place, away from heat and humidity. Avoid refrigerating, as this can affect its texture.