Classic Italian Torrone

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

   Preheat your oven to 150°C (300°F). Spread the almonds in a single layer on a baking sheet.

   Ongeveer 5 min

2. 2

   Toast the almonds in the preheated oven for 10-15 minutes, or until lightly golden and fragrant. Stir them halfway through to ensure even toasting. Set aside to keep warm.

   Ongeveer 15 min

   Tip van de kok: Keeping the nuts warm prevents the nougat from cooling too quickly and becoming unmanageable.

3. 3

   Line a 20x20 cm (8x8 inch) square pan with parchment paper, leaving an overhang on all sides. Place the rice paper sheets on the bottom of the pan.

   Ongeveer 5 min

   Tip van de kok: The parchment paper overhang will help you lift the torrone out of the pan easily.

4. 4

   In a heavy-bottomed saucepan, combine the honey and granulated sugar. Heat over medium-low heat, stirring occasionally, until the sugar dissolves.

   Ongeveer 5 min

5. 5

   Increase the heat to medium and bring the mixture to a boil. Cook without stirring until it reaches 145°C (293°F) on a candy thermometer.

   Ongeveer 20 min

   Tip van de kok: Use a reliable candy thermometer for accuracy, as the temperature is crucial for the torrone's texture.

6. 6

   While the honey mixture is cooking, in a large, very clean bowl, beat the egg whites with a pinch of salt until stiff peaks form.

   Ongeveer 5 min

   Tip van de kok: Ensure the bowl and beaters are completely grease-free for best results with egg whites.

7. 7

   Once the honey mixture reaches 145°C, carefully and slowly pour it in a thin stream into the beaten egg whites, continuously beating on high speed.

   Ongeveer 5 min

   Tip van de kok: Pouring slowly helps to temper the egg whites and prevents them from scrambling.

8. 8

   Continue beating the nougat mixture on high speed for about 15-20 minutes, or until it becomes very thick, glossy, and holds its shape.

   Ongeveer 20 min

   Tip van de kok: The mixture should be difficult to beat and pull away from the sides of the bowl.

9. 9

   Fold in the warm toasted almonds and vanilla extract until evenly distributed.

   Ongeveer 2 min

   Tip van de kok: Work quickly as the nougat will start to set.

10. 10

    Immediately transfer the mixture to the prepared pan and spread it evenly. You may need to press it down with an oiled spatula or your hands.

    Ongeveer 3 min

    Tip van de kok: Lightly oiling your spatula or hands will prevent the sticky nougat from adhering.

11. 11

    Place another piece of rice paper on top of the torrone and press down gently. Cover the pan with another sheet of parchment paper or plastic wrap.

12. 12

    Let the torrone cool completely at room temperature for at least 4 hours, or preferably overnight, until firm.

    Ongeveer 4 uur

13. 13

    Once firm, lift the torrone out of the pan using the parchment paper overhang. Remove the excess parchment paper.

    Ongeveer 1 min

14. 14

    Using a sharp, heavy knife (lightly oiled if needed), cut the torrone into desired pieces or bars.

    Ongeveer 1 min

    Tip van de kok: A warm knife can help make cleaner cuts.