Saturday, December 17, 2016

Turrón torró torrone turrone torrão turon or nougat

I know, it's been a long time. But I was making Torrone in the company of dear LuLu (Louise de Carrone, infamous chef, coffee pusher, culinary instructor) via text while making Torrone (she's clearly Italian, so we'll go with the Italian name of this confection.) Visit www.aroundlulustable.com

"Of course I'll give you the recipe," I say, but on my severely neglected blog. A guy gets busy. So here we go. I've learned to dislike narrative recipe blogs. I'll cut to the chase.




Torrone, Turron, Nougat

Cornstarch for work surface
Edible rice paper (if you've got it, don't sweat it if you don't)
3 large egg whites
1 cup honey
3 cups granulated sugar
1/2 cup confectioners' sugar (powdered)
2 cups shelled pistachios, almonds, hazelnuts...

If you have edible rice paper, place one piece on bottom of 9x13 pan. Reserve the other piece for the top.

I you DON"T have rice paper, knead the nougat in the cornstarch a bit longer to avoid sticking.
  • Whisk the egg whites to soft peaks, add the confectioners' sugar and whisk to stiff peaks.
  • In a medium saucepan, combine the honey and granulated sugar. Place over medium heat and bring to 315 degrees.
  • Remove pan from heat and stir to bring temperature down to 300 degrees.
  • Back to the egg whites: turn on the mixer. With the mixer running on low, slowly pour honey down the side of the bowl. Increase the speed to high and beat until thick and sticky.
  • Turn mixer back down and add the nuts.
  • Using an oiled bowl scraper or spatula, "pour" the mixture onto a cornstarch-covered surface. Knead about 5 turns, a couple more if you don't have rice paper.  
  • Stretch and roll into a 9-13 inch pan.
  • Let cool slightly and then cut into 1x1 inch pieces using a chef's knife that you have sprayed with non-stick spray or wiped with a lightly oiled piece of paper towel.
  • Store in an air tight container with parchment between layers for up to 2 weeks.


1 comment:

  1. My dear friend, this is great thanks for posting. I want to make this wonderful sweet before Christmas Eve to dazzle my friends who love Torrone.
    You're an amazing chef I can't wait till we cook together, experiencing the joy of dining with friends.
    Love and Hugs.

    ReplyDelete