How to make the Italian white torrone

Name: How to make the Italian white torrone
Uploaded: 2024-10-28T14:00:00Z
Duration: PT44.278S
Channel: Cookist

published on 28 October, 2024 at 15:00

INGREDIENTS:
• 500g of mixed dried fruits

• 225g of acacia honey

• 360g of sugar

• 30g of honey (or glucose)

• 100g of water

• 60g of egg whites

• 30g of sugar

• 2 sheets of wafer paper

METHOD

1. In a small saucepan, pour the honey (225g) and heat it to 124°C.
2. Meanwhile, in another small saucepan, pour the sugar (360g), honey (30g), and water, and heat it to 145°C.
3. While the two saucepans are heating, reaching the indicated temperatures, whip the egg whites with sugar.
4. As soon as the saucepan with the honey reaches 124°C, pour it slowly into the egg whites while continuing to whip. When the other saucepan with water, sugar, and honey reaches 145°C, pour it in the same way into the egg whites, continuing to whip, obtaining a shiny and whipped mixture.
5. At this point, add the dried fruits (toasted beforehand if desired) and mix well into the mixture.
6. Transfer the obtained mixture onto a sheet of wafer paper and cover with another sheet of wafer paper. With the help of a rolling pin, level it well to have a nougat of uniform thickness.
7. Let it cool in a cool, dry place for about 12 hours, then cut it.
8. Store it in a cool, dry place, away from heat, and remember, do not refrigerate it