baking · vegetarian · dairy-free · gluten-free
Torrone
Italian honey-egg white nougat packed with toasted almonds and pistachios, set between wafer paper.
- Time
- 90min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains egg and tree nuts.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Tick what's finished. The rest stays in your pantry.
Find them at a store
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Whip whites to soft peaks.
-
2
Heat honey to 120°C (250°F) and stream into the whites.
-
3
Cook sugar, water and corn syrup to 154°C (310°F) and stream in; beat until thick and warm.
-
4
Fold in nuts, vanilla and zest.
-
5
Press between wafer paper in a pan, cool overnight and cut with a sharp knife.
