1st recipeNougat
TORRONE
Ingredients (yield: plenty):
100g almonds, peeled
200g whole hazelnuts
100g unsalted pistachios, peeled
2 large egg whites
250g Acacia honey
1 vanilla bean (scraped out seeds)
200g fine sugar
3 tbsp syrup (sugar/water mix 50:50)
optionally: wafer papers for baking
If you choose to go with the wafer papers, you first want to arrange several of them to evenly cover the bottom of a deep baking tray or baking dish (lined with parchment paper first). Roast almonds and hazelnuts (not the pistachios) in the preheated oven (200°C/390°F) for about 6 minutes or until they’ve become golden brown. Gather hazelnuts in a clean dish towel and rub to remove husks.
Add honey to pan and bring to a boil. Use a candy thermometer to control a steady heat of 115°C (240°F) until the honey starts to foam slightly.
Meanwhile beat egg whites. Continue to whip the egg whites and slowly add the honey, blend well for about 6 minutes, or until the mass sets. Then stirr in the vanilla seeds (I chose to use real vanilla as opposed to the vanilla aroma as the recipe suggests).
Dissolve sugar and syrup in 2 tablespoons of water in a pot over medium to high heat and gradually bring to a boil. Use your candy thermometer again to ensure a maximum temperature of 148°C (300°F), the sugar should not take on any color. Then remove pot from stove, wait a few seconds until it stopped bubbling and add syrup to the honey-egg-white mass while constantly stirring. Continue to stirr until the mass becomes thick and satiny.
Blend in the nuts and distribute evenly across the baking sheet (with or without the wafer papers). The mass should be about 3 cm (~1 inch) high. On top add – again, if you chose to- another layer of wafer papers and use a second baking tray to gently push down to ensure a even surface.
Allow to cool down at room temperature. Once completely cooled down, cut into squares or bars and wrap up in plastic foil. Wrapped up airtight, let rest for a few days for even better taste.
2nd recipeIngredients:
1 cup, 3 oz. honey ,
1 cup, 3 oz. sugar ,
3 egg whites ,
1 lb. shelled almonds ,
1 cup shelled hazelnuts , (lightly toasted) ,
3 oz. candied orange and , citron, or 1 1/2 oz. pistachios , 2 lemons
large wafer sheets ,
6 Tbs. water
Cook the honey in a double boiler for about 1 1/2 hours, stirring constantly.
Cook the sugar and water until it reaches the hard-ball stage.
Whip the egg whites till stiffened and fold them into the honey.
When the mixture becomes a foamy mass, add the cooked sugar and continue mixing until the mixture begins to harden.
Add the almonds and the hazelnuts, candied fruit and grated peel of two lemons, mixing thoroughly.
Line a mold or a rectangular baking pan with the thin sheets of unlevened wafer.
Pour in the mixture making an even layer, top with another wafer, cover with a wooden board and weight the board down.
Let stand for half an hour, turn the baking pan over onto a cutting board, and divide the torrone in pieces as large as desired and keep at room temperature.
Torrone may keep for a long time if it is wrapped in oiled paper or tin foil
3rd recipe * Sugar thermometer
* 2 4-by-6-inch baking pans
* 1 metal or heatproof bowl
* 1 small saucepan
* Baking or rice paper
* 2 egg whites
* 4 cups powdered sugar
* 2 tsp. liquid glucose
* 4 tbsp. honey
* 4 tbsp. water
* 1 tsp. vanilla extract
1] Line the sides and base of both 4-by-6-inch baking pans with baking or rice paper and set aside.
2]Whisk egg whites in a metal or other heatproof bowl and set aside.
3]Combine the powdered sugar, liquid glucose, honey, vanilla extract and water in the small saucepan. Stir over low temperature 3 to 5 minutes until the mixture reaches 275 degrees Fahrenheit on the sugar thermometer or soft-crack stage (when the syrup mixture forms firm pliable threads).
4]Remove the small saucepan from heat. Then, while whisking slowly, drizzle the syrup mixture into the egg whites and keep whisking until the mixture starts to stiffen.
5]If you opt to add any fruits or nuts, stir them in now. Next, spread the mixture over into the paper-lined prepared baking pans. Cover the mixture in the pan with another layer of rice or baking paper, placing a light weight over it.
6]Let the nougat cool for about 20 minutes, then cut it into squares and serve on a plate or platter. Wrap the uneaten portions in wax paper and store in an airtight container.
Nougat
c.1997, M.S. Milliken & S. Feniger, all rights reserved
Recipe Summary
Difficulty: Easy
Prep Time: 1 hour
Yield: 4 to 6 servings
1 egg white
2 cups powdered sugar
1 teaspoon liquid glucose
2 tablespoons honey
2 tablespoons water
2 ounces sliced, peeled almonds, toasted
Line the sides and base of a 4 by 6-inch baking pan with rice paper. Whisk the egg white in a heatproof bowl until stiff.
Combine the sugar, glucose, honey and water in a small saucepan. Stir over very low heat until the mixture reaches the small crack stage, or 275 degrees F on a candy thermometer, about 3 to 5 minutes. Remove from the heat. While whisking, drizzle the syrup into the egg white and continue whisking until glossy and beginning to stiffen.
Stir in the almonds, and spread the mixture over the rice paper in the prepared pan, pressing it down well. Cover with another layer of rice paper, and place a light weight evenly over the top. Leave nougat until cold, and then cut into squares, wrap in waxed paper, and store in an airtight container.
