Friday, May 15, 2009
As you well know, torrone is a gooey or brick solid spanish dessert. It is a mixture of corn syrup, honey and sugar brought to high temperature folded into a fluffy meringue, and then mixed with fruit and nuts. I personally like the more chewy stuff so I went for that one.
2 and 1/2 cup powder sugar
2/3 cup corn syrup
1/3 cup water
2 egg whites
vanilla and almond extract
1/2 cup almonds, roasted
1/2 cup sunflower seeds, toasted
a few dried apricots, diced
1/3 cup dried cranberries
more almonds and pine nuts for topping
Choose a nice square small baking dish and spray it with oil and set aside.
Now combine the water with the sugar and the corn syrup in a sauce pan and cook on medium heat until the mixture will reach the temp. of 260 F.
Beat the egg whites till they form stiff peaks and when syrup has reached 260 F pour it slowly into the egg whites.
All this time you need to have your hand or stand mixer running.
Add the extracts and the zest and mix for 10 more minutes.
At the end fold in the fruit and nuts and pour into the prepared dish.
Ornate nicely with the almonds and pine nuts and keep in the fridge overnight.
Cut the next day into small squares.
Posted by Cat at 1:43 PM