Culinary Institute of America

Nougat Torrone

Preparation info
  • Makes

    two

    8½ by 11 in 21 by 28 cm sheets, approximately ½ in/1 cm thick
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Egg whites 4

Method

  1. Make two 8½ by 11 in/21 by 28 cm frames using caramel bars and place them over two sheets of wafer paper.
  2. Place the almonds into a large stainless-steel bowl. Place in a 250°F/121°C oven to keep warm until needed.
  3. Mix the sugar and dried egg whites together. Whisk into fresh whites to hydrate. Put into mixing bowl on a 5-qt/4.8-L planetary mixer fitte