Preparation info

  • Difficulty


  • Yield:

    90 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Sugar 50 g 2 oz 3%
Dried egg whites 30 g 1 oz 1%
Fresh egg whites 50 g 2 oz 3%
Invert sugar 120 g 4 oz 7%
Sugar 600 g 21 oz 32%
Water 200 g 7 oz 11%
Glucose syrup 120 g 4 oz 7%
Vanilla extract 10 g 0.5 oz 1%
Salt 1 tsp 1 tsp <1%
Premade fondant 50 g 2 oz 3%
Pecans, toasted, chopped 600 g 21 oz 32%
Batch Size 1830 g 64.5 oz 100%


  1. Mix the 50 g of sugar and dried egg whites together. Whisk into the fresh egg whites to hydrate.
  2. Warm the invert sugar to about 60°C/140°F, until the crystals dissolve. Whisk the warm invert sugar into the egg white mixture. Pour into the bowl of a 5-qt planetary mixer with a whip attachment, but do not begin whipping.
  3. Combine the 600 g of sugar, water, and glucose syrup in a saucepan. Cook to 112°C/234°F. Begin whipping the whites on high speed.
  4. Continue cooking the sugar mixture to 125°C/257°F. Remove from the heat and slowly stream the hot sugar mixture into the whipping whites. Continue whipping on high speed for about 3 more minutes or until well aerated.
  5. Add the vanilla extract and salt. Mix to combine.
  6. Add the fondant and mix in thoroughly, for about 30 seconds. Do not overmix.
  7. Remove the divinity from the mixer and blend in the pecans by hand.
  8. Deposit into quenelles using a moistened spoon, or spread into a frame 12 × 12 × ½ in set on parchment paper. If using a frame, allow the divinity to crystallize until firm, then cut into pieces of the desired size and shape.