Nougat Torrone

Preparation info

  • Difficulty

    Medium

  • Yield:

    3

    Sheets ( 22 × 28 cm 8½ × 11 in Each)

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ingredients

Sugar 50 g 2 oz 2%
Dried egg whites 10 g 0.5 oz <1%
Fresh egg whites 100 g 3.5 oz 3%
Almonds, blanched 1100 g 39 oz 38%
Honey 450 g 16 oz 16%
Sugar 730 g 26 oz 25%
Glucose syrup 220 g 8 oz 8%
Water 200 g 7 oz 7%
Vanilla bean, split and scraped 1 bean 1 bean
Cocoa butter, melted 40 g 1.5 oz 1%
Batch Size 2900 g 103.5 oz 100%

Method

  1. Mix the 50 g of sugar and dried egg whites together. Whisk into the fresh egg whites to hydrate. Pour into the bowl of a 5-qt planetary mixer with a whip attachment, but do not begin whipping.
  2. Toast the almonds. Place in a large stainless-steel bowl and keep warm in a 121°C/250°F oven until needed.
  3. Bring the honey to a boil. Keep warm.
  4. Combine the 730 g of sugar, glucose syrup, water, and vanilla bean and its seeds. Cook to 150°C/302°F. Add the warm honey to the sugar mixture. Begin whipping the whites on high speed.
  5. When the sugar mixture reaches 155°C/311°F, remove from the heat. Remove the vanilla bean, and pour the hot sugar mixture into the whipping whites as rapidly as they will accept it without collapsing.
  6. Move a propane torch constantly over the outside of the bowl to keep the nougat hot and to remove more water. Continue whipping, while applying the torch, for 2 more minutes. Caution: do not stop moving the torch for even 2 seconds or the nougat will burn.
  7. Add the melted cocoa butter and continue whipping. The nougat will separate momentarily but will return to a smooth state within a minute.
  8. Remove the bowl of toasted almonds from the warm oven and scrape the nougat into it. Using a wooden spoon or a gloved hand, mix the almonds into the nougat.
  9. Divide the nougat among three wafer papers 22 × 28 cm/8½ × 11 in. Using an offset palette knife, spread as evenly as possible.
  10. Place a second piece of wafer paper on top of each slab of nougat. Using a clean rolling pin, roll lightly to flatten the nougat and adhere the wafer paper to it.
  11. Allow to cool completely or store overnight.
  12. Break into irregular-size pieces. Protect from humidity to maintain hard texture.