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Peter Greweling

Nougat Torrone

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Preparation info
  • Yield:

    3

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

      Medium

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About

Ingredients

Sugar 50

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 i

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