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Receta Torrone
by Global Cookbook

Torrone
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  Raciónes: 12

Ingredientes

  • 1/3 c. cornstarch
  • 3 lrg egg white
  • 1 c. honey
  • 3 c. granulated sugar
  • 1/2 c. icing sugar
  • 2 c. whole almond

Direcciones

  1. Line a 13-by 9-inch pan with parchment paper.
  2. Sprinkle a cutting board with cornstarch.
  3. In a medium saucepan, combine honey and granulated sugar and put over medium heat.
  4. When a candy thermometer registers 315 degrees F., remove pan from heat.
  5. Put egg whites in a mixer fitted with the paddle attachment.
  6. Start mixer on medium.
  7. When egg whites are stiff add in icing sugar, scraping down the sides.
  8. When the honey mix temperature has gone down to 300 degrees F., pour honey into egg whites while mixer is running.
  9. Increase speed to high till mix thickens, about 2 min.
  10. Mix in nuts with a rubber spatula or possibly wooden spoon.
  11. Scrape mix onto cutting board with cornstarch.
  12. Knead for about 4 min.
  13. Press mix proportionately into pan.
  14. Cover with another piece of parchment and let cold.
  15. Cut into 36 squares with a warm knife.
  16. Serve.
  17. It took me a few tries before I was satisfied with this recipe but the end result made it all worthwhile. Try it with a mix of nuts (try hazelnuts along with the almonds) and/or possibly candied peel (orange, lemon or possibly lime).
  18. Yield is 36 pcs.