Classic torrone technique in a professional-scale batch: honey and cooked sugar syrup folded into whipped whites, finished with almonds, pistachios, candied orange, and a dark chocolate coating.
Base recipe = 1 batch.
Ingredients
- 3.5 kg honey
- 125 g granulated sugar (with honey)
- 350 g egg whites
- 0.5 lemon, juiced
- 3000 g powdered sugar
- 750 ml heavy cream
- 4 g vanilla powder
- 3.5 kg granulated sugar (syrup)
- 750 g glucose
- 1.2 L water
- 7 kg blanched almonds
- 2.5 kg peeled pistachios
- 750 g candied orange peel, diced
- Dark chocolate, for coating
Instructions
- Prepare molds/frames lined with parchment (wafer paper optional). Warm almonds and pistachios so they don’t cool the nougat.
- Heat honey with 125 g sugar until hot and fluid. Start whipping egg whites with lemon juice to soft peaks.
- Cook syrup: 3.5 kg sugar + glucose + water to firm-ball stage (248–252°F / 120–122°C).
- With mixer running, stream hot syrup into whites. Continue whipping/cooking until thick, glossy, and stable (traditional torrone texture).
- Fold in vanilla powder, warm almonds, pistachios, and diced candied orange. Mix quickly and evenly.
- Press into frames, level top, and let set and dry several hours or overnight.
- Cut into bars/pieces. Dip or coat in melted dark chocolate. Let coating set before wrapping.
Nutrition
Calories: 220 · Fat: 12g · Carbs: 26g · Sugar: 22g · Protein: 3g