Use pasteurised egg white labelled as suitable for whipping and follow the package directions. A thermometer in the syrup measures that syrup, not the temperature reached throughout the egg mixture. Prepare the mould, wafer sheets and warm almonds before pouring. The mixture becomes resistant quickly, so a strong spatula and an uncluttered work surface help.
Make ahead Make it before the day you plan to give or serve it, allowing the slab to cool and settle fully. Wrap cold bars in baking paper and foil, then keep in a closed container in a cool, dry place away from heat and humidity. Label gifts with the preparation date, almonds and egg; check the wafer’s ingredients for wheat and other allergens.
White Almond Torrone for Christmas
Total 4 hr 50 min · Prep 30 min · Cook 20 min · Yield 1 20 cm square batch
Method
Prepare one 20 × 20 cm mould for each batch. Line with baking paper and fit one wafer sheet in the base. Warm the almonds at 100°C for about 10 minutes without browning; keep them warm. Set out two saucepans, a sugar thermometer and a strong, lightly oiled spatula.Prepare one 7¾ × 7¾ in mould for each batch. Line with baking paper and fit one wafer sheet in the base. Warm the almonds at 200°F for about 10 minutes without browning; keep them warm. Set out two saucepans, a sugar thermometer and a strong, lightly oiled spatula.
Whisk the pasteurised egg white with 17 g of the sugar in a stand mixer with a metal bowl. Put the remaining 200 g sugar, water and glucose in one saucepan, and the honey in the other.Whisk the pasteurised egg white with 17 g of the sugar in a stand mixer with a metal bowl. Put the remaining 7 oz (200 g) sugar, water and glucose in one saucepan, and the honey in the other.
Heat the sugar mixture. When the sugar syrup reaches 116°C, begin heating the honey. Bring the honey to 124°C and the sugar syrup to 144°C, monitoring both. These are separate target temperatures; do not combine the two pans.Heat the sugar mixture. When the sugar syrup reaches 240.8°F, begin heating the honey. Bring the honey to 255.2°F and the sugar syrup to 291.2°F, monitoring both. These are separate target temperatures; do not combine the two pans.
With the mixer running, pour the honey in a thin stream down the inside of the bowl, clear of the moving whisk. Follow promptly with the sugar syrup at its target temperature. Reduce the speed and mix for a few minutes until the mass is white and evenly combined. Do not touch hot syrup or nougat with bare hands.
Remove the bowl from the mixer and fold in the warm almonds by hand with the strong spatula. Transfer promptly into the prepared mould. Level with the lightly oiled spatula, cover with the second wafer and press evenly through a clean, flat board.
Leave for several hours until fully cold and firm enough to cut. Allow about 4 hours for planning and extend this if the centre remains warm or the mass has not set. Unmould and cut into bars with a sharp knife wiped with a very light film of oil before each cut.
Equipment
- 20 × 20 cm mould for each batch
- Two edible wafer sheets per mould
- Stand mixer with metal bowl
- Two saucepans and sugar thermometer
- Baking tray
- Strong spatula, flat pressing board and sharp knife
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