Torrone Recipe (Pure Italian)
Edible wafer paper, enough for 2 layers in a 9 by 13-inch baking pan
3 cups granulated sugar
1 cup honey
3 large egg whites
1/2 cup confectioners' sugar
2 cups toasted almond slivers
1 teaspoon finely grated lemon zest
Lightly grease just the sides of a 9 by 13-inch baking sheet. Piece together the wafer paper, without overlapping, to fit the bottom of the pan and set aside.
In a medium saucepan, combine the granulated sugar and honey over medium heat. Cook, stirring occasionally, until it reaches the hard crack stage and a candy thermometer registers 315 degrees F. Remove from the heat and stir until the temperature drops to 300 degrees F, 1 to 2 minutes.
Meanwhile, in the bowl of an electric mixer, beat the egg whites until soft peaks form. Add confectioners' sugar and beat until stiff peaks form. With the mixer running, slowly pour the honey mixture into the meringue. This will cause the meringue to double in volume; let stand until the volume returns to normal. Continue beating the mixture until thick. Fold in the almonds and lemon zest.
Pour the mixture into prepared pan and cover with another layer of wafer paper. Let cool slightly on a wire rack. Remove from the pan and cut with scissors into rectangular bars. Let cool completely.
1 cup honey
2 egg whites
1 cup sugar
2 tablespoons water
1 pound almonds,
shelled and blanched
1/2 pound hazelnuts,
shelled and lightly toasted
1 teaspoon candied orange peel, minced
1/2 teaspoon grated lemon rind
Place the honey in top of double boiler over boiling water for 1 to 1-1/2 hours, until honey is caramelized. Stir the honey frequently. Beat egg whites until stiff. Slowly add to honey, mixing well. The mixture will be foamy white. Combine sugar with 2 tablespoons of water in small saucepan and let boil, without stirring, until caramelized. Add caramelized sugar to honey mixture a little at a time, mixing well. Cook mixture a little longer until it reaches the hard ball stage. (A small drop turns hard when placed in a cup of cold water.) Add nuts, candied orange peel and grated lemon rind. Mix well and quickly before it hardens.
Immediately pour mixture two inches deep into two or three (depending on size) loaf pans lined with parchment paper. Let cool 20 minutes. Remove from pans and cut each slab into rectangular bars. You may make one cut lengthwise down the center forming two torrone rectangles or slice crosswise to make five or six smaller torrone bars. Wrap each bar in aluminum foil or waxed paper and store at room temperature in an airtight container. It keeps for a long time if wrapped well.
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