Soft torrone so tempting … you won’t be able to stop eating it! In Italy, grandparents are used to buying torrone for their grandchildren at the fun fair. So, if you feel like turning back time, take notes: a few ingredients, and it is worth the effort!
Soft torrone comes from Cremona, a city in Northern Italy, in the middle of Pianura Padana.
It is an easy recipe: first, the shell fruit, torrone is packed with, is toasted. In fact, its name comes from the latin verb torreo which means “to toast”. Then the meringue, which provides the soft part, is prepared. After a few a hours of “rest” …it is ready to be fully enjoyed.
As usually: keep it easy
Torrone is made of egg whites, sugar, honey, and plenty of shell fruit; its texture can be vary from hard to soft according to the cooking time, and the ratio between sugar and honey. This is the soft one, I think it is easier to make and toothsome, very toothsome. A few simple steps are required, but timing is essential, and a food thermometer too. An assistant will turn the preparation even simpler!
I have chosen a mix of hazelnuts, almonds, pistachios, but you may use only one kind according to your own tastes. Acacia honey best fits this sweet because of its delicate taste and nice light color. Preparing torrone on your own will make you feel really satisfied. Offer it to your family and friends, you will be so pleased with yourself! It may also be a good idea for a tasty present.
What exactly is nougat?
Soft torrone is a unique sweet. First of all, very very sweet, a bit sticky (its distinctive features), it contains a lot of shell fruit in the genuine recipe, but it can also be customized according to everyone’s tastes. The crunchy texture of almonds, hazelnuts, pistachios, or any shell fruit to your taste, is deliciously paired with the sweetness of the meringue in a mouthwatering embrace.
Two sheets of edible paper give it the traditional rectangular shape.
Well, are you drooling?
What is white nougat made of?
It is a very soft meringue, surrounded by aromatic honey; softer or harder, more or less aromatic: it depends on the honey you choose.
Can you eat the paper on nougat?
Yes, of course. It is an edible sheet of paper, which perfectly combines with the intense taste of the torrone. You may buy it an Amazon, it consists of potato starch, water, olive oil and maltodextrine. I have opted for 21×29 cm sheet, but you can choose among several dimensions.
How can you cut torrone?
You can easily cut it with a sharp knife; you don’t have to be precise. Soft torrone is usually cut into irregular pieces: that’s nice!
How long does homemade nougat last?
Torrone keeps for one week in an air tight-container or under parchment paper, protected from humidity and heat sources.
A few preparatory hints you should know
- First, you have to cut the edible paper according to the shape you prefer; make this operation before you start cooking;
- Try to be as tidy as possible: fresh torrone is terribly sticky; you risk of spreading “sticky material” everywhere in your kitchen; very annoying, indeed!
- You have to be focused on the single steps of the recipe as you have to toast the shell fruit, and then, at the same time, you have to heat the honey syrup and beat the egg whites to stiff peaks. Well, it is not that difficult, you just have to be well-organized (keep in mind: I have done it myself, and I am not very organized).
- You have to be also very fast because they ingredients combine well if they are at the same temperature: when you prepare torrone, nobody can disturb you for at least 15 minutes!
The recipe of the most toothsome and softest torrone (Italian nougat)
- 280 gr
- 140 gr
- 60 gr
- 230 gr
- 100 gr honey
- 30-40 gr
egg whites at room temperature
edible paper 2 or more sheets
- Cut the edible paper to make the base and the top of the torrone; put the base onto a baking tray and place the stainless steel food shaping mould (without its base), grease the sides with a little butter and line with parchment paper, so it will stick perfectly to the sides.
- Pre-heat the oven at 150°C (302°F) to toast the fruit;
- Place the fruit onto a baking tray lined with parchment paper and toast in the oven for 15 minutes;
- After 15 minutes, turn the oven off, slightly open the door to keep the temperature constant: the ingredients will combine better;
- Start beating the egg whites in a stand mixer with the whisk attachment at medium speed (6), then gradually increase the speed to 8 and then 10;
- Slowly add 30gr of caster sugar while beating (the mixture will get white and compact);
- Combine the remaining sugar and 70 gr of water over medium heat and cook the syrup stirring occasionally to 121°C -249°F, (when bubbles get bigger);
- In another pot cook the honey to 121°C (249°F);
- With the mixer on medium speed, slowly stream the hot syrup into the egg whites;
- Likewise stream the hot honey;
- Turn the mixer off and check the texture: it must be plastic and sticky. Do not overwork the mixture, otherwise it will get too dry and hard. If it is still soft and liquid, go on beating for a few minutes; keep the texture under strict control;
- Take the hot toasted fruit out of the oven and add it to the mixture;
- Combine fast, if the temperature decreases, you won’t be able shape torrone properly;
- Pour the mixture into the mould you have previously fitted with the edible and parchment paper;
- Level evenly with an oiled spatula;
- Cover with the other sheet of edible paper and press it down;
- Let it cool down for at least 12 hours; it has to crystallize completely in a cool dry place;
- Run a sharp knife between the torrone and the base of the mould, remove and cut it into 3 pieces of about 3x21cm size: they are not regular? It doesn’t matter; they are wonderfully tasty!