Torrone is an Italian nugget made from stiffly beaten egg whites and honey, cooked to a hardish candy temperature. Most of the recipes on-line are good, but they don’t tell you the correct temperature to reach on a candy thermometer (or we are all idiots and can’t cook, which is a possibility). Lots of failures, including my last batch. What happens is the nugget never sets and it remains a gooey mess. But because I am cheap, and the ingredients were costly (almonds, candied fruit, sugar and honey) I put my failed torrone into the freezer to ponder what I might make of it. It slowly dawned on me…Ice Cream! Imagine, Torrone ice cream! Wow, the decadence of it all!
Photo from Foodtv.ca
Torrone Recipe (Christine Cushing, Foodtv.ca) Yield: 36
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 mixture of nuts (try hazelnuts along with the almonds) and/or candied peel (orange, lemon or lime). Yield is 36 pieces.
- 1/3 cup cornstarch
- 3 large egg white
- 1 cup honey
- 3 cups granulated sugar
- 1/2 cup icing sugar
- 2 cups whole almond (I also use candied citrus peel for added flavour, but you may use any of your favorite candied fruit!)
- Line a 13-by 9-inch pan with parchment paper.
- Sprinkle a cutting board with cornstarch.
- In a medium saucepan, combine honey and granulated sugar and put over medium heat.
- When a candy thermometer registers 315 degrees F (this seems to be too low, go to a hard stage), remove pan from heat.
- Put egg whites in a mixer fitted with the paddle attachment.
- Start mixer on medium.
- When egg whites are stiff add icing sugar, scraping down the sides.
- When the honey mixture temperature has gone down to 300 degrees F., pour honey into egg whites while mixer is running.
- Increase speed to high until mixture thickens, about 2 minutes.
- Fold in nuts with a rubber spatula or wooden spoon.
- Scrape mixture onto cutting board with cornstarch.
- Knead for about 4 minutes.
- Press mixture evenly into pan.
- Cover with another piece of parchment and let cool.
- Cut into 36 squares with a hot knife.
Make your own vanilla ice cream (which I did) or buy some ready made. Cut the torrone into small bit sized pieces and fold into ice cream. Freeze for a couple of hours. Serve cold.