Turron, classic Italian nougat, easy to make at home conditions. This recipe for a traditional treat is used honey, extracts of orange, almond and vanilla with the addition of fried almonds. Like many egg white desserts, nougat does not tolerate humidity, so try to cook it choose a day with dry weather. Traditionally, nougat is cooked with using edible rice paper – it’s easier to cut and serve. At the end of the recipe there is a note on where to find such paper and how can it be replaced. Want more nougat recipes? Try one of these options, such as white chocolate nougat or chocolate nougat and even with Nutella paste. Nutrition value one serving: (total 24) Calories 223, total fat 6 g., saturated fats, proteins 3 g, carbohydrates 42 g, fiber g, cholesterol mg., sodium mg., sugar
The author of the recipe is Elizabeth Labau, a culinary writer, pastry chef, food photographer from Salt Lake City, Utah, USA
AT ремя: 1 час. Complexity: medium Servings: 24 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 3 egg whites (room temperature)
- 1/4 tsp salt
- 3 tbsp. granulated sugar, plus 2 tbsp. l separately
- 1 tbsp. honey
- 1/4 Art. corn syrup
- 1/4 Art. water
- 1 tbsp. l vanilla extract
- 1/2 tsp orange extract
- 1/4 tsp almond extract
- 2 tbsp. toasted almonds
- Optional: edible rice paper
Recipes with similar ingredients: eggs, sugar, honey, corn molasses, syrup, vanilla extract, almond extract, almonds
Recipe preparation:
- Prepare a shape measuring 20×28 cm, covered with cling film and then sprinkled with a non-stick cooking spray. (For finer nougat can take a shape of 22×33 cm.) Put rice paper in one a layer on the bottom of the mold; you may need to trim the edges.
- Place the egg whites with salt in a large stationary bowl mixer thoroughly washed and dried. If there is any fat in the bowl or whisk, beat the squirrels does not work well.
- In a large saucepan over medium heat, combine 3 tbsp. Sahara, honey, corn syrup and water. The mixture will foam so that the stewpan should be large enough so that the mass can triple. Stir until sugar dissolves, then walk down the sides of the stewpan with a wet brush to baking by removing possible sugar crystals. Insert a thermometer to sweets and prepare the syrup, stirring occasionally until it heats up to 143 ° С.
- When the temperature approaches 132 ° C, start whipping the proteins with salt mixer with a whisk. When soft peaks form, add the remaining 2 tbsp. l sugar continue beat until the proteins are shiny and keep their shape. Вideally, this stage should be achieved simultaneously with heating the syrup to 143 ° C, but if the proteins form stable peaks earlier than it will ready syrup, turn off the mixer. Change the whisk of the mixer with the nozzle in in the form of a blade.
- Continue to prepare syrup until it reaches 143 ° C, then remove stew from the heat and carefully pour the mixture into a large measuring cup 1 liter or the same size container with a spout. By setting medium speed mixer; slowly and carefully pour hot сироп в яичные белки.(Если у васno container with spout, be very careful when pouring hot mix into the mixer bowl straight from the stewpan.)
- Set a moderately high speed and keep whisking. proteins 5 minutes to a very thick, dense and shiny mass. Add three extracts and beat slightly to mix.
- Add the roasted almonds to the bowl and mix well. Mass will be very sticky and dense.
- Put the mixture in the prepared form, then with a pastry spatula or knife covered with a cooking spray, smooth the surface. Cover with another sheet of rice paper cut to size. Place the mold on top for baking the same size and put a big book in it or another heavy item as a load. Leave at room temperature for several hours.
- When you’re ready to cut the nougat, take it out of shape, holding the edges of the cling film. Sprinkle the blade of a large cook knife cooking spray and cut nougat into small squares. If the mass is too sticky, periodically before cutting rinse the knife with hot water and wipe.
- Nougat can be served immediately or stored in an airtight container at room temperature. It is sticky and after cutting gradually loses its shape, so for storage each piece needs to be wrapped in wax paper. Note: Edible is needed for the recipe. rice paper, also known as waffle paper. Rice paper is not gives nougat stick, it is easier to cut, serve and store with it dessert. It can be bought at some kitchen stores. supplies and groceries, or in an online store. (Pay attention that edible rice paper is different from thin paper, into which spring rolls are wrapped.) If you do not find one paper, cover the shape with foil and carefully cover with non-stick culinary spray. Smooth the surface of the nougat as evenly as possible and skip the stage using the load.
