Authentic Italian Torrone Recipe - Just 9 Ingredients!

Italian torrone is a popular Italian nougat sweet that is liked worldwide. It is made with honey, egg whites, sugar and roasted dried fruit.

Following a cautious treatment of whipping and warming the numerous active ingredients, this dish will reveal you how to develop the traditional white-colored nougat filled with almonds, hazelnuts and pistachios with a tip of lemon and vanilla and a somewhat crispy ostia wafer lining on the top and bottom.

Completion result appears like the genuine Italian nougat sweet you discover in boutique or pastry shops.

This tasty torrone is made somewhat in a different way all over Italy, and can be softer or more difficult, have basically active ingredients depending upon the location it is from. When you have actually mastered the nougat making, you can get imaginative and include various dried nuts or candied fruits to individualize your torrone sweet.

Devices

Devices:

baking tray or meal 20 x 22 cm to put the torrone mix into to form into a sweet.
numerous bowls to blend the numerous parts.
2 pots for warming the numerous parts throughout the nougat sweet making.
electrical hand mixer or stand mixer to whip the egg whites.
cooking thermometer to inspect the temperature levels of the numerous liquid mixes as you are cooking.

Dish Active Ingredients

Acacia honey (0.44 pound|200 grams)– make certain to purchase really runny honey as it works finest in this dish, and acacia or another mild-flavored honey is what we like finest so that the other tastes come out.
Egg whites (2)– just the best eggs need to be utilized or the nougat can taste eggy.
Granulated sugar (0.44 pound|200 grams + 10 grams)– we choose granulated sugar over corn syrup in our dish, which is for a more conventional torrone dish.
Water (0.27 cups|65 grams)– from the tap or mineral water will both operate in this traditional Italian nougat sweet dish.
Blanched almonds (0.31 pound|140 grams)– entire, blanched toasted almonds are what make this dish helpful for you and likewise tasty!
Blanched hazelnuts (0.31 pound|140 grams)– if you can not discover hazelnuts where you are, you can replace with walnuts or another of your preferred nuts.
Blanched pistachios (0.33 pound|150 grams)– if you can’t discover blanched pistachios, you can boil pistachios that still have their external skin up until it softens, then rub off the skins and toast as directed.
Vanilla extract (1 teaspoon)– simply a bit of great quality vanilla extract will fill your cooking area with a divine scent as you are making this homemade torrone sweet.
Lemon enthusiasm (1/2)– make enthusiasm from the skin of half a natural lemon that has actually been cleaned well and dried. You can replace with orange enthusiasm if you choose the taste.
Pastry shop wafer paper sheets/edible rice paper– you will require to buy adequate wafer sheets to cover the bottom and top of the pan you pick to make the sweet in.

How to make torrone action by action

Preparation the roasted nuts: Pre-heat the oven to 350 ° F|180 ° C. When it has actually reached the appropriate temperature level, put all the nuts on a flat pan and toast them for 5 minutes (picture 1), turning when, then reserved. You can switch off the oven as you will not be baking the torrone.

torrone procedure: baking sheet filled with nuts, whipped egg whites in a glass bowl.

Make the white nougat sweet filling: Put the egg whites and 10 grams of granulated sugar in a little bowl with high sides and whip them with an electrical hand mixer up until the egg whites form soft peaks, and reserved (picture 2).

Now put the honey in a pot on the range over an extremely low flame (picture 3) and, stirring continuously, bring it to 265 ° F|130 ° C, utilizing a sweet thermometer to keep track of the temperature level. In another pot, include the water and sugar over really low heat and bring it to 290 ° F|145 ° C, stirring often and keeping track of the temperature level. As quickly as the honey reaches 265 ° F|130 ° C, switch off the heat and include it by a spoonful to the whipped egg whites, folding it together thoroughly so as not to deflate the egg whites (picture 4).

Put the mix back into the pot where you prepared the honey. When the sugar syrup has actually reached 290 ° F|145 ° C include it to the pot with the honey mix (picture 5) and whip it together with the electrical hand mixer with whisk accessory or whisk by hand, up until the mix thickens and turns a frothy white color (picture 6). It will take about 15 minutes blending by hand.

Include the nuts to the Italian nougat and put together and let cool. Include the toasted nuts, the lemon enthusiasm and the vanilla extract and stir to integrate (picture 7). Put the pot back on the range over low heat and stir for numerous minutes up until the mix solidifies even more and switch off the heat (picture 8).

Location a sheet of wafer paper at the bottom of a baking tray (picture 9). Spread out the torrone mix over the rice paper in the ready baking meal in an even layer (picture 10).

When uniformly dispersed, press another piece of wafer paper on the top to cover (picture 11). Delegate cool at space temperature level for 12 hours. To serve, eliminate from the pan and cut into bite-sized pieces or other somewhat bigger rectangular shapes or little squares, as chosen (picture 12).

Specialist ideas and techniques

Right sized rice paper or wafer paper. You will wish to utilize big sheets of rice paper or wafer paper that are the precise very same size as the pan you are utilizing to make the torrone sweet in, or you will wish to cut them to size. Thicker instead of really believe rice paper is more effective.
Stiff nougat mix. Make certain the nougat mix is stiff and not runny before you switch off the heat unless you desire soft torrone. If the nougat sweet part is too liquidy, it will exude out the sides and not set up effectively.

Variations of torrone to attempt

Soft torrone. You can make a softer torrone like the one they make in Sardinia by following these actions: First, put the honey and somewhat beaten egg whites in a pan. Next, carefully heat while stirring constantly with a wood spoon for 45 minutes. Last but not least, include the roasted nuts and stir constantly for another thirty minutes and after that put into a kind and let it tighten somewhat before serving. It can be finished with or without wafer paper and be prepared for gooeyness!
Almond tastes. If you enjoy almond, you can include almond extract rather of vanilla extract and utilize all almonds to make your torrone and avoid the other nuts entirely!

Attempt other Christmas dishes:

Frequently Asked Questions

How to save homemade torrone

Shop the torrone in an airtight container, closed plastic bag or cling wrap for approximately one month in a cool, dry location.

What is an ostia?

Ostia is the thin wafer that goes on the top and bottom of the torrone so that it isn’t a sticky, gooey mess. In Italy, it is typically made from potato starch, water and grease. In other parts of the world it is made with rice and can be discovered under the name rice paper.

What is torrone?

Torrone is a sweet confection typically made from integrating beaten eggs whites, honey, nuts and vanilla and after that confining in a wafer paper on the top and bottom. This Italian sweet is frequently made commercially and the most well-known of the commercial Italian torrone sugary foods originate from the cities of Siena, Benevento, Cremon and Alba and they are all made somewhat in a different way.

1 baking tray or meal 20 x 22 cm to put the torrone mix into to form into a sweet

numerous bowls to blend the numerous parts

2 pots for warming the numerous parts throughout the nougat sweet making

1 electrical hand mixer or stand mixer to whip the egg whites

1 cooking thermometer to inspect the temperature levels of the numerous liquid mixes as you are cooking

Preheat the oven to 350 ° F|180 ° C. When it has actually reached the temperature level, put all the nuts on a flat pan and toast them for 5 minutes, turning when, then reserved. You can switch off the oven as you will not be baking the torrone.

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Put the egg whites and 10 grams of granulated sugar in a little bowl with high sides and whip them with an electrical hand mixer up until the egg whites form soft peaks, and reserved.

▢

Put the honey in a pot on the range over an extremely low flame and, stirring continuously, bring it to 265 ° F|130 ° C, utilizing a sweet thermometer to keep track of the temperature level.

▢

In another pot, include the water and sugar over really low heat and bring it to 290 ° F|145 ° C, stirring often and keeping track of the temperature level.

▢

As quickly as the honey reaches 265 ° F|130 ° C, switch off the heat and include it by the spoonful to the whipped egg white mix, folding it together thoroughly so as not deflate the egg whites.

▢

Put the mix back into the pot where you prepared the honey.

▢

When the sugar syrup has actually reached 290 ° F|145 ° include it to the pot with the honey mix and whip it together with the electrical hand mixer with whisk accessory or whisk by hand, up until the mix thickens and turns a frothy white color. It will take about 15 minutes blending by hand.

▢

Include the toasted nuts, the lemon enthusiasm and the vanilla extract and stir to integrate. Put the pot back on the range over low heat and stir for numerous minutes up until the mix solidifies even more and switch off the heat.

▢

Location a sheet of wafer paper at the bottom of a baking tray or pan. Spread out the torrone mix over the rice paper in an even layer. Once it is uniformly dispersed, press another piece of wafer paper on the top to cover uniformly.

▢

Delegate cool at space temperature level for 12 hours. To serve, eliminate from the pan and cut into bite sized pieces or somewhat bigger rectangular shapes or squares.