Soft Torrone Recipe
Torrone morbido, or soft nougat, is a traditional Italian confection that is beloved for its rich texture and sweet, nutty flavor. This delicious treat combines toasted almonds and pistachios, honey, and a light, airy meringue, all encased between delicate sheets of edible wafer paper. Whether you’re preparing for the holidays or simply indulging in a delightful dessert, this soft torrone recipe is sure to impress with its melt-in-your-mouth quality.
Ingredients:
| Ingredient | Amount |
|---|---|
| Almonds (peeled) | 500g |
| Pistachios | 100g |
| Acacia honey | 280g |
| Glucose syrup | 30g |
| Sugar | 330g |
| Edible wafer sheets | 212 |
| Egg whites | 60g |
| Sugar (for meringue) | 30g |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | Approx. 550 |
| Protein | 10g |
| Carbohydrates | 80g |
| Sugars | 70g |
| Fat | 25g |
| Saturated Fat | 2g |
| Fiber | 3g |
| Sodium | 10mg |
Preparation Instructions:
Step 1: Toast the Nuts
Start by toasting the almonds and pistachios to enhance their flavors. Preheat your oven to 150°C (300°F). Spread the nuts evenly on a baking tray lined with parchment paper. Toast the nuts for about 15 minutes, or until they’re golden and fragrant. Once done, leave them in the oven with the door slightly ajar to allow them to cool slightly, which will also make them easier to incorporate into the nougat mixture.
Step 2: Prepare the Syrup
While the nuts are cooling, take a large, heavy-bottomed pot and add the sugar, honey, and glucose syrup. Place the pot over medium heat. Stir occasionally to ensure that the sugar dissolves completely and the mixture becomes uniform. Continue heating until the syrup reaches a smooth consistency. Once it is ready, turn off the heat and let it cool for about 5 minutes. This brief cooling period allows the syrup to thicken slightly.
Step 3: Make the Meringue
While the syrup is cooling, prepare the meringue. In the bowl of a stand mixer, add the egg whites at room temperature. Begin beating on medium speed. Gradually add the 30g of sugar and continue to beat until stiff peaks form and the meringue is glossy and firm. The meringue should hold its shape when the beaters are lifted.
Step 4: Combine the Syrup and Meringue
Once the syrup has cooled slightly, gently fold the meringue into the syrup. Place the pot back over low heat and cook the mixture for 20-25 minutes, stirring constantly. The mixture should thicken to a dense, pliable consistency. To test, drop a small spoonful of the mixture into a bowl of cold water. If it becomes firm and malleable, it is ready. Be careful not to overcook, as the mixture can become too stiff. If it remains too soft, continue cooking for a few more minutes, but monitor closely.
Step 5: Add the Toasted Nuts
When the syrup-meringue mixture is ready, fold in the toasted almonds and pistachios while the mixture is still warm. Make sure the nuts are evenly distributed throughout the mixture.
Step 6: Set the Nougat
Next, prepare a 21×21 cm (8×8 inch) square pan by lining it with a sheet of edible wafer paper. Pour the nougat mixture into the prepared pan, smoothing it out with a spatula to ensure an even surface. Place a second sheet of wafer paper on top of the mixture. Leave the nougat to set at room temperature in a cool, dry place for about 12 hours. This allows the nougat to firm up and crystallize, making it easier to cut.
Step 7: Cut the Torrone
Once the nougat has fully set, use a sharp knife to carefully loosen it from the edges of the pan. Then, cut it into three strips, each measuring 7×21 cm (2.75×8 inches). These strips are the perfect size for serving.
Step 8: Serve and Enjoy
Your homemade soft torrone is now ready to enjoy! Serve it as a delightful treat after meals, or package it up for gift-giving during the holidays. The combination of crunchy nuts, sweet honey, and airy meringue will surely be a hit at any gathering.
Tips for the Best Soft Torrone:
- Use fresh nuts: For the best flavor, ensure the almonds and pistachios are fresh and not too old.
- Watch the cooking time: Be cautious during the syrup and meringue cooking steps. If the mixture becomes too thick, it won’t spread easily, but if it’s too soft, the nougat will be sticky.
- Store properly: Keep your soft torrone in an airtight container in a cool, dry place to maintain its texture and flavor. It should stay fresh for up to two weeks.
This soft torrone recipe brings a piece of Italy into your kitchen, allowing you to indulge in a homemade treat that’s rich in flavor and tradition. Whether you enjoy it as a personal indulgence or as part of a festive celebration, this treat is sure to satisfy your sweet tooth.
