Preparation time (including cooling time): 8 hours 30 minutes
Cooking time: 20 minute
Total time: 8 hours 50 minutes
Yields: about 24 bars
Torrone is frequently consumed as a traditional Christmas dessert in Spain as well as countries formerly under the Spanish empire, particularly in Latin America, Italy and the Philippines.
2 large egg whites
1 1/2 cups honey
1 1/2 cups sugar
1/4 cup water
pinch of salt
2/3 cup almonds, roasted
2/3 cup hazelnuts roasted
2/3 cup pistachio, roasted
1/2 cup dried cranberries
Put the Chef Remi Thermometer into syrup and continue cooking, stirring occasionally, until it registers 300°F (149°C). At this point star beating egg whites in a stand mixer fitted with a whisk attachment until they hold soft peaks.
When thermometer reaches 315°F (157°C), remove the syrup from heat. With mixer running on medium speed, gradually stream hot syrup into egg whites.
Beat until meringue is thick for about 20 minutes then fold the dried cranberries, almonds, hazelnuts and pistachio.
Mix well with rubber spatula and pour the mixture into prepared pan. Press down firmly to level top.
Cover with plastic wrap and let sit at room temperature for at least 8 hours until set. Then cut into pieces and serve.
Store in a cool place in an airtight container for up to 2 weeks. Yumee!