Torone

Torone-Italian-National-Food-By-Travel-S-Helper
Torone
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Torone

Recipe by Travel S HelperCourse: DessertCuisine: ItalianDifficulty: Moderate
Servings

8

servings
Prep time

15

minutes
Cooking time

45

minutes
Calories

180

kcal

Traditional Italian Torone is a chewy, fragrant, and slightly crunchy block of sweetness prepared from honey, sugar, egg whites, and roasted nuts. Torone, created in 1441 to honor Bianca Maria Visconti and Francesco Sforza's wedding, is great for Christmas and year-round celebrations. Prepare a mold, melt honey and sugar, beat egg whites, add syrup, almonds, and vanilla essence, pour and spread, and slice. Torone can be replaced with pistachios or a variety of nuts for a different taste. Torone lasts two weeks in an airtight container. Reduce cooking time for softer texture.

Ingredients

  • Honey - 1 cup

  • Sugar - 1 cup

  • Water - 1/4 cup

  • Egg whites - 2 large (room temperature)

  • Vanilla extract - 1 teaspoon

  • Salt - A pinch

  • Toasted almonds or hazelnuts - 2 cups

  • Edible rice paper (wafer paper) - For lining

Directions

  • Prepare the Mold - Line a baking dish with edible rice paper. Ensure the paper covers the entire base.
  • Melt Honey and Sugar - In a saucepan, combine honey, sugar, and water. Heat gently over medium heat, stirring occasionally, until the sugar dissolves. Increase the heat slightly and allow the mixture to reach 240°F (soft ball stage) on a candy thermometer.
  • Beat Egg Whites - While the syrup is cooking, whisk the egg whites with a pinch of salt in a stand mixer or with a hand mixer until soft peaks form.
  • Incorporate the Syrup - Once the syrup reaches 240°F, slowly pour it into the whipped egg whites while continuing to beat on low speed. Gradually increase to high speed and mix until the mixture thickens and becomes glossy.
  • Add Nuts and Flavor - Fold in the toasted nuts and vanilla extract using a spatula, ensuring the nuts are evenly distributed.
  • Pour and Spread - Quickly transfer the mixture to the prepared baking dish, spreading it evenly. Top with another sheet of edible rice paper.
  • Set and Slice - Allow the Torone to set at room temperature for 4–6 hours or overnight. Once firm, remove it from the dish and slice it into small, rectangular pieces.

Notes

  • Substitutions - Use pistachios or a mix of nuts for a different flavor profile.
  • Storage - Store Torone in an airtight container, separating pieces with parchment paper to prevent sticking. It will keep for up to two weeks.
  • Tips - For a softer texture, reduce the cooking time slightly.
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