👨‍🍳 조리법

1. 1

   Prepare the baking pan: Line an 8x8 inch (20x20 cm) baking pan with parchment paper, leaving some overhang. Place the wafer paper on top of the parchment, trimming if necessary to fit snugly inside the pan. Set aside.

   ⏱️ 5 minutes
2. 2

   Toast the almonds (if not already toasted): Spread almonds in a single layer on a baking sheet. Toast in a preheated oven at 160°C (320°F) for 8-10 minutes, or until fragrant and lightly golden. Let cool completely, then roughly chop if desired. Set aside.

   ⏱️ 15 minutes (including cooling)
3. 3

   Make the sugar syrup: In a heavy-bottomed saucepan, combine the granulated sugar and water. Stir gently over medium heat until the sugar dissolves completely. Stop stirring once it begins to boil. Clip a candy thermometer to the side of the pan, ensuring the tip is submerged in the syrup but not touching the bottom.

   ⏱️ 10 minutes
4. 4

   Cook the syrup to hard crack stage: Let the syrup boil undisturbed until it reaches 150°C (300°F). This is the 'hard crack' stage. Watch carefully as it can burn quickly.

   ⏱️ 10-15 minutes
5. 5

   Whip the egg whites: While the syrup is cooking, place the room temperature egg whites in the clean bowl of a stand mixer. Beat on medium-high speed until stiff peaks form. Be careful not to overbeat.

   ⏱️ 5 minutes
6. 6

   Combine honey and syrup: Once the sugar syrup reaches 150°C (300°F), immediately remove it from the heat. Carefully and slowly drizzle the hot syrup in a thin, steady stream into the whipped egg whites while the mixer is running on medium-low speed. Be extremely cautious as the syrup is very hot and will steam.

   ⏱️ 5 minutes
7. 7

   Incorporate honey and flavorings: In a separate small saucepan, gently warm the honey over low heat until it is fluid (do not boil). Once the hot syrup has been incorporated into the egg whites, slowly drizzle in the warmed honey while the mixer continues to run. Add vanilla extract and lemon zest, if using. Increase mixer speed to medium-high and continue beating for another 5-10 minutes until the mixture is thick, glossy, and starts to pull away from the sides of the bowl.

   ⏱️ 10-15 minutes
8. 8

   Fold in nuts and assemble: Add the toasted almonds to the mixer bowl. Using a spatula, gently fold them into the torrone mixture until evenly distributed. Work quickly as the mixture will start to set.

   ⏱️ 2 minutes
9. 9

   Press into pan and set: Immediately transfer the mixture into the prepared baking pan lined with wafer paper. Using the spatula (lightly greased if needed), press the mixture evenly and firmly into the pan. Ensure it's compact. Place another piece of wafer paper on top and press down gently.

   ⏱️ 5 minutes
10. 10

    Rest and cut: Let the torrone cool completely at room temperature for at least 3-4 hours, or preferably overnight. Once firm, carefully invert the pan onto a cutting board. Remove the parchment paper. Slice the torrone into desired pieces using a sharp, serrated knife. Wrap individual pieces in parchment or wax paper.

    ⏱️ 3-4 hours (resting)