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honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup provides a lower glycemic index alternative.

sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar offers a more natural sweetness.

egg whites

🥗Healthier: aquafaba

💰Cheaper: egg substitute

Aquafaba is a vegan alternative that mimics egg whites.

almonds

🥗Healthier: pistachios

💰Cheaper: peanuts

Pistachios add a unique flavor while peanuts are more economical.

Start by gathering all your ingredients.

Measure 300g of sugar or one glass of sugar.

Add 90ml of rose water to the sugar and mix them together in a saucepan over heat.

Stir the mixture until smooth, then add 135ml of glucose syrup.

Stir well and bring the mixture to a boil.

Check the syrup by pouring a drop between your fingers; it should be elastic.

Be careful as the syrup is very hot.

Pour the syrup into a pitcher and place it on indirect heat to keep it warm.

Separate 2 eggs, ensuring no yolk mixes with the egg whites.

Beat the egg whites until stiff peaks form.

Add ½ teaspoon of cardamom flavor to the egg whites and whisk again.

Place the egg whites on indirect heat.

Pour some syrup into the egg whites and whisk at high speed.

Pour the rest of the syrup in four stages while whisking continuously for about 30-40 minutes.

Use a hand electric mixer or a manual hand mixer, whisking in one direction.

The mixture should become thick but not too thick.

Add raw, unsalted pistachios, almonds, peanuts, or walnuts to the mixture as desired.

Sprinkle confectionery flour (not wheat flour) in the mold.

Pour the batter into the mold and sprinkle more flour on top of the batter.

Alternatively, grease the mold instead of using flour if preferred.

Place the mold in the refrigerator for 3-4 hours to set.

Once set, cut the torrone with a knife and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens