Turrón
Turrón, a traditional Spanish sweet treat savored particularly during the holiday season, offers a luxurious fusion of simple but rich ingredients – egg whites, almond flour, and cinnamon, which collectively create a texture and flavor profile that's unmistakably festive and indulgent. My discovery of Turrón during a visit to Spain was a revelation, capturing the essence of Spanish culinary tradition through its blend of nutty almond flour, airy whipped egg whites, and the subtle warmth of cinnamon. This memorable encounter inspired me to explore and eventually master the recipe back home, allowing me to encapsulate the unforgettable experience of my journey. Now, having perfected this delightful confection, I am excited to share the recipe, aiming to bring a slice of Spanish holiday enchantment into homes worldwide. Turrón stands as a testament to the elegance of Spanish sweets, inviting all to partake in its storied history and delectable essence.
Equipment
- 1 skillet
- 1 oven
Ingredients
- 1 egg white
- 3 cups almond flour
- 1/2 teaspoon cinnamon
- 1/2 lemon zest
- 1/2 cup confectioners’ sugar
- 8 tablespoon icing sugar
- 2/3 cup honey 200g
Instructions
- In a skillet, heat the syrup over moderate flame.
- Stir in the confectioners' powder and continue to whisk until it is completely incorporated.
- Take the pan from the oven, stir in the cinnamon and lemon juice, and add the egg white.
- Return to the heat for a moment to reheat the mixture before stirring in the rice flour.
- Press the mixture firmly into the edges and on top, smoothing it out.
- Refrigerate overnight to cool and compress before detaching by pulling up the cling wrap/film.
- It's best to keep it refrigerated, but it'll keep for a long time.