Marcona almond turron

Marcona almond turron

By
From
Atelier Confectionery
Makes
5
Prep
10 mins
Cooking time
25 mins
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
vegetable oil, for oiling
2 large sheets rice paper
300g granulated sugar
30ml water
150ml orange blossom honey
1 large egg white
250g marcona almonds, toasted
1 teaspoon lemon zest, finely grated

Method

  1. Lightly oil and line the base of a 19 cm square tin with 1 or 2 sheets of rice paper.
  2. Heat the sugar, water and honey in a heavy-based saucepan over a medium heat and stir until the sugar has dissolved. Bring to the boil, insert a sugar thermometer and boil until the mixture reaches 149°C.
  3. Meanwhile, whisk the egg white in a freestanding food mixer until soft peaks form. Once the syrup has reached the correct temperature, remove from the heat and leave to settle. Slowly pour the sugar mixture into the meringue while still whisking on a medium speed. Whisk until the mixture thickens and turns creamy in colour. Stir in the toasted almonds and finely grated lemon zest and mix well.
  4. Spoon the mixture into the prepared tin and level the top. Place another 1 or 2 sheets of rice paper on top, pressing gently. Leave to cool completely at room temperature for about 3–4 hours before cutting into pieces or strips. Store in an airtight container for up to 3–4 weeks.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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