Turrón blando


  • Serves 6 people

  • For lining: confectioner’s rice paper
  • 500 gm caster sugar
  • 320 gm honey
  • 4 eggwhites
  • 1 pinch of cream of tartar
  • 300 gm blanched almonds
01   Line a 22cm-diameter cake pan with baking paper, line with rice paper and set aside. Combine sugar, honey and 180ml water in a saucepan, stir over medium-high heat until sugar dissolves. Cook, brushing down sides of pan with a clean wet pastry brush, until syrup reaches 143C on a sugar thermometer (15-20 minutes).
02   Whisk eggwhites and cream of tartar in an electric mixer until stiff peaks form. With motor running, carefully add sugar syrup. Whisk until mixture begins to firm (4-5 minutes), then replace whisk with a paddle and beat until cooled (4-5 minutes).
03   Preheat oven to 180C. Place almonds on an oven tray and bake until scorched (10-15 minutes). Add to eggwhite mixture, stir to combine, then spoon mixture into prepared pan and top with extra rice paper. Place a slightly smaller cake pan on top and press down gently to smooth top. Refrigerate until firm (1-2 hours) and serve cut into wedges. Turrón blando will keep in an airtight container for up to 4 days.
Note Confectioner's rice paper (not to be confused with Vietnamese rice paper) is available from select delicatessens and specialty food stores.
View Full Site