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Turron from Alicante
Medium
Ingredients
150 galmond
100 gSugar
40 gHoney
3 tbsp. lWater
1 pc.squirrels
salt
Directions
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Steps
1
Done
In a saucepan, we combine 100 g of granulated sugar, 2-3 tbsp. l water and 40 g of honey. Cook to a temperature of 120 degrees.
2
Done
In a blender, beat 1 chicken egg protein and salt.
3
Done
In the finished syrup in two stages, send the whipped protein and mix it with quick movements. Then we continue to boil the syrup, stirring constantly, for 30 minutes.
4
Done
The resulting mixture is transferred to the bowl and beat with a whisk for a short time.
5
Done
Add 150 g of peeled almonds and mix.
6
Done
Evenly distribute the mass in silicone form and send it to the refrigerator for 1 day.