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    Turrón with pink salt

    This week we have prepared a Spanish speciality for you, which is mainly enjoyed on Christmas days. We hope you enjoy cooking it!

    Ingredients for 40 pieces:

    650 g unpeeled almond kernels

    100 g liquid honey

    3 egg whites (M)

    approx. 1 tsp Flor de Sal d' Es Trenc Rosa

    400 g icing sugar

    Preparation

    Put the almonds in a bowl, pour boiling water over them and leave for about 5 minutes. Test whether the almonds can be pressed out of their skins. Then drain and skin all the almonds like this.

    Preheat the oven to 200 degrees (fan oven 180 degrees, gas mark 3). Spread the almonds on a baking tray and roast until light yellow. Pour off the tray and leave to cool.

    Put 30 almonds aside, finely grind the rest.

    Place the honey in a metal bowl and heat over a warm water bath until liquid. Beat the egg whites until stiff, adding 1 pinch of pink salt. When the egg whites are stiff, gradually add the sifted icing sugar and continue to beat until peaks remain in the beaten egg whites.

    Stir the ground almonds into the honey. Finally, fold in the beaten egg whites.

    Line a baking tray with baking paper. Spread the mixture about 1 1/2 cm thick on it. Spread the whole almonds on top, press them in a little and sprinkle with the pink salt. Cover with baking paper and leave the mixture to dry in a cool place for 1-2 days.

    Remove the baking parchment. Cut the turrón lengthwise first into wide strips and then into pieces.

    Preparation time approx. 45 minutes

    Drying 1-2 days

    Per piece approx. 148 kcal, protein: 4 g, fat: 9 g, carbohydrates: 12 g

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