In many seasons there are traditional dishes that are only prepared and consumed during these times. Pastries such as gingerbread and speculoos simply belong to the Christmas season in Germany. In Spain, turrón is traditionally eaten during the Christmas season – a sweet made from almonds, honey, sugar and egg white. The pastry is also known as white nougat, but it tastes very different from dark nougat.
A dessert wine goes perfectly with this - for example Château d'Yquem Premier Cru Superieur 2015 or Château Coutet Premier Cru 2015. The Korrell Beerenauslese is also a great option.
Ingredients for 40 pieces
650 g unpeeled almond kernels
100 g liquid honey
3 egg whites (M)
1 tsp Flor de Sal d’Es Trenc Rosa
400 g powdered sugar
Preparation time approx. 45 minutes
Drying time 1-2 days
Per piece approx. 148 kcal, protein: 4 g, fat: 9 g, carbohydrates: 12 g
Put the almonds in a bowl, pour boiling water over them and leave to stand for about 5 minutes. Test whether the tonsils can be pushed out of the skin. Then drain and skin the almonds.
Preheat the oven to 200 degrees (convection 180 degrees, gas level 3). Spread all the almonds on a baking sheet and toast until light yellow. Pour from the tin and let cool. Set aside 30 almonds and finely grind the rest.
Put the honey in a metal bowl and heat over a warm water bath until it is liquid. Beat the egg whites until stiff, adding a pinch of pink salt. As soon as the egg whites are stiff, gradually add the sifted icing sugar and continue beating until peaks form in the 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 mass about 1 1/2 cm thick on top. Scatter the whole almonds on top, press in slightly and sprinkle with the pink salt. Cover with baking paper and let the mixture dry in a cool place for 1-2 days. pull off the parchment paper. First cut the turrón lengthwise into wide strips and then into pieces.