Tourron | BRIGITTE.de

preparation

1. Heat sugar and honey with 60 ml of water in a saucepan to 125 degrees. Beat the egg whites with a pinch of salt and vanilla in a bowl with the whisk of a stand mixer until stiff. When the honey-sugar syrup has reached its temperature of 125 degrees, pour the syrup into the egg whites in a very thin stream, stirring constantly at medium speed. Beat the mixture on high for about 25-30 minutes until the mixture no longer sticks to the back of your hand.

2. Meanwhile, chop the freeze-dried cranberries into crumbs in a blender and set aside. Place the almonds and macadamia nuts on a baking tray lined with baking paper. Roast in the preheated oven at 180 degrees (fan oven 160 degrees) on the middle rack for about 10 minutes.

3. Line a baking tray with a frame (approx. 30 x 30 x 2 cm) with a silicone mat (the mixture can be removed more easily from it). Place the wafers overlapping slightly. Mix the roasted almonds and macadamias with the dried cranberries, quickly fold into the egg white mixture and place on the wafers. Place a second silicone mat and use a rolling pin to spread the mixture evenly throughout the frame. Carefully remove the silicone mat and cover with cranberry crumbs, pressing down slightly. Place baking paper and a tray on top, weigh it down and let the tourrón dry and solidify at room temperature for 24 hours. Peel off the baking paper, remove the tourrón from the tray and from the lower silicone mat and cut into rectangular pieces (approx. 2.9 x 7 cm).