Torrone

First of all, my recipe is still imperfect, partly because I only had half the amount of dried fruit I needed, and partly because I heated the syrup to 130-140°C, when it would probably have been better to go up to 150°C.

In any case, I used

200g sugar

113g honey

22g water

35-40g egg whites

250g dried fruit (I used 2 egg whites, so 80g, so I should have had 500g of dried fruit)

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Prepare the pan with buttered parchment paper, and butter the corners as well.

(Traditionally, oil is used… maybe it would have been better, I'll try next time)

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Egg whites, beaten until stiff peaks

Sugar, honey, and water until ~150-160°C (I only reached 140°C at the hottest point)

Add a pinch of salt to the egg whites and slowly pour the syrup into the egg whites while incorporating it (you can skip the salt if you use pre-salted pistachios, like I did).

Add the dried fruit when it has reached a good consistency.

Pour into the mold before it solidifies.

Refrigerate for half an hour (I noticed something wasn't right; after half an hour in the refrigerator, the dough was still soft. I managed to get a soft but firm nougat only after two hours in the freezer).

Cut.

In my case, I then put all the pieces in the freezer since they don't freeze, and I'm eating it like that.

Next time, in addition to a higher temperature for the syrup and the right amount of dried fruit, I will use wafer sheets so that I can place them in the pan instead of the greased/buttered baking paper and thus have a more convenient way to eat them.