Adding the whipped egg whites to the warm honey is a technique to me, and I like it. I also like that the hot sugar syrup is added to fully cook the egg white. I think these two hacks make this recipe bulletproof against goof-ups.
Farlo "soffice" non e' un problema, anche "semi-duro" ma non vedo una chiara spiegazione per renderlo e frantumabile duro come si acquista in negozio, cosa debbo aggiungere? della gelatina?
Take the time to edit the video and talk us through the process! There's always tips and hints that bakers and candy makers need that are not covered with a music video.
Adding the whipped egg whites to the warm honey is a technique to me, and I like it. I also like that the hot sugar syrup is added to fully cook the egg white. I think these two hacks make this recipe bulletproof against goof-ups.
Thanks a lot. I was searching forever for this torrone recipe from Cremona. 🙂
Sensacional , muchas gracias, felicidades.
I am from Kathmandu and allergic to honey.
Can i replace it with jaggery??
Farlo "soffice" non e' un problema, anche "semi-duro" ma non vedo una chiara spiegazione per renderlo e frantumabile duro come si acquista in negozio, cosa debbo aggiungere? della gelatina?
Si cuoce per 5 ore?
Take the time to edit the video and talk us through the process! There's always tips and hints that bakers and candy makers need that are not covered with a music video.
Ya se va para la casa
😋😋😋😋😋😋💛💛💛💛💛🍲🍲🍲🍲🍲
What did I do wrong? My Nougat was sticking to my baking paper? I lost some of it by pulling the paper off! 🤦🏻♀️😔🫣
prima di tutto il vero torrone si fa con il miele e gli albumi senza acqua zucchero e vaniglia
Ciao, fai il Torrone come preferisci senza dire sciocchezze. Tutti i Torroni commercializzati in Italia sono fatti così.