Parchment paper
Step-by-Step Instructions
Step 1: Prepare the Nuts
Lightly toast the pistachios in a dry pan for about 5 minutes over low heat. This enhances their flavor. Set aside to cool.
Step 2: Heat the Honey and Sugar
In a double boiler or a heatproof bowl over simmering water, combine the honey and sugar.
Stir gently and heat until it reaches 250°F (121°C) on a candy thermometer. This ensures the right texture for the torrone.
Step 3: Whip the Egg Whites
In a stand mixer, beat the egg whites with the salt until stiff peaks form.
Slowly drizzle in the hot sugar-honey mixture while continuing to beat on medium speed.
Step 4: Cook the Mixture
Transfer the egg white and sugar mixture back into the double boiler.
Continue stirring for about 30 minutes until it thickens and pulls away from the sides.
Step 5: Add the Pistachios & Flavoring
Fold in the toasted pistachios, vanilla extract, and citrus zest.
Step 6: Shape the Torrone
Line a baking pan with parchment paper or wafer paper.
Pour the torrone mixture into the pan, smoothing the top.
