- 5 egg whites
- 1 lb honey
- 1 ¼ lb sugar
- 2 lb almonds , peeled
- ½ lb water
- 2 packages vanilla
- ½ tangerine
- wafer sheets to taste
Melt the honey in a bain-marie, and while it is still warm add the egg whites whipped to form stiff peaks.
Put the pan back onto the heat and leave the mixture to cook, again in the bain-marie, for two hours strring with a large wooden spoon, until it has become dense and shiny.
Meanwhile, prepare a syrup by boiling the sugar with the water for around twenty minutes: it is ready as soon as it begins to form “threads”: Add it, while still boiling, to the honey mixture which is still on the heat: Leave to cook for a few more minutes and at the end, add the vanilla, chopped mandarin peel and the peeled, oven-toasted almonds.
Lay the wafer sheets out on a table, position the wooden grating and arrange the filling with your hands wet with cold water to avoid being scorched or sticking. Flatten and level off well. Then, using a knife, gently detach the Torrone cooled by the wooden edges of the grating, cover with another wafer sheet and press down well.