Mendoza Turrón
The Mendoza Turrón is a delectable confectionary delight, tracing its origins back to the sun-soaked vineyards and almond orchards of the Mendoza region in Argentina. Rich in history, this traditional treat has been enjoyed by generations, often gracing tables during festive celebrations and family gatherings. With a perfect balance of sweetness and nutty flavors, the Mendoza Turrón captures the essence of Argentine culinary heritage.
History of Mendoza Turrón
Although turrón has roots in Moorish cuisine, it became a staple of Southern European and subsequently Latin American desserts through Spanish influence. The adaptation in the Mendoza region has given it a unique twist, incorporating local almonds and the distinctive flavors of Argentine produce.
Ingredients
- Almonds - 500g, blanched and toasted
- Honey - 250g, preferably wildflower honey for a floral aroma
- Sugar - 200g, white granulated
- Egg Whites - 2, at room temperature
- Vanilla Extract - 1 teaspoon, pure
- Wafer Paper - enough for lining a 9x9 inch square pan
Preparation Steps
1. Preparation of Ingredients
Begin by gathering all necessary ingredients: the fresh almonds, fragrant honey, pure sugar, airy egg whites, and aromatic vanilla extract.
2. Toasting Almonds
Preheat your oven to 350°F (175°C). Spread the almonds in a single layer on a baking sheet and toast for about 8-10 minutes until they are lightly golden and aromatic. Remove and let cool completely.
3. Preparing the Baking Dish
Line the bottom and sides of a 9x9 inch square pan with wafer paper. This will give the Mendoza Turrón its traditional look and make it easier to remove from the pan once set.
Cooking Instructions
1. Making the Syrup
In a heavy saucepan, combine the honey and sugar. Cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture reaches a temperature of 250°F (121°C) on a candy thermometer. This process will take about 5-10 minutes. Be cautious as the syrup will be very hot.
2. Beating the Egg Whites
Meanwhile, in a large bowl, beat the egg whites with an electric mixer until soft peaks form. Once the syrup is ready, slowly pour it into the egg whites in a thin stream, continuing to beat constantly. This process should turn the mixture thick and glossy.
3. Incorporating the Almonds
Fold in the toasted almonds and vanilla extract into the egg and syrup mixture. Mix gently but thoroughly to ensure even distribution.
4. Setting the Turrón
Transfer the mixture into the prepared pan, smoothing the top with a spatula. Cover with more wafer paper, pressing gently to adhere. Allow the turrón to cool at room temperature, then refrigerate for at least 2 hours or until firm.
How to Enjoy Mendoza Turrón
The Mendoza Turrón is best enjoyed alongside a cup of strong, black coffee or an aromatic herbal tea, which complements its sweet and nutty profile. Slice it into small squares or bars for a delectable snack or dessert. Store any leftovers in an airtight container at room temperature, where it will keep for up to two weeks.