Egg Yolk Nougat Recipe: 5 Secrets to Perfect it
If you’re still planning your Christmas desserts, you’re just in time to make this irresistible egg yolk nougat, or turrón de yema tostada. With its rustic homemade touch, this Spanish sweet has earned a permanent place on holiday tables, right next to the famous Jijona and Alicante nougats.
Ingredients
- 6 egg yolks
- 200 g (1 cup) sugar
- 100 ml (½ cup ) water
- 250 g (2 cups ) ground almonds
- Zest of ½ lemon optional
- A pinch of cinnamon or vanilla extract optional
Instructions
- Prepare the syrup: In a saucepan, combine sugar and water. Heat gently until it reaches 118°C (244°F) — the soft-ball stage.
- Add the yolks: Slowly pour the hot syrup over the beaten yolks while whisking constantly.
- Incorporate almonds: Add ground almonds, lemon zest, and optional spices. Stir until you get a thick paste.
- Shape and rest: Press the mixture into a rectangular mold lined with parchment paper. Cover and efrigerate for 48 hours.
- Toast the top: Just before serving, sprinkle sugar over the surface and caramelize it using a kitchen torch or hot grill for that iconic golden crust.