With Christmas approaching, it’s common for us to prepare those homemade and traditional recipes that are part of the oldest traditions, such as sweet bread, English pudding, shortbread cookies, and also homemade nougat. Today, we’re going to make the original recipe for Turrón de Yema (Egg Yolk Nougat), a classic of Spanish confectionery that is a must on the Christmas Eve dessert table. Simple to prepare, this Turrón de Yema is a true delight, and...
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Peel the almonds by placing them in hot water to loosen the skins.
Process the almonds in a food processor along with the sugar, but do not grind them into almond flour—aim for a coarser texture.
Gradually add the egg yolks to the mixture, working it well until you achieve a paste. If the mixture becomes too stiff, you can add one egg white.
Line a rectangular mold with parchment paper and pour the paste into it.
Cover the paste with another sheet of parchment paper and place a weight on top to press it firmly.
Let it sit for several hours in a cool place.
Toast the nougat either by using a kitchen blowtorch or by brushing it with beaten egg yolk and placing it in the oven at 250°C (480°F) until golden.
Once toasted, remove it from the oven and let it cool.
Ensure the almonds are not ground too finely; a coarser texture gives the nougat its characteristic bite.
If the mixture becomes too stiff, adding one egg white can help achieve the right consistency.
Use a kitchen blowtorch for more precise toasting if you want an even golden finish.
Store the nougat in an airtight container to maintain its freshness.
Can I use almond flour instead of whole almonds?
It’s best to use whole almonds and process them yourself to achieve the desired coarse texture, which is key to the traditional recipe.
What can I use if I don’t have a kitchen blowtorch?
You can brush the nougat with beaten egg yolk and toast it in the oven at 250°C (480°F) until golden.
How long does the nougat need to rest before toasting?
Let the nougat sit for several hours in a cool place to firm up before toasting.
Can I make this recipe ahead of time?
Yes, Turrón de Yema can be made a few days in advance and stored in an airtight container.
What is the best way to serve Turrón de Yema?
Serve it cut into rectangular pieces that are not too thin for the best presentation and texture.
