2 3/4 cups of sugar (500 g)
1 cup of water
250 g of finely ground chestnuts or Parnaiba cashews
8 egg yolks beaten lightly, then passed through a fine-mesh sieve
4 egg whites
3 strips of candied orange peel, cut into thin strips
1 tablespoon of butter
2 3/4 cups of sugar (500 g)
1 cup of water
250 g of finely ground chestnuts or Parnaiba cashews
8 egg yolks beaten lightly, then passed through a fine-mesh sieve
4 egg whites
3 strips of candied orange peel, cut into thin strips
1 tablespoon of butter
In a saucepan, combine the sugar and water and bring to a boil over medium heat, stirring occasionally
Reduce the heat to low and simmer until the mixture reaches a syrupy consistency (test by dipping your finger into the hot syrup; it should slide off easily)
Remove from heat and let cool slightly
Add the chestnuts or Parnaiba cashews, egg yolks, egg whites, and butter
Bring the mixture to a simmer over low heat, stirring constantly until the bottom of the pan is visible
Pour the mixture into an 8x11-inch baking dish and bake in a low oven only to slightly dry the top
Let cool completely
Cut into squares, dust with powdered sugar, and garnish with candied orange peel
Yield: 50 pieces
Each piece contains approximately 77 calories.
