- Makes about 24 squares
- Takes 40 mins
- 2 sheets edible rice paper
- 515ml castor sugar
- 100ml liquid glucose
- 80ml honey
- 125ml water
- 2 egg whites
- 300g whole almonds (with skin)
- 3 x 75g tubs mixed red, green and yellow glacé cherries
- 10ml rose water
1. Line a 19cm x 26cm pan with baking paper. Cut 1 of the rice paper sheets to fit the base and place in the pan.
2.Stir 500ml of the sugar, glucose, honey and water in a small saucepan on medium. Brush the sides of the
saucepan with a wet brush to dissolve sugar crystals that form around the sides of the saucepan. Bring to
a boil for about 20 minutes until soft crack stage forms or until the mixture reaches around 140°C on a sugar thermometer (see sugar stage notes).
3.Start beating the egg whites just before the sugar syrup reaches the desired temperature and continue until
stiff peaks form. Beat in the remaining 15ml sugar until glossy. (The trick is to have the eggs beaten and sugar syrup ready at the same time.)
4.Slowly add the hot syrup in a steady stream directly onto the egg whites while beating, until combined. Beat for 1 minute or until it starts to thicken. (Don’t beat for too long or it will become hard and difficult to spread into the tray.)
5.Stir in the nuts, cherries and rose water. Spoon into prepared pan and spread evenly. Cover with remaining
rice paper. Set aside to cool and set for at least 2 hours.
6.Turn out, remove baking paper and cut into squares using a serrated knife. Store in an airtight container in
a cool place. Do not refrigerate.