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maybe a translation problem? you can cook in a double-boiler for a year, and it's never going to get hotter than degrees. which won't make it turn into. plus i don't how the quantities world work, anyway . Here's the recipe i made: Pistachio Torrone Makes one 9-by-13-inch sheet You can substitute almonds or hazelnuts for the pistachios. Edible wafer paper is available at baking-supply stores. Edible wafer paper, enough for 2 layers in pan cup cornstarch 3 large egg whites 1 cup 3 cups granulated sugar cup confectioners' sugar 2 cups shelled raw pistachios 1. Piece together wafer paper, without overlapping, to fit bottom of a 9-by-13-inch baking pan, and set aside. Liberally sprinkle a clean surface with cornstarch. Pour egg whites into bowl of electric mixer fitted with the paddle attachment; set aside. 2. In a medium saucepan, combine and granulated sugar. Place over medium heat; cook until mixture just begins to simmer, about 4 minutes. Clip a thermometer onto the side of saucepan; continue to heat, stirring occasionally. 3. Beat whites until stiff peaks form; add confectioners’ sugar, and beat until combined. When thermometer registers °, remove mixture from heat. Temperature rise to °. Stir until temperature drops to °, 1 to 2 minutes. With mixer running, slowly pour mixture into egg-white mixture (at this point, whites double in volume; let stand a few seconds; volume return to normal). Beat until mixture thickens and begins to stick to beaters; fold in the nuts. 4. Pour mixture onto cornstarch-covered surface; knead about 5 turns. Stretch and roll to fit pan; place mixture in pan. Cover with another layer of wafer paper; let cool on wire rack. Cut into slices while still warm; store in airtight container, with parchment between layers, for up to 2 weeks. looking for one fun xxx Omaha women
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