Divinity – Print This Recipe

Yield: 90 pieces

• Dried egg whites 30 g/1 oz/1%
• Sugar 50 g/2 oz/3%
• Fresh egg whites 50 g/2 oz/3%
• Invert sugar 120 g/4 oz/7%
• Sugar 600 g/21 oz/32%
• Glucose syrup 120 g/4 oz/7%
• Water 200 g/7 oz/11%
• Vanilla extract 10 g/0.5 oz/1%
• Salt 1 tsp/1tsp/<1%
• Fondant 50 g/2 oz/3%
• Pecans, toasted, chopped 600 g/21 oz/32%
• Batch Size: 1830 g/64.5 oz/100%

1. Combine the dried egg whites with the 50 g of sugar. Whisk into the fresh egg whites.
2. Warm the invert sugar to about 60°C/140°F until the crystals dissolve. Whisk the warm invert sugar into the whites. Pour into a mixing bowl and set bowl on a 5-qt planetary mixer with a whip attachment. Do not start mixing.
3. Combine the 600 g of sugar, the glucose syrup, and the water and cook to 112°C/234°F. Begin whipping the whites on high speed.
4. Continue cooking the sugars to 125°C/257°F. Remove from heat and stream the hot syrup into the whipping whites. Continue whipping the whites for about 3 more minutes.
5. Add the vanilla extract and salt. Mix to combine.
6. Add the fondant and allow to mix in thoroughly, but do not overmix, about 30 seconds. 7. Remove from mixer and blend in pecans by hand.
7. Deposit into quenelles using a moistened spoon, or spread into a 12"x12"x1/2" frame on parchment paper. If using a frame, allow to crystallize until firm, then cut into desired pieces.

Recipe taken from: Chocolates & Confections, 2nd Edition