Buying toasted egg yolk nougat is very typical at Christmas. Legend has it that in Jijona, the person in charge of buying raw materials mistakenly bought far more eggs than needed for the typical Jijona and Alicante nougat (which use egg whites) by confusing dozens with units. To avoid waste, they invented a kind of egg marzipan that evolved into an egg yolk Nougat that was neither toasted nor burnt.
Whether the legend is true or not, it has become a favorite for many due to its genuine candied egg flavor. This nougat is gluten-free and lactose-free; however, it is not suitable for vegans as it contains candied egg yolks.
At Turrones la Colmena, we artisanally toast the sugar on each yolk bar. Now you can see how we do it. A spectacular aroma…!
Marzipan nougat with egg yolk and toasted sugar on the surface.
Supreme Quality
Ingredients: Sugar, almond (35%), egg yolk (11%), water, milk powder (2%), vanilla essence, and preservative E-200. May contain traces of other nuts.
| Nutritional Info. Average values/100g | |
| Energy value: | 1927 kJ / 460 kcal |
| Fat: | 22 g |
| of which saturates: | 2.6 g |
| Carbohydrates: | 52 g |
| of which sugars: | 51 g |
| Dietary fiber: | 3.5 g |
| Proteins: | 11 g |
| Salt: | 0.07 g |
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