Burnt honey and lemon myrtle torrone

Preheat oven to 90°C fan-forced. Cut rice papers into 30cm x 20cm sheets. Set aside.

Lightly grease and line a 30cm x 20cm lamington tin with baking paper. Place a sheet of rice paper, textured side-down, in the base of tin.

Place honey and 90gm sugar in a saucepan over high heat. Cook, stirring, until syrup reaches 138°C on a sugar thermometer (see note). Cook, without stirring, until syrup reaches 200°C (4-7 minutes). Remove from heat; stir until syrup cools to 145°C (3-5 minutes).

Meanwhile, whisk egg white and ¼ tsp fine salt in an electric mixer on medium speed until frothy, then gradually add remaining sugar and whisk until soft peaks form.

Increase mixer to high, then gradually add hot syrup in a thin, steady stream until meringue is thick, glossy and cool to touch (5 minutes).

Meanwhile, combine nuts and cranberries in a bowl and place in oven to warm slightly (so the mixture doesn’t seize when combined with meringue).

Replace whisk attachment with paddle attachment. Add warmed nut mixture, lemon myrtle and lemon zest and beat on very low speed until combined (1 minute). Quickly pour into prepared tin, smooth to an even layer, then top with remaining rice paper. Refrigerate to chill and firm (3 hours).

Invert torrone onto a chopping board. Using an oiled knife, cut into bite-sized squares. Can be refrigerated in an airtight container for up to 1 week.