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1
Grease 9-inch springform pan with 1 tablespoon butter.
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2
With whisk attachment, mix remaining 3 sticks butter and confectioners' sugar in large bowl on low speed until incorporated, about 30 seconds. Increase speed to medium-high and whip until light and fluffy, about 2 minutes.
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3
Reduce speed to low, add cocoa powder, and mix until incorporated, about 30 seconds. Increase speed to medium-high and whip until cocoa is fully incorporated and mixture is light and fluffy, about 2 minutes, scraping down sides and bottom of bowl with rubber spatula as needed.
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4
Add egg yolks, one at a time, whipping well after each addition. Add vanilla and salt and whip just to combine.
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5
Add cookie pieces and, with rubber spatula, gently fold in until cookie pieces are covered in chocolate mixture.
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6
Scrape mixture into prepared pan, pressing down gently. Cover turron with plastic wrap and freeze at least 4 hours
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7
When turron is frozen and ready to serve, stir sugar and water in heavy-bottomed medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high and boil syrup until it registers 240u00b0F on candy thermometer, 5 to 7 minutes.
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8
While syrup is boiling, with whisk attachment, beat whites and salt on medium speed until loosened, about 1 minute. Increase speed to medium-high and whisk until soft peaks form, 2 to 3 minutes.
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9
With mixer running on medium-high speed, slowly and carefully add syrup to egg whites. Beat until outside of bowl is cool to the touch and whites are thick and glossy, about 7 minutes.
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10
Release frozen turron from pan and place on serving platter. Spread meringue decoratively on top and sides. Allow to sit at room temperature about 10 minutes before cutting with a serrated knife.
