Ingredients
Nougat
egg whites
55g
1.93oz
3.69tbsp
sugar
450g
15.75oz
1.80cup
30.15tbsp
water
135g
4.56fl oz
honey
120g
4.20oz
0.48cup
8tbsp
pistachios and hazelnuts
130g
4.55oz
0.52cup
8.71tbsp
Method
Cooking
- Chop the nuts with a knife, but don't grind too finely.
- Put the sugar into a saucepan and cover it with water, put on the stove. Bring the mixture to 110C (230F), add honey and continue to heat the syrup to 137C (280F). And just like when making marshmallows, you cannot do without a thermometer.
- When the temperature of the syrup reaches 120C (250F), start whipping the egg whites. Pour the prepared syrup into the whites, whisking at maximum. Pour the syrup gently along the side of the bowl, it should not fall on the mixer whisk, this is important. Keep whisking the mass until it cools down to room temperature. Be careful, it's important not to overwhip the mass.
- Add nuts to the whipped mass, mix with a spatula. Spread the mass on a baking paper or in a mold, and refrigerate overnight.
