Description
A traditional French confection from Montélimar, this white nougat is a chewy and sweet delight made with honey, egg whites, and toasted nuts.
Ingredients
- 1 cup sliced almonds, toasted
- 1/2 cup shelled pistachios, toasted
- 1 1/4 cups granulated sugar
- 1/4 cup water
- 1 cup honey
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- Edible rice paper (host paper) for lining
- Confectioners' sugar for dusting (optional)
Instructions
- Generously butter a 9×5 inch loaf pan or a 8×8 inch square pan and line with edible rice paper, pressing it firmly against the buttered sides and bottom. You may need to trim the rice paper to fit.
- In a small saucepan, combine the granulated sugar and water. Heat over medium heat, stirring until the sugar dissolves. Continue to cook without stirring until the syrup reaches 290°F (143°C) on a candy thermometer (soft crack stage).
- While the sugar syrup is cooking, in another small saucepan, gently heat the honey over low heat until warm. Do not boil.
- In a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium speed until soft peaks form.
- With the mixer still running on medium speed, slowly pour the hot sugar syrup into the egg whites in a thin, steady stream. Be careful to avoid pouring directly onto the whisk.
- Once all the sugar syrup is incorporated, slowly drizzle in the warm honey. Continue to beat on high speed for 10-15 minutes, or until the mixture is very thick, glossy, and holds stiff peaks. It should be firm enough to hold its shape when a spoon is lifted.
- Reduce mixer speed to low and add the vanilla extract, toasted almonds, and toasted pistachios. Mix until just combined.
- Immediately transfer the nougat mixture into the prepared pan, pressing it firmly and evenly with a buttered spatula or your hands. The mixture will be very sticky.
- Place another sheet of rice paper on top of the nougat and gently press down. If desired, dust with confectioners' sugar.
- Let the nougat cool completely at room temperature for at least 4-6 hours, or preferably overnight, until firm.
- Once firm, invert the nougat onto a cutting board. Remove the rice paper from the bottom (if applicable) and cut into desired pieces using a sharp, lightly oiled knife. Wrap individual pieces in waxed paper or plastic wrap for storage.
Notes
For best results, make nougat on a dry day, as humidity can affect its texture. Ensure your nuts are truly toasted for maximum flavor. Use a reliable candy thermometer for accurate syrup temperatures. If the nougat is too sticky to cut, chill it in the refrigerator for a short period before cutting. Store nougat in an airtight container at room temperature.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Method: Dessert
- Cuisine: French