Make your own Nougat!!
April 30, 2017 § Leave a comment
OMG, SWEETTABLESCAPES was so excited when we found this recipe for “easy nougat” in an old copy of “Elle a table” (Nov-Dec 2014). Nougat being one of our f-a-v-o-r-i-t-e candies, the recipe quickly made it to the “to-do” list and sat there…and sat there! Finally, the other day, we had time to experiment!
For nougat aficionados out there, each of us probably has a favorite taste and consistency in mind. For me, it is the nougat made by Escobar that wins first place! I was introduced to it by a friend with local ties in Montelimar, of course, and I have never looked back!
Could I ever duplicate the delicate, chewy (not too hard and not too soft) consistency of this amazing treat? Well, I am no Escobar BUT this recipe really delivered and I am devouring every piece as I write!!!
- 55 g egg whites
- 125 g pine tree honey
- 15 g glucose + 30 g
- 250 g granulated sugar+ 15 g
- 10 cl water
- 125 g roasted almonds
- 90 g roasted hazelnuts
- 70 g pistachios
- 70 g candied lemon and orange peels
- 50 g powdered sugar
- 10 g de cornstarch
- 1 candy thermometer
NOTE: when I bought the required glucose, I realized that the only ingredient listed on the label was “corn syrup”. I noticed however that glucose is thicker than corn syrup…I did not want to take a chance and have different results, so I stuck with the glucose. Some people say, here, that they are interchangeable….I am not adventurous and will stick with Wilton’s glucose.
- 1.Pour your egg whites into the bowl of an electric mixer fitted with the whip attachment. In a small saucepan, heat the honey and 15g of glucose over low heat. Dip the thermometer in and continue heating until temperature reaches 120 C. In another small saucepan, over low heat, cook 250 g sugar, water and 30g glucose until they reach 158 C.
- Start beating egg whites and 15 g sugar into a meringue slowly.
- 2.When the honey and glucose mixture reaches 120 C, pour this syrup slowly over the egg whites that you are still beating into a meringue, increasing the speed.
- 3.Reduce speed to medium and add the second syrup (sugar, water and glucose mixture) into the egg white/meringue mixture. Beat until it is completely smooth and lukewarm.
- 4.While mixing, chop almonds very coarsely with a knife.
- 5.Stop the mixer ans check the meringue consistency. It should be VERY firm.
- 6.Add hazelnuts into the meringue; then add pistachios almonds and candied fruit (we did not add candied lemon and orange peels because, we prefer our nougat with only nuts) . Mix thouroughly with a spatula.
- 7.With a rolling pin, roll out the nougat mixture between two pieces of parchment paper, about 1/2 in thick.
- 8.Mix powdered sugar and cornstarch and sprinkle on both sides.
- 9.Let cool at room temperature or if in a rush, in the refrigerator. Cut pinot long strips and then cut strips into small pieces.
- Try not to eat it all at once!!