Ingredients:
- 400gr of dried fruits (almonds, hazelnuts, walnuts, pistachios …) you choose
- 120gr of glucose syrup
- 200gr of caster sugar
- 250gr of honey
- 65gr of water
- 60gr of egg white (2)
- Sheets of wafer paper
Preparation:
- Start by roasting the dried fruits in the oven for 15 minutes at 140 ° C.
- Leave in the oven to stay hot until ready to incorporate into the meringue.
- Prepare the sugar syrup by mixing the sugar, glucose, and water in a saucepan.
- Bring to a boil until reaching a temperature of 140 ° C by monitoring the temperature with a sugar thermometer
- Simultaneously in another saucepan, bring the honey to a temperature of 115 ° C.
- At this point, start whipping the whites with a pinch of salt.
- When the temperature of the honey is 140 ° C, slowly pour it over the egg whites without stopping whipping. The preparation will thicken and become creamy.
- Carefully pour the sugar syrup which will triple in volume the mass and gradually become shiny and denser.
- Continue to whisk 2-3 minutes. Using a hair dryer, heat all around the bowl on maximum power for a few minutes to dry out the preparation.
- Incorporate your still hot dried fruits by mixing quickly with a wooden spoon (the mixture hardens very quickly).
Enjoy !
- Pour the preparation into the mold previously lined with unleavened paper and try to even out the surface as much as possible before placing the second square of unleavened sheet on top.
- Let cool at room temperature for at least 4 hours before placing the nougat in the refrigerator overnight.
- When ready to serve, cut squares of nougat with a knife dipped in hot water to facilitate cutting.