Homemade nougat
Votes: 2
Time: 1 hour.
Complexity: easily
Servings: 4-6
Complexity: easily
Servings: 4-6
With this simple recipe, you can make homemade nougat—a famous confection traditionally made with honey or sugar, whipped egg whites, and roasted nuts. This gooey almond-flavored treat will satisfy any sweet tooth.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 egg white
- 2 cups powdered sugar
- 1 teaspoon glucose syrup
- 2 tablespoons of honey
- 2 tablespoons of water
- 60 g peeled, flaked and roasted almonds
We recommend
Recipes with similar ingredients: eggs, powdered sugar, syrup, honey, almond
Cooking the dish according to the recipe:
- Line the bottom and sides of a 10x15cm baking dish with rice paper. Beat the egg whites in a heatproof bowl until stiff peaks form.
- Combine the sugar, glucose syrup, honey, and water in a small saucepan. Place over very low heat and whisk for about 3-5 minutes, until the mixture reaches the crisp stage (when a drop of syrup dropped into cold water solidifies instantly), or until a candy thermometer reads 135°C (275°F). Remove from heat. Continuously whisking, pour the syrup into the egg whites and continue whisking until the mixture is smooth and begins to thicken.
- Stir in the almonds and spread the mixture onto the rice paper in the prepared pan, pressing it firmly. Cover with another layer of rice paper and place a light weight on top, distributing its weight evenly over the surface. Let the nougat cool, then cut into squares, wrap in parchment paper, and store in an airtight container.
Author of the recipe - Mary Sue Milliken and Susan Feniger are American chefs, restaurateurs, cookbook authors, and radio and television hosts specializing in Latin American cuisine.
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