Ingredients
Equipment
Method
- Line the bottom of a small loaf pan with two rice wafers or parchment paper.
- In a clean bowl, whisk the egg white with 40 grams of sugar until stiff peaks form.
- Pour honey into a medium saucepan and warm over low heat for about 40 minutes.
- Stir in the remaining white sugar and increase heat to medium until the syrup reaches 105°C (221°F).
- Let the honey syrup cool for 3-4 minutes.
- Slowly pour the syrup into the bowl of meringue and fold gently until combined.
- Fold in the toasted almonds and transfer the mixture to the prepared pan, pressing it into an even layer.
- Add two more rice wafers on top and press down firmly.
- Let the nougat cool completely, then rest uncovered for at least 48 hours before cutting.
Nutrition
Calories: 138kcalCarbohydrates: 15gProtein: 3gFat: 7gSaturated Fat: 0.5gSodium: 1mgPotassium: 80mgFiber: 1gSugar: 13gCalcium: 7mgIron: 0.3mg
Notes
Ensure your mixing bowl and whisk are perfectly clean for whipping the egg whites. For a richer flavor, toast your almonds twice before using. Patience is key; let the nougat rest for the full 48 hours to improve texture. Experiment with different nuts or add a drizzle of chocolate for a fun twist! Store the nougat wrapped in parchment in an airtight container to keep it fresh for up to 2-3 weeks.
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