Classic nougat
Servings: 50 - 2cm squares
Tools you'll need:
- see blog post
Nougat has a super soft, nutty texture and a hint of chewiness you can't help but reach for another piece.
INGREDIENTS LIST
- 300 g caster sugar
- 50 ml water
- 130 g honey (or corn syrup)
- 2 medium egg whites (60g total at room temperature)
- 1 pinch fine sea salt
- 10 g freeze-dried strawberry powder
- 80 g whole roasted pistachios
- 150 g whole roasted hazelnuts
- 100 g glacé cherries (aka Candied Cherries)
- 1 tbsp cornflour (cornstarch) (US: cornstarch)
- 1 tsp pure vanilla extract or 1/4 tsp of vanilla paste (optional)
- 2 tbsp butter
- 1 tsp neutral-tasting oil (coconut, vegetable or sunflower oil)
Preparation
- Pre-heat oven to 200°C / 180°C fan / 400°F / Gas 6On a baking tray, scatter the nuts and toast in the oven for 8-10 mins, then set aside.
- Line a baking pan that is at least 20 x 20cm with baking parchment and brush with flavourless oil, to avoid the nougat sticking.
- Into a heavy-based saucepan, heat the sugar with the water over a moderate heat without stirring. Place a sugar thermometer inside the pan, and when the temperature reaches 135°C (275°F) add the honey.
- Continue to cook until the mixture reaches 158°C (316°F). At this point, immediately remove the mixture from the heat and leave it to cool for a minute or two.
- In a stand mixer bowl, with a whisk attachment, on a low speed whisk the egg whites and a pinch of salt until they form stiff peaks.Turn down the speed of the mixer and pour the hot sugar syrup down the side of the mixing bowl in a slow, steady stream. Add the strawberry powder, the cornflour and turn the speed back up.
- After about 10 minutes, you will have a thick, glossy, smooth meringue that is harder to work and starts to tear.
- Beat in the butter and then using a spatula, stir through the nuts, cherries and vanilla extract.
- Scrape the mixture into the lined pan, then flatten with a lightly oiled spatula and spread out to the desired thickness. I like mine to be around 2cm (1inch) thick.
- Leave to cool for 4-5 hours until set.Then turn out and, using a big sharp hot knife, portion into bars or squares.
Notes & Tips
- Preparation - I highly recommend reading the instructions for this recipe before starting to get a full understanding of what you will need to do.
- Whisking egg whites - you should always start with a large spotless clean bowl and ensure that no egg yolk or grease can come into contact with them. It is also important to use fresh eggs at room temperature.
- Low humidity - is important as the egg whites do not like too much moisture. Try to make the nougat when there is low humidity in the air. The addition of butter in this recipe also helps.
- Nougat softness - is determined by the temperature the sugar syrup is heated to. Anything from 135°C for a very soft nougat to 158°C for a very firm nougat.
FROM MY KITCHEN TO YOURS
Made this recipe?
I would love to hear how it turned out. Leave a comment and add a star rating to help other home cooks discover the recipe.