White nougat with whole nuts
Airy honey sweetness with almonds and hazelnuts.
390 min · 16 servings
Per serving
Approximately 155 kcal Protein: 2.8 g Fat: 6.8 g Carbohydrates: 22.8 g
Calculation based on the edible mass of ingredients; actual values vary by product.
Check allergens
Contains: Almonds, Hazelnuts, Eggs
The finished ingredients may contain additional milk protein, egg, soy, wheat and nuts, depending on the recipe. If you have an allergy, do not use an ingredient with an unknown composition.
NHS: food allergyIngredients
- Almonds – 120 g
- Hazelnuts, kernels - 80 g
- Sugar - 220 g
- Honey – 120 g
- Water - 50 g
- Egg white – 60 g
- Edible wafer paper made from potato starch - 10 g
How to cook
- Dry the nuts for 10 minutes at 150 °C. Line an 18cm pan with edible wafer paper.
- Heat the sugar, honey and water to 143 °C, checking with a sugar thermometer. While the syrup is cooking, beat the egg whites to soft peaks.
- While continuing to whisk, pour the hot syrup in a thin stream down the side of the bowl. Beat for 6-8 minutes until very thick.
- Stir in the warm nuts with a spatula, quickly transfer to the pan and cover with waffle paper. Leave for 6 hours and cut with a greased knife.
Products for the recipe
- Almonds raw — 120 g: almonds. Prepare as directed in recipe steps.
- Peeled hazelnuts — 80 g: hazelnuts, kernels. Prepare as directed in recipe steps.
Editorial recipe from Vostok Food based on the description of the dish in the source. Quantities, home cooking method and Russian text - adaptation; This is not a literal translation. Adaptation is distributed under CC BY-SA 4.0.
Source: Wikipedia contributors — Nougat · CC BY-SA 4.0