Quick, easy and delicious; this Nougat is perfect for a moment of indulgence or gifting to a friend.
8 ingredients5 steps
Dairy Free Recipes
Gluten Free
Vegetarian
Method
Step 1
Line the sides of a 15cm square baking tin with rice paper.
Step 2
Whisk the egg white in a heatproof bowl until stiff. If possible do this in a free standing mixer as it will be easier to add the remaining ingredients.
Ingredients for this step
Egg white (free range, medium)(1)
Step 3
Combine the sugar, glucose, honey and water in a small saucepan. Stir over very low heat until the mixture reaches the small crack stage, or 135°C, 275°F on a sugar thermometer, about 3 to 5 minutes.
Ingredients for this step
Silver Spoon Icing Sugar(230g)
Liquid glucose(1 tsp)
Honey(2 tbsp)
Water(2 tbsp)
Step 4
Remove from the heat. While whisking, drizzle the syrup into the egg white and continue whisking until glossy and beginning to become stiff.
Step 5
Stir in the nuts and cherries and spread the mixture over the rice paper in the prepared pan, pressing it down well. If the mixture is hard to spread use the back of a warm spoon. Cover with another layer of rice paper, and place a light weight evenly over the top. Leave nougat until cold, and then cut into squares.
Ingredients for this step
Pecan nuts (lightly toasted, chopped)(50g)
Pistachio nuts (lightly toasted, chopped)(25g)
Glacé cherries (rinsed, dried & chopped)(25g)
Ingredients
MetricImperial
1Egg white (free range, medium)
230gSilver Spoon Icing Sugar
1 tspLiquid glucose
2 tbspHoney
2 tbspWater
50gPecan nuts (lightly toasted, chopped)
25gPistachio nuts (lightly toasted, chopped)
25gGlacé cherries (rinsed, dried & chopped)
Utensils
Baking tin
Rice paper
Whisk or electric mixer
Heatproof bowl
Saucepan
Sugar thermometer
Spoon
1 Baker Ratings
I made this nougat this morning, actually made a double batch as I worried that if there was insufficient mixture my thermometer might not register the temperature accurately. Also I struggled to fine golden icing sugar so just used normal icing sugar. Anyway got the sugar mix to 135 degrees c and beat it in to my egg whites, sadly the nougat did not harden and nougat failed to set properly. The end result was a very sweet sugary toffee meringue and ended up in the bin . 😢
