White Nougat

I had a lot of leftover egg whites in the fridge today because I made my own mayo yesterday.
I have already made meringues so I had to look for another recipe that uses egg whites. I found one in a Betty Bossi magazine (issue 7/11): white nougat.
Start off by whisking 2 egg whites with a pinch of salt.

20120416-214334.jpg

20120416-214359.jpg
Add 1 tablespoon of sugar and continue whisking until the egg whites are nice and shiny.

20120416-214512.jpg
Now gently boil 300g of honey (the recipe says acacia honey) for 10 minutes.

20120416-214819.jpg

20120416-214845.jpg
Add 150g sugar and stir until it has dissolved completely.

20120416-214952.jpg
Add the egg whites and cook over low heat for about 20 minutes whilst stirring continuously.

20120416-215102.jpg

20120416-215130.jpg
Stir in 150g roughly chopped roasted hazelnuts and 150g roasted almond sticks.

20120416-215308.jpg
Pour the nougat onto a slab and leave to cool.

20120416-215402.jpg
When it has cooled down and hardened you can cut it into bite sized pieces. I will probably have to postpone that step until tomorrow.
Update: what a disappointment! The nougat didn’t really set. It is still quite gooey and in no state to be cut into pieces… All that work for nothing. I wonder where I went wrong and what to do with it.

20120417-084551.jpg
It has the perfect consistency for a cake filling or icing but it much too sweet for that.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Create a free website or blog at WordPress.com.

%d bloggers like this: