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.


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

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


Add 150g sugar and stir until it has dissolved completely.

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


Stir in 150g roughly chopped roasted hazelnuts and 150g roasted almond sticks.

Pour the nougat onto a slab and leave to cool.

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.

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


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