French Nougat
- 150 g honey or syrup
- 250 g sugar
- 50 g glucose syrup
- 1,5 egg whites
- 30 g sugar
- 150-200 g unsalted pistachios
- 100 g almonds
- Orange zest from one orange
- Flour
Method
Head the honey/syrup, sugar and glucose syrup in a pan. Boil at high temperature for about 8 minutes to 145 degrees. Another recipe says 157 degrees. Will try that too.
Whip the egg whites with the 30 g sugar in the kitchen aid.
Pour the boiling sugar in a thin line into the town while still whipping the egg whites.
Chop the nuts a bit and fold them into the mixture along with the orange peal.
Grease a baking sheet with oil and spread the mixture, making it about 2-3 cm thick. Can be in a mold.
Smooth the surface using a knife that has been dipped in hot water.
Add a baking sheet on top and let cool.
Once cold cut the nougat in pieces and sprinkle them with flour before storing in a cool place with making paper separating the pieces.
