Cooking a delicious and nutritious treat like homemade white nougat. We will not overpay, but with our own hands we will reach the coveted standard. Step-by-step recipe with a photo. Video recipe.
Nougat is a confection made from sugar or honey. If desired, roasted nuts (almonds, walnuts, hazelnuts, hazelnuts, peanuts) or dried fruits (raisins, dried apricots, figs) are added to the composition. Its consistency can vary from soft to hard, which is influenced by the composition. Flavoring and aromatic nuances are added to nougat with all kinds of additives: chocolate, citric acid, vanilla, cinnamon, candied fruits … There are two main types of nougat - white and brown. Dark nougat is made from all kinds of caramelized sugar, cocoa and roasted nuts. But today we will cook at home a white nougat from egg whites with all the subtleties and nuances.
Making nougat is not at all difficult, the main thing is to beat the whites well. It turns out to be tasty, soft and well cut with a knife. You can use it on its own, like candy, or put it between cookies or cover with chocolate icing. You will get a delicious dessert for tea! Also, nougat can be used in various recipes, for example, in the form of a layer of cake layers or biscuits. In the US, nougat is generally one of the ingredients in the legendary Mars and Nuts chocolate bars.
See also how to make peanut meringues.
- Caloric content per 100 g - 497 kcal.
- Servings - 200 g
- Cooking time - 30 minutes for cooking, plus 2 hours for hardening
Ingredients:
- Eggs - 2 pcs.
- Raisins - 30 g
- Drinking water - 50 ml
- Honey - 50 g
- Almond petals - 30 g
- Vegetable oil - for lubricating the mold
- Sesame seeds - 30 g
- Sugar - 200 g
Step by step preparation of white nougat, recipe with photo:
1. Wash the eggs, dry them with a paper towel, gently break the shells and separate the whites from the yolks. No yolks are needed for the recipe, cover them with plastic wrap and refrigerate for another recipe. And place the proteins in a clean and dry container without a drop of fat, otherwise you will not be able to beat them to the desired consistency.
2. Pour drinking water into a saucepan, add sugar and honey.
3. Place the saucepan on the highest heat and simmer for 10 minutes to form a syrup at about 170 degrees.
4. Steam the raisins with boiling water to soften them and let stand for 5-10 minutes. Then drain the water, and dry the berries well with a paper towel. Instead of water, you can use juice, syrup, brandy and other drinks.
5. Beat the whites with a mixer until they become thick, stable white and airy foam.
6. Pour the hot syrup into the whipped egg whites in a very thin stream, and do not stop whisking the mixture vigorously. The mass will begin to thicken strongly.
7. When all the syrup is added, add the nuts with raisins and mix thoroughly with a spoon.
8. Prepare your homemade nougat mold. It is convenient to use disposable foil molds or silicone molds, from which it is convenient to remove the dessert. Lubricate the selected molds inside with vegetable oil and lay out the future nougat. Gently flatten the mixture and place in the refrigerator for 1-2 hours.
When the white nougat hardens, remove it from the mold and cut the layer into pieces with a sharp knife using sawing movements.
See also a video recipe on how to cook nougat at home.
