Recipe created by Chef Susheel
This no-bake recipe will be a superhit on your dessert menu!
|Egg whites, room temperature||120 g|
|Cream of tartar or lemon juice (stabilizer)||1 g|
|Corn syrup, or glucose||170 g|
|Orange blossom or lavender honey||400 g|
|Cocoa butter, melted (improve texture)||20 g|
|Whole almonds||240 g|
|Candied orange peels, diced||220 g|
|Dried apricot, chopped (optional)||100 g|
|Crystallized ginger (optional)||40 g|
|Wafer paper sheets||50 g|
|Powdered sugar||20 g|
|Nut Paste (Gianduja )||10 g|
Meringue For The Nougat:
- Use a 7 qt (7L) Heavy Duty Mixer.
- Toast nuts for 10 min in a 350ºF oven; keep warm.
- Have a baking tray or mould ready before starting. Sides of the tray should be oiled and bottom covered with a glossy side down wafer paper sheet or some of the sifted sugar-starch mixture or covered with thinly crushed nuts. Avoid plastic wrap in direct contact with the hot nougat; it wont get off well.
- Have the sugar syrup and honey ready in 2 separate saucepan and cook the sugar syrup first.
- Meanwhile, beat the room temp egg whites and cream of tartar on medium low speed; Keeping egg whites on foamy stage.
- When temperature of the sugar syrup reaches 220ºF (120ºC); it should take 15 min, lower the flame to low and begin cooking the honey on high.
- When honey reaches 266ºF (130ºC), the meringue is still in its foamy stage or near soft peaks – set mixer speed to high, and pour the hot honey on thin stream against the side of the bowl – continue beating on high.
- In the meantime, the temperature of the sugar syrup should be at 293ºF (145ºC) firm-ball stage, pour syrup into the meringue lowering the speed to medium. This is where you are beating all the air and fluffy chewiness into the candy; continue to beat for 5 minutes more on medium high.
- Turn mixer off and swap the whisk with the paddle attachment.
- Add hot cocoa butter and warm Gianduja – Turn mixer back on and continue mixing for a minute.
- Add the warm nuts and mix to combine for a few seconds – do not over mix.
- Oil utensils and your fingertips as well. Transfer the sticky and still warm-hot nougat mixture in the prepared pan; go as fast as possible. It gets harder and harder as the mixture cools down. Shape into rectangle and top with another wafer paper (glossy side up) – use a rolling pin to smooth it out.
- Let cool for a few hours. Nougat can be chilled as well. If chilled though, leave nougat out for 30 min to soften before cutting, it should be quite firm but not rock hard.
- Tips For Cooking Sugar Syrup & Honey: If the required temperature of the sugar is ready too soon, reduce the heat and lower down its temperature by dropping a couple of teaspoons of cool water into the hot syrup – stay in control until it goes back up to the right temperature.
Nougat Assembly: Yields a 13”x9”x1” (32x23x2.5cm) baking tray / 3.3 lb. (1500g). 22 each 4.5”x1” (11.25x2.5cm) bars. To unmold nougat, run an oiled spatula all over the edges and flip. Use a good serrated knife to trim off edges. Divide nougat slab in half lengthwise and each half into bars using some of the sugar-starch mixture as you go. Nougat can be wrapped in clear caramel, chocolate and candy wrappers or wax paper.
Like most confectioneries, nougat is best stored between 57/61ºF (14/16ºC) and very low humidity for months. Though, for household uses the refrigerator remains a good option during summer time and warm countries. Avoid humidity though. Just leave nougat out for about 30 min or until it has soften a bit. Enjoy.
Nou-gat out of here and get going! <3