Ingredients
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1½ tsp + ¼ cup (66 g) Egg White
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3½ tbsp + 1¾ cups (333 g) Chestnut
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2¾ cups + ¾ tsp (553 g) Granulated Sugar
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½ cup + 3 tbsp (166 g) Water
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¼ cup + 1½ tbsp (120 g) Glucose
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0.7 ounce (20 g) Cocoa Butter
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1½ cups (233 g) Skin-on whole Almonds
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½ cup + 1 tbsp (82 g) Shelled unsalted Pistachios
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2 cup (235 g) Dried Cherries
Directions
Classie nougat honey, egg whites, and nuts is usually made with almonds, but we like to make it our own by adding pistachios and dried cherries or cranberries. If you can find them, green pistachios from Sicily are the best. You can substitute other nuts or fruits for the pistachios and dried cherries or cranberries, using the same weight. Use a good honey, since it is the primary flavoring agent. We also include a chocolate version and a “Toblerone” variation that makes use of the nougat trimmings. And, if you like, you can enrobe the nougat in chocolate.
Timing is important here, so have all of the components measured and ready to go before starting the syrup. The recipe makes a large batch, but the nougat keeps for a long time and is great to give as a gift.
Steps
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1
Done
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Preheat the oven to 350°F (standard). Lay a 16-by-24-inch piece of parchment paper on the work surface or a large cutting board. Tape the edges of the paper to the surface or board. Place a large piece of the rice paper in the center, or arrange 3 smaller pieces, overlapping them, so they cover an 11-by-18-inch area. Position two confectionery rulers on each of the longer sides of the rice papers, leaving an 11 - inch space between them, and tape the ends of the rulers to the parchment paper to prevent them from shifting. |
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2
Done
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Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. |
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3
Done
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Pour the honey into a medium saucepan and heat to 257°F/125°C over medium heat; lower or raise the heat as necessary so that the honey reaches the proper temperature when the egg whites reach stiff peaks. |
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4
Done
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Meanwhile, place the 553 grams/2¾ cups plus ¾ teaspoon sugar in a large saucepan and stir in the water to moisten it. Stir in the glucose and bring to a boil over medium-high heat, then lower the heat to medium. |
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5
Done
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After 4 to 5 minutes, when the syrup has reached 225°F/107°C, turn the mixer speed to medium-low. When the whites are full of bubbles and fluffy, but before they form soft peaks, gradually add the 26 grams/2 tablespoons plus ½ teaspoon sugar, then increase the speed to medium to medium-high and whip to stiff peaks. |
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6
Done
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Meanwhile, as the egg whites whip, check the temperature of the honey and increase the heat if necessary to reach 257°F/125°C. Should the whites reach stiff peaks before the honey reaches the proper temperature, reduce the speed of the mixer to the lowest setting. |
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7
Done
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As soon as the honey comes to the correct temperature, turn the mixer speed to medium-low and carefully pour in the honey between the side of the bowl and the whisk. Increase the speed to medium-high and whip until the mixture is thickened and glossy, about 4 minutes. |
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8
Done
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Meanwhile, bring the syrup to 298.4°F/148°C. Turn the mixer speed to medium-low and carefully pour in the syrup, then increase the speed to medium-high and mix for about 16 minutes, until thickened and warm, not hot. Reduce the speed to low, pour in the cocoa butter, and mix for about 1 minute. |
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9
Done
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Meanwhile, toast the almonds on a small baking sheet in the oven for 10 minutes, or until golden brown: break one open to check the color. Place in a bowl, toss with the pistachios and cherries, and keep warm. |
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10
Done
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When the nougat is thickened and holds a shape, stop the mixer, switch to the paddle attachment, and add the nuts and cherries, mixing only enough to incorporate them. |
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11
Done
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Spray a spatula with nonstick spray and spread the nougat on the rice paper between the rulers, reaching the sides of the rulers; the mixture should be just slightly higher than the rulers. Don’t worry if the surface is uneven. Position the second large sheet or 3 smaller sheets of rice paper over the nougat. Using a rolling pin, roll over the nougat to spread evenly and smooth the top. The finished rectangle should be about 11 inches by 15 inches. |
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12
Done
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It is best to let the nougat set up in a cool room (60° to 65°F/l5.5° to 18°C); let sit overnight. (The nougat would set up in the refrigerator, but there would be condensation.) |
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13
Done
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Remove the rulers from the sides and move the nougat, still in the rice paper, to a cutting board. Trim away any uneven edges; these trimmings can be finely chopped and used in ice cream or mousse or to make our version of Toblerone. Cut the nougat into ll-by-¾-inch strips. Using a ruler, score a long side every ¾ inch. Spray a large chef’s knife with nonstick spray and cut through the nougat, using the ruler as a guide for a straight edge; clean and respray the knife as necessary. |
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14
Done
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It is best to store the cut nougat wrapped individually in cellophane. Cut twenty 14-by-6-inch pieces of cellophane. Wrap each piece of nougat in a sheet and twist the ends of the cellophane in opposite directions to seal. |
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15
Done
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The nougat can be stored in a covered container at room temperature for up to 1 month. |
