SOFT WHITE NOUGAT Soft white nougat is one of the quintessential desserts of the Christmas season. Personally, I adore nougat; when this time of year arrives, I consume it in industrial quantities, and this year I decided to try making homemade soft white nougat.
After browsing the web for some inspiration, I decided to challenge myself with this recipe that at first glance seems complicated, but I assure you it takes more time to measure the ingredients than to make it! Now follow me into the kitchen, I’ll explain the recipe for making soft white nougat!
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- Difficulty: Medium
- Cost: Medium
- Rest time: 1 Day 12 Hours
- Preparation time: 1 Hour
- Cuisine: Italian
- Seasonality: Winter
Ingredients for about 21 oz of soft nougat
- 1 egg white
- 195 g sugar
- 1/4 cup water
- 1 tbsp glucose syrup (you can find it in the dessert section of supermarkets or in pastry shops)
- 1/2 cup wildflower honey
- 170 g blanched almonds
- 100 g shelled hazelnuts
- 20 g unsalted pistachios (shelled)
- 2 sheets wafer paper
Useful tools for preparing soft white nougat
- 1 Thermometer
- 1 Baking Dish 6-serving size
Preparation of soft white nougat
First, preheat the oven to 250°F in static mode. Once it reaches the temperature, place all the nuts in a baking dish and bake them, stirring occasionally.
In a small pot, put the water, sugar (180g), and glucose syrup, while in another pot, place the 1/2 cup of honey.
In the bowl of a stand mixer, place the egg white and 1 tbsp of sugar, and start to slowly whip until the egg white is perfectly whipped, meanwhile, turn on the heat under the pots.
Bring the sugar, water, and glucose syrup mixture to 291°F, as soon as it reaches this temperature, pour it over the whipped egg white and continue mixing at medium speed.
Bring the honey to 257°F, as soon as it reaches this temperature, also pour the honey into the previous mixture.
Now stop the mixer, take a spatula, add the very hot nuts (if they are cold, they tend to make the mixture clump up), and stir quickly.
In the disposable baking dish, place a first sheet of wafer paper, then pour the nougat, level it with the help of a spatula, and cover with the second sheet of wafer paper.
Press lightly to adhere the wafer paper well and let the nougat rest for at least 36 hours in a cool, dry place.
After the resting period, use a sharp knife lightly greased with vegetable oil to cut the soft white nougat into the desired shapes.
To store the soft white nougat, you can wrap it in food-grade paper (transparent type) or food film and… Merry Christmas to everyone!!!
