Nougat

Ingredients for 1 servings:

• 500 g almonds
• 250 g liquid honey
• 400 g sugar
• 2 egg whites
• 50 g candied orange peel
• 2 bags of vanilla sugar
• wafers

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours 10 minutes

Add the almonds to boiling water and cook for about 5 minutes. Allow to cool, then remove the skins by pressing them through your fingers. Roast the almonds in a convection oven preheated to 220°C. Using a food processor, beat the egg whites until stiff peaks form. Add the honey, sugar, and vanilla, and stir until a smooth cream forms. Heat this cream in a simmering water bath for 1.5 hours, stirring frequently and regularly to ensure the cream does not stick to the pan. Carefully stir in the almonds and candied orange peel with a spatula, remove from the heat, and let cool slightly. Line the bottom of a shallow baking dish with wafers, pour the nougat mixture on top, carefully smooth everything out, and cover with wafers. Gently press the surface down with a cloth. Allow to cool, then loosen the edges with a knife heated in water, remove from the pan, and cut into portions. Immerse the knife in hot water every now and then.