John Myers
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White Nougat – Turkish Honey
The perfect white nougat – turkish honey recipe with a picture and simple step-by-step instructions.
Aside from that:
- 2 tbsp Glucose syrup
- 4 tbsp Water
- 175 g Honey clear
- 2 Protein
- 1 tsp Vanilla extract
- 150 g Whole hazelnuts
- 100 g Cherries
- 50 g Pistachios
- Angular baking wafers
- Oil
- Cling film
- Sugar thermometer
Preparations:
- roast the hazelnuts in the oven at 180 ° for about 10 minutes …… when they have cooled down a bit, halve the nuts and keep them warm in the oven
- halve the cherries as well
- leave the pistachios whole …… unfortunately I only got chopped ones
- Grease a small square shape and line it with cling film
- place the baking wafers on the bottom of the pan, if it doesn’t fit exactly, cut the wafers slightly with a sharp knife
- Fill the sink approx. 10 cm high with cold water
And now it starts:
- Put the sugar, glucose syrup, honey and water in a saucepan and dissolve over low heat while stirring
- Place a sugar thermometer in the pot and let the sugar mixture simmer without stirring
- when the thermometer shows 120 ° beat the egg whites to stiff egg whites
- When the temperature has reached 145 °, place the pot in the sink, this will interrupt the cooking process
- stir the vanilla extract into the egg whites and let the sugar solution flow in, while leaving the mixer running
- Stir the mixture for 5 to 10 minutes at the highest level until the mixture is thick
- Now mix in the cherries, hazelnuts and pistachios with a spoon
- Pour the nougat mixture into the prepared mold and smooth the surface
- cover with wide baking wafers, put a board on top and weigh down with serving cans and let the whole set for at least 4 hours
- To serve or give away, cut the nougat into pieces with an oiled knife
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