White Nougat

Recipe in constant development

1. Making white nougats is tricky. The chances of success increase significantly using a cooking thermometer. With the above recipe, the nougat turned out almost perfectly. I’m working on further optimization … My nougat with the above recipe tastes wonderful! Unfortunately it is light brown and slightly too runny. I could live with the delicate shade of brown … Was there not enough water at the end of the heating process? Is it better to add the honey later or use a little less? Or whether a short break between reaching the final temperature and pouring into the egg white will help? I stay tuned! Other utensils: baking paper — baking wafers (optional) Nuts: as desired: whole, hooked, with or without skin
2. Roast the nuts for approx. 2 minutes in the microwave on the highest setting. Beat the egg white until stiff (approx. 1 tbsp sugar / powdered sugar can be sprinkled (higher stiffness)). Higher vessel – plastic unfavorable (hot mass will be poured in later.)
3. Warm up the cooking thermometer before use. Sugar, grape sugar, honey (function of grape sugar / honey: prevents the sugar from crystallizing when it cools down later) and heat water (long-handled saucepan is advantageous because it is later poured into the stiff egg white.) Slow heating until everything is liquid. Then don’t stir much anymore. Observe the highest stove setting and the cooking thermometer – until 143 – 150 degrees Celsius are reached. Cooking thermometer Cooking thermometer: It is best to preheat to approx. 100 ° Celsius – otherwise an incorrect temperature will be displayed – and then put it in the melted sugar mass in good time, heating it more carefully, slowly, so that the correct temperature is displayed (in other recipes, certain temperatures are mentioned: 140 – 150 degrees Celsius. The temperature influences the later firmness of the nougat – the hotter, the firmer)
4. Quickly pour the liquid mixture into stiff egg white, while running the mixer on medium or high speed. The mass becomes solid as it cools down gradually. The process can be sped up a lot by placing the vessel in a bowl of cold water. But greater caution is advised here, as the mass can suddenly become very solid. So fold in nuts, almonds, possibly dried fruits, etc. in good time – or sprinkle with a mixer (on a lower setting) and, if necessary, vanilla sugar. So do not sprinkle the vanilla sugar into the initially very hot mixture.
5. The ideal time to apply it to a surface (with baking paper!) Should not be missed. Too early: the mass runs – too late: the mass can no longer be applied and shaped well. When in doubt: Too early: Simply apply the mass in a concentrated manner to one point – it then slowly spreads outwards by itself. If too liquid: off to the freezer …
6. Let the mixture cool down further on the form / base. Those in a hurry can put the mass in the freezer until it is cold. Wait – check firmness … The nougat can already have reached the ideal firmness after 1-2 hours. Cut into strips or ready-to-eat rectangles with a suitable knife …