Nougat
Instructions
Cook the honey in a water bath for an hour and a half, or until a little pouring in cold water, it will form a hard foil.
Place in another saucepan with sugar 100 g of water and let it cook over a moderate heat until a drop of water pouring out of the compound, gather completely.
Whip egg whites until foamy, blend honey still on fire, then, stirring constantly, add the sugar, almonds, lightly toasted hazelnuts in the oven, the candied fruit and the zest of the lemons.
Spread the mixture on a baking tray lined with wafers, level it using a oiled spatula, cover with other hosts and ask yourself over a weight.
Let it harden for an hour, then cut into 8 cm wide slats, put them in wax paper, then in foil and keep them in jars or tins.
Ingredients and dosing for 8 persons
- 500 g of peeled almonds
- 300 g of sugar
- 200 g of peeled hazelnuts
- 300 g of honey
- 100 g of candied citron and orange
- 3 egg whites
- 2 lemons
- Sweet almond oil