Ingredients
- 40grams pistachios, unsalted
- 150grams almonds
- 250grams sugar
- 125grams water
- 100grams glucose
- 125grams honey
- 75grams egg whites
- A little icing sugar
Steps:
Cook the almonds very shortly and poor the water away. Peel the almond shells off and roast the freshly peeled almonds and pistachios in an oven at 150 degrees, about 5 minutes. Let the nuts cool down.
Cook sugar, water and glucose in a sauce pan. Poor cold water in a bowl and "wash" down the edges of the sauce pan, with a clean brush. This helps prevent the sugar from crystalizing, which would later ruin the caramel. Wash down the sides about 5 to 6 times. NOT more than that.
Cook the caramel till it reaches 140 degrees, use a cooking thermometer. Add honey and cook it further, until it reaches 148 degrees.
In the meantime whisk the egg whites to a meringue. Then poor the still warm caramel mixture in to the meringue, a little at the time, while still whisking. Whisk the mixture until it is only lukewarm.
Scrape the mixture on to a baking mate and "knead" the nuts in to it. Then immediately put the mixture in a container, approx. 18x18 centimeters, and make sure it is lined with baking paper.
Let the french nougat cool at living room temperature until next day.
When taking it out of the container, sprinkle icing sugar on it and cut it in to nice square pieces with a very sharp knife.
Enjoy <3
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