Nougat

Ingredients

• 300 g light, creamy honey
• 10 g powdered sugar
• 300 g sugar
• 200 ml water
• 4 egg whites
• 10 g cocoa butter
• 30 g chopped macadamia nuts
• 50 g chopped pecan nuts
• 40 g peeled, chopped hazelnuts
• 40 g peeled, chopped almond kernels
• 4 tbsp dark cocoa powder

Instructions

1. 1.

   Line a shallow baking dish with parchment paper and set aside. Whisk the egg whites with powdered sugar until stiff peaks form, transfer to a stainless steel bowl, and prepare a hot water bath. In a copper pot mix 300 g sugar with 200 ml water, and slowly melt over low heat. Keep a bowl of water and a pastry brush ready to wipe the pot edges during cooking to prevent crystal formation.

2. 2.

   Cook the sugar mixture until it reaches 140°C. Remove from heat immediately, place the egg white mixture into the hot water bath, and quickly fold the cooked sugar into the whites using an electric mixer. Continue stirring until the whites and sugar combine; then add honey and keep stirring until the mixture lifts off the bowl sides (about 15‑25 minutes). Always stir! Once it separates from the rim, fold in cocoa butter, followed by the nuts.

3. 3.

   Pour the mixture into the prepared baking dish, let cool slightly, then roll in cocoa powder if not too hot. Allow to set completely and store tightly sealed.