Mocha walnut nougat

Start with room-temperature egg whites: three in the mixing bowl for the meringue, one saved and mixed with Nescafe into a paste that is later added to the meringue.

Cook the sugar and the honey separately. When the sugar reaches 220F (120C), put the honey on full heat.

Cook the honey to 266F (130C) and pour it into the meringue in a thin stream.

Then pour in the sugar cooked to 145C (293F). Continue on medium speed, switching the whisk for the paddle attachment.

Working fast, transfer the nougat to the prepared pan, spread it evenly, top with a sheet of wafer paper glossy side up and smooth it with a rolling pin.

Leave to cool, about three hours.

Optionally coat with tempered milk chocolate: melt to 105F (40C), chill, scraping the edges as it sets, until it begins to thicken, then rewarm to 29 to 30C (84 to 86F). Above 31C it must be redone.

Glaze the nougat with the chocolate. Bring to room temperature before slicing.