Nougat with toasted nuts, apricot, crystallized ginger and candied orange peel
Bruno Albouze · ♥ 21.9K likes · 762.5K views · 5 min video
Timestamp
Ingredients
Method
Techniques
Toast the pistachios and almonds whole and keep them warm.
- pistachio
- almond
- dried apricot
- crystallized ginger
- candied orange peels
Cube the dried apricot, crystallized ginger and candied orange peel.
Whip room-temperature egg whites on medium low in a very clean bowl.
The meringue and the two syrups
- room temperature egg whites
- sugar
Cook the sugar first; when it reaches 120C / 250F, cook the honey on full blast to 130C / 266F.
- honey
Pour the honey into the whites in a thin stream, then the sugar cooked to 145C / 293F; continue on medium speed.
- papier azim, waffer paper
Switch the whisk for the paddle, add the warm nuts and dried fruits and mix quickly to combine.
Mixing in nuts and fruit
Line the tray with wafer paper (or sift over a 50/50 mix of powdered sugar and cornstarch or potato starch); transfer the nougat immediately and spread evenly.
Run a spatula around the edges, flip out the slab and cut into bars or squares with a serrated knife.