French Nougat – Recipe for homemade French nougat with almonds and pistachios. French nougat is a white, sweet, chewy, and soft treat made by whipping egg whites with warm acacia honey and a sugar syrup heated to 160°C. Toasted almonds and pistachios are folded into the meringue-sugar mixture, which is then pressed into a mold and chilled. After cooling for at least 12 hours, the nougat is cut into bite-sized pieces.
I cover half of the nougat with dark chocolate, while the other half is rolled in powdered sugar to prevent sticking. They can be beautifully wrapped in cellophane or candy paper, making them a perfect hostess gift. The French nougat should be stored in the fridge to prevent melting. You can also experiment with different nuts or add dried cranberries for extra flavor.
French nougat can also be used to make homemade peanut tarts by adding salted peanuts to the sugar mixture. Enjoy!
Fransk nougat
Ingredients
Instructions
French nougat
Whip the egg whites until foamy in a stand mixer. Pour the acacia honey into a small saucepan and bring it just to a boil. As soon as the honey starts to bubble, remove it from the heat and pour it in a thin stream into the egg whites while continuing to whip.
In another saucepan, combine water, glucose syrup, and sugar. Cook until it reaches 160°C (320°F) to form a syrup. Slowly pour the hot sugar syrup into the egg mixture in a thin stream while continuing to whip. Beat the mixture for about 10 minutes until it becomes glossy and chewy.
Preheat the oven to 200°C (390°F) fan.
Spread the almonds on a baking sheet lined with parchment paper and toast them in the oven for about 8 minutes. Replace the whisk attachment with the flat beater, then fold the toasted almonds and pistachios into the nougat mixture.
Line a 21 x 21 cm (8 x 8 inch) square pan with parchment paper and lightly brush with a neutral-tasting oil. Pour the nougat mixture into the pan and press it down evenly. Brush a little oil on top and cover with a sheet of parchment paper. Leave the pan on the counter for 1 hour, then refrigerate for at least 12 hours.
Cut the French nougat into desired pieces. Dip half in dark chocolate and roll the other half in powdered sugar to prevent sticking. Wrap in candy paper or cellophane and store in the fridge. Enjoy!
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