Christmas sweets: the recipe for homemade white nougat

Christmas is approaching more and more and many of you will be thinking about the desserts you can prepare for the holiday menus. If you want to amaze relatives and friends by offering them a classic dessert of our gastronomic tradition, here is the recipe for making white nougat at home!

white nougat

Il Christmas is getting closer and closer and many of you will be thinking about dessert that you can prepare for holiday menus. If you want to impress relatives and friends by offering them a classic dessert of our gastronomic tradition, here she is recipe for making white nougat at home!

Using the typical ingredients of your territory you can put on the table a genuine zero-kilometer dessert, able to satisfy the palate of young and old.

Ingredients

300 gr of hazelnuts 5 gr of salt
230 grams of sugar
130 gr of pistachios
100 grams of acacia honey
50 gr of almonds
40 g of egg whites
hosts
sale

Preparation Time:
3 hours
Cooking time:
45 minutes
Rest time:
2/3 hours in the fridge
Dose:
8 people to
difficulty:
low

White nougat: preparation

In a tall, narrow container pour the egg whites, add a pinch of salt and whisk until stiff with a whisk until you have obtained a nice firm and compact mousse.

Then, in a saucepan, dissolve the sugar with 80 g of water and bring everything to a boil until it reaches 110 ° C (temperature control is essential, you will therefore need to get a cooking thermometer).
In another saucepan, pour the acacia honey and bring it to a boil.

At this point, add the cream of egg whites, sugar syrup and honey, mix well until the mixture is white, bright, thick and creamy.

Warning!
The most important thing in the preparation of nougat is the temperature: add the sugar syrup only when it reaches a temperature of 110 ° C and the honey only when it reaches a boil.

Mix everything for 30-35 minutes, then preheat the oven to 100 ° C and toast the dried fruit for about 10 minutes, covering the pistachios with aluminum foil to prevent them from drying out too much.

At this point, pour the toasted dried fruit into the mixture and mix with a spatula until the mixture is smooth.

Oil a low and wide baking sheet and line the bottom with a thick layer of wafers, pour the nougat mixture and level it with a spatula; press the surface well to form an even layer and then cut out many squares or rectangles (each of which will be a single portion), then let it cool completely and keep in the fridge for 2-3 hours.
Remove from the refrigerator an hour before serving and enjoy yours homemade nougat!

photos and texts: Verdiana Amorosi

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