Ingredients for 6 servings:
200 gr sugar
160 gr honey
120 gr glucose (you can find it in pastry shops)
130 gr almonds (or hazelnuts)
2 albumens
50 gr butter
Salt
Ready in: about 30 minutes
200 gr sugar
160 gr honey
120 gr glucose (you can find it in pastry shops)
130 gr almonds (or hazelnuts)
2 albumens
50 gr butter
Salt
Ready in: about 30 minutes
How to prepare the recipe: "Nougat with honey and almonds":
Toast almonds in the oven at 180 °C or in a nonstick skillet at low heat in order to make them golden and let them cool. In a pot with high edges put the honey, sugar, glucose, 5 tbsp of water and a pinch of salt. Let caramelize gently always mixing with a wooden spoon.
In a bowl, whip the egg whites until stiff. Pour a little bit of caramel and go on whipping until the albumens are shiny. Add the remaining caramel, always slowly and a little at a time, until you obtain a glossy and firmly meringue. Add the butter in flakes at room temperature and the almonds.
Take a baking paper sheet and grease with a little butter, pour the mixture, let it cool for 5 minutes and wrap when the consistency allows it, closing the 2 ends “a caramella” (like candy). Let it harden in the fridge and serve chopped into pieces or cubes.
Preparation time: 20 minutes
Cooking time: 10 minutes
Difficulty: medium
Chef's advice
I suggest to serve this sweet with Zibibbo.
Toast almonds in the oven at 180 °C or in a nonstick skillet at low heat in order to make them golden and let them cool. In a pot with high edges put the honey, sugar, glucose, 5 tbsp of water and a pinch of salt. Let caramelize gently always mixing with a wooden spoon.
In a bowl, whip the egg whites until stiff. Pour a little bit of caramel and go on whipping until the albumens are shiny. Add the remaining caramel, always slowly and a little at a time, until you obtain a glossy and firmly meringue. Add the butter in flakes at room temperature and the almonds.
Take a baking paper sheet and grease with a little butter, pour the mixture, let it cool for 5 minutes and wrap when the consistency allows it, closing the 2 ends “a caramella” (like candy). Let it harden in the fridge and serve chopped into pieces or cubes.
Preparation time: 20 minutes
Cooking time: 10 minutes
Difficulty: medium
Chef's advice
I suggest to serve this sweet with Zibibbo.
In the picture, Nougat with honey and almonds
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