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Peter Greweling

Honey Almond Soft Nougat

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Preparation info
  • Yield:

    182 Pieces

    • Difficulty

      Medium

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About

Ingredients

Egg whites 50

Method

  1. Mix the egg whites and the 40 g of sugar together. Pour into the bowl of a 5-qt planetary mixer with a whip attachment, but do not begin whipping.
  2. Moisten the almonds with the Grand Marnier and toss with the 60 g of sugar. Toast in oven until golden. Place the toas

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