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Pistachio Nougat
Preparation info
- Difficulty
Easy
Appears in
Published 1998
A popular confection of Italian origin, nougat is made with a sweet syrup and beaten egg whites and is flavoured with honey, nuts and candied fruit. It does not cope well with humidity, so needs to be used quickly after it is made or stored in an airtight container. I use Zaano rice paper from Greece when making nougat.
Ingredients
Method
- Line the base of an 18 cm square cake tin with rice paper.
- Put the castor sugar; honey liquid glucose and water into a saucepan and stir over a medium heat until the sugar has dissolved and the liquid glucose has softened, then stand a sugar thermometer in the pan.
- Meanwhile, beat the egg whites in an electric mixer until stiff peaks form. Bring the g