Greg Doyle, Grant King, Katrina Kanetani

Pistachio Nougat

Name: Pistachio Nougat
Yield: Makes One 20 × 25 cm (8 × 10 inch) tray
Cuisine: Australia
Ingredients: 6 sheets sweet rice paper; 3 egg whites from 55 g (2 oz) eggs; 3 egg whites from 55 g (2 oz) eggs; 400 g (14 oz) caster (superfine) sugar; 375 g (13 oz) whole pistachio nuts; 200 g (7 oz) liquid glucose; 100 g (3½ oz) honey

Preparation info

Makes
One
20 × 25 cm ( 8 × 10 inch ) tray

Difficulty
Easy

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

6 sheets sweet rice paper
3 egg whites from 55 g (2

Oceania
Australia
Sydney
Dessert
Gluten-free
Vegetarian

Method

Preheat the oven to 150°C (300°F/Gas 2).

Prepare a baking tray by lightly coating it with olive oil spray, then line it with baking paper, making sure you press the paper into the corners. Place three sheets of the sweet rice paper (or enough to cover the tray)