Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About

Nougat is a traditional sugar candy made in Provence that contains nuts and is aerated with egg-white foam. Italian torrone and Spanish turron are similar. It’s a cross between a meringue and a candy, and is made by preparing a meringue and then streaming hot, concentrated sugar syrup into it while continuing to beat. It can be either soft and chewy or hard and crunchy depending on the degree to which the sugar syrup is cooked and the proportion of sugar syrup to egg white. Honey is often an ingredient.