This nougat has a light taste of vanilla and white chocolate (similar on marshmallows!) and soft airy texture with barely noticeable ductility. It will make a wonderful filling for sweets – try adding your favorite nuts and dried fruits to it, or use a layer of nougat with caramel or marmalade to gourmet chocolate bar. In this recipe I use my favorite additives, but you can replace them with something else to taste. Like many egg white desserts, nougat is bad tolerates humidity, so choose a day with dry weather. Nutritional value of one serving: (total 900 g. (6 bars)) Calories 862, total fat 17 g, saturated fat g., 9 g proteins, 179 carbohydrates, fiber, mg cholesterol, sodium mg., sugar
The author of the recipe is Elizabeth Labau, a culinary writer, pastry chef, food photographer from Salt Lake City, Utah, USA
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Time: 30 minutes Difficulty: medium Amount: 900 gr. (6 bars) The recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 225 gr. white chocolate, finely chopped
- 3 squirrels from large eggs (room temperature)
- 1/4 tsp salt
- 2.75 Art. corn syrup
- 1.3 tbsp. Sahara
- 1/2 tbsp. water
- 2 tsp vanilla extract
- 1/2 tbsp. dried cranberries
- 1/2 tbsp. dried apricots, finely chopped
- 1/2 tbsp. salted pistachios
Recipes with similar ingredients: white chocolate, eggs, corn molasses, syrup, sugar, vanilla extract, cranberries, dried apricots, pistachios
Recipe preparation:
- Prepare a mold 22×22 cm, covered with foil and sprinkled non-stick cooking spray. For finer nougat, you can take shape 22×33 cm.
- Melt the white chocolate in the microwave, stirring later every 30 seconds so that it does not overheat. Then leave to cool to room temperature.
- Place the egg whites with salt in a large stationary bowl mixer thoroughly washed and dried. If there is any fat in the bowl or whisk, beat the squirrels does not work well.
- In a large saucepan over medium heat, combine corn syrup, sugar and water. Stir until sugar dissolves, then walk top down the sides of the stewpan with a wet baking brush, removing possible sugar crystals. Insert a candy thermometer and prepare the syrup without stirring until it warms up to 110 ° C.
- When the temperature reaches 110 ° C, start whipping the proteins mixer with a whisk. Beat until steady peaks. AT ideally, this stage should be achieved simultaneously with heating the syrup to 116 ° C, but if the proteins form hard peaks before the syrup is ready, turn off the mixer. Change the whisk of the mixer with the nozzle in the form the blades.
- When the syrup is heated to 116 ° C, remove the stewpan from the heat and carefully pour about 3/4 tbsp. hot syrup in large dimensional a mug. Put the stewpan on the fire again to continue the process. cooking.
- Set the mixer to low speed and slowly and carefully pour 3/4 tbsp. syrup in egg whites.
- Keep whipping the proteins at medium-low speed until the remaining syrup is prepared – it must be brought to 138 ° C.
- Pour the remaining syrup into a large measuring cup with a spout – so it’s much easier and safer to pour. Without turning off the mixer, pour in hot syrup slowly. Be very careful: you can syrup get burnt.
- When sugar is thoroughly mixed with the mass, turn off the mixer. Pour in melted chocolate and vanilla extract and mix well rubber spatula. Add dried fruits and pistachios and mix everything. The mass will be dense and sticky.
- Put in the prepared form. Let stand for several hours at room temperature. In these conditions, the nougat will remain soft and airy, therefore, to evenly chop, pre put it in the refrigerator until it hardens. Slice large and sharp cook knife. If the nougat is too sticky, before slicing rinse the knife with hot water.
