Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Beaten egg white
Honey syrup
Nougat
How it's done
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Beaten egg white
Beat the egg white and salt until stiff using the whisk on a food processor.
Honey syrup
Bring the sugar, honey and water to the boil in a wide pan. Reduce the heat, keep stirring until the sugar has melted and the syrup is a thick consistency but not coloured. Slowly drizzle the sugar into the egg whites while beating constantly, beat for a further 8 mins. until the mixture is firm and velvety.
Nougat
Add the almonds, nuts and pistachios to the beaten egg whites, stir in, transfer to a baking tray lined with baking paper, spread out approx. 2 cm thick. Leave the nougat to set for approx. 4 hrs. Cut the nougat into pieces.
| Shelf life: | Keep in an airtight tin for approx. 2 weeks. |
|---|
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