Macadamia Nougat
Light, pillowy nougat made with whipped egg whites and golden honey syrup, studded with toasted macadamias throughout. Left to set overnight and sliced into soft, chewy pieces, a classic confection with a rich, nutty crunch in every bite.Toast macadamias at 170°C for 8–10 min until lightly golden. Keep warm. Line a 20 × 20 cm pan with rice paper or lightly oiled parchment. Heat sugar, honey, and water over medium heat (no stirring) until 145°C (hard crack). At 130°C, whip egg whites with
salt to soft peaks. With mixer on low, slowly pour syrup into egg whites. Increase speed and whip 3–5 min until thick and glossy. Add vanilla. Gently fold in warm macadamias. Transfer to pan, smooth top, cover with rice paper (optional), and set 4–6 hrs or overnight.
Cut with a sharp, lightly oiled knife.
10
Serves 10 people and takes only 20 min to prepare.
Ingredients
2 cups raw macadamia nuts
2 large egg whites, room temperature
1 cup granulated sugar
½ cup light honey (clover or acacia works well)
¼ cup water
1 tsp vanilla extract
¼ tsp salt
Edible rice paper / wafer paper, for lining (optional but traditional)
Equipment
Candy thermometer
Stand mixer or hand mixer
Heavy-bottom saucepan
Offset spatula (lightly oiled)
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