Nougat de Montélimar
Nougat de Montélimar is a traditional French candy made with honey, egg whites, and whole almonds, whipped to a firm, chewy consistency. The key to its texture lies in cooking the honey to the right temperature before folding it into the beaten whites. Plan on about 1–2 hours, plus several hours of setting time.
Equipment
- Candy Thermometer
- Heavy-bottomed Saucepan
- Stand Mixer with Whisk Attachment
- Baking Tray
- Silicone spatula
- Parchment Paper
Ingredients
- 2 cups granulated sugar preferably organic
- 1 cup light corn syrup or substitute with glucose syrup
- 1 cup honey lavender or orange blossom honey for authentic flavor
- 2 large egg whites at room temperature
- 1 teaspoon vanilla extract pure
- 2 cups whole almonds lightly toasted and skinned
- 1 pinch salt
Instructions
- Prepare the Egg Whites: Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment, ready to whisk when the syrup reaches its temperature.
- Create the Sugar Syrup: In a heavy-bottomed saucepan over medium heat, combine the sugar, corn syrup, and honey. Insert a candy thermometer and stir until the sugar dissolves completely.Continue to cook the mixture until it reaches 270°F (132°C).
- Whip the Egg Whites: As the sugar syrup reaches 250°F (121°C), begin to beat the egg whites on medium speed until soft peaks form.
- Combine and Cook: Once the syrup is at 270°F (132°C), slowly drizzle it into the egg whites while the mixer runs on low speed, increasing to medium-high speed. Be cautious to avoid splatter.Whip until the mixture thickens and becomes glossy and stiff.
- Incorporate the Flavors and Nuts: Mix in the vanilla extract and salt. Using a silicone spatula, fold in the toasted almonds gently until evenly distributed.
- Set the Nougat: Line a baking tray with parchment paper. Spread the nougat evenly using the spatula. Allow it to cool completely at room temperature.
- Cut and Serve: Cut the nougat into desired shapes with a sharp knife. Serve wrapped in wax paper or as is, as a delightful confection.
Notes
Lori’s Tips:
- For a unique twist, consider incorporating pistachios or hazelnuts alongside the almonds.
- Alternatively, a touch of orange zest can add a fresh citrus note to the nougat.
Advanced Instructions:
- The almonds can be toasted a day in advance to save preparation time.
Nutrition
Calories: 436kcalCarbohydrates: 84gProtein: 6gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.004gSodium: 32mgPotassium: 200mgFiber: 3gSugar: 79gVitamin A: 0.2IUVitamin C: 0.1mgCalcium: 70mgIron: 1mg
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