Do you have some time at hand? Maybe even a bit more? Fine! ‘Cause I tried something new. Something that needs a bit more of your precious time. It’s called white nougat (although mine didn’t really reach that whitish colour). Some of you might even recognize it as Italian torrone. Anyways, this super sweet and sticky treat is made of honey and egg whites and is mixed with nuts and dried fruits.

white nougat

decoration for the white nougat

Preparing white nougat has been totally new territory for me. I did not know what ingredients were needed and I didn’t know how to mix them together. Hence, I had to look that up. There are so many amazing recipes out there but this one from Food52 has been my favorite. It’s simply made without technical devices such as a candy thermometer. Only a few pots, a whisk or electric mixer and a wooden spoon are needed. There is only one deficit: It takes some time. Actually it takes 75 minutes of stirring and a few hours of waiting for it to set. But it’s worth the effort. You can say that you’ve made white nougat the traditional way. And isn’t that something to be proud of?

stacked squares of white nougat

white nougat wrapped in grease-proof paper and without

I added some pistachios and cranberries for some extra dash of colour. But feel free to use whatever types of nuts and dried fruits you want. So, here comes my slightly altered recipe for white nougat:

Rezept drucken
White Nougat
Prep Time 5 minutes
Cook Time 80 minutes
Passive Time at least 6 hours
Servings
small squares
Ingredients
Prep Time 5 minutes
Cook Time 80 minutes
Passive Time at least 6 hours
Servings
small squares
Ingredients
Instructions
  1. Whisk egg whites together with salt until stiff peaks form.
  2. Roast the almonds or 5 minutes in a pan without using oil. Add the pistachios a few minutes later (they get burnt really quick)
  3. Heat the honey in a bowl over boiling water until it starts to bubble. Add stiff egg whites and stir for 45 minutes over medium heat (a wooden spoon is just good enough). The mixture should have a creamy white colour and should be thicker in the end.
  4. Add cranberries and nuts and stir for another 30 minutes over low heat (you might have to check the water level).
  5. Line a tray or a baking dish with one sheet of rice or wafer paper ( I used the cover of a baking dish which was 4 inches wide and 8 inches long). Then spread the nougat over the rice paper and cover it with another rice paper. Let it set for at least 6 hours (keep it at room temperature or a bit colder but DON'T put it into the fridge)
  6. Finally cut the nougat into small squares
Recipe Notes

If you don't have rice or wafer paper at hand, you can use parchment paper.

Line your baking dish with parchment paper, spread the nougat over it and cover it with the remaining parchment paper.

I did that too. And in order to avoid sticky fingers, I used those round wafer papers, cut them into the shape of the squares, and covered the bottom and top of the nougat squares with it.

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Oh! If you decide to use a brighter kind of honey (like acacia honey) instead of wild brown honey, the odds are good that your nougat really turns out white.

stacked white nougat

with this in mind,

To success!

white nougat ready for being wrapped up