White Nougat
Servings Prep Time
ca. 20small squares 5minutes
Cook Time Passive Time
80minutes at least 6hours
Servings Prep Time
ca. 20small squares 5minutes
Cook Time Passive Time
80minutes at least 6hours
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.