Learn How to Make Nougat that's tasty and smooth. This recipe is quick and perfect for holidays or gifts. Keep reading to master this sweet treat!
If nougat is your thing, here is the Chocolate Nougat Recipe
PREFER TO WATCH INSTEAD OF READ?
- Egg whites
- Cream of Tartar
- Lemon zest
- Vanilla extract
See recipe card for quantities.
Roast almonds, pistachios at 350°F for 10 min. Set aside.. Next, zest a lemon and measure your vanilla. Grease and line an 8-inch mold with parchment paper.
Cook sugar and honey to 280°F. Whip egg whites and add remaining sugar.
Pour hot sugar into meringue. Keep whisking until it's warm to touch.
Add Flavors and Nuts
Fold in almonds, pistachios, and flavorings. Quickly move to your prepared mold.
Shape and Set
Level the top with cornstarch. Let it sit at room temp for 3 hours.
Cut and Enjoy
Remove from mold and cut into pieces. It's sticky, so use cornstarch.
Hint: Heat sugar and honey to the right temperature. This is key for the perfect texture.
We have not tested it out but for a vegan option, you could try to use aquafaba instead of egg whites.
Swap almonds with hazelnuts or dried fruit for a different twist.
Store in an airtight container. Freezing is not recommended.
Don't rush the sugar cooking step. It sets the nougat's texture.
Lemon juice can work.
Up to two weeks if stored properly.
The sugar likely wasn’t cooked enough.
Yes, like hazelnuts or cashews.
It helps get the sugar to the right temperature.
Yes, use corn syrup instead.
Yes, this recipe is gluten-free.
Use a sharp knife and cornstarch.
Looking for other recipes like this? Try these:
2x Egg Whites
Pinch of Cream of Tartar
270g + 30g Sugar
3g Lemon zest
1 tsp Vanilla extract
Cornstarch for dusting
Step 1 - Preparation
- Roast almonds, pistachios at 350°F for 10 min. Set aside.
- Zest a lemon.
- Measure vanilla.
- Grease and line an 8-inch mold with parchment paper.
Step 2 - Meringue
- Put 270g sugar and honey in a saucepan.
- Stir and cook until 280°F.
- Stop stirring, keep cooking.
- In a mixer, put egg whites and cream of tartar.
- Start whisking, add 30g sugar.
- Meringue and sugar mix should be ready at the same time.
- Pour hot sugar into meringue slowly, along the side of the bowl.
- Keep whisking until meringue cools.
- Fold in almonds, pistachios, and other add-ins.
- Pour into mold.
- Flatten the top with cornstarch.
- Leave at room temp for 3 hours.
Step 3 - Cutting
- Remove torrone from mold.
- Use knife and cornstarch to cut it.
- Cut into bars or cubes.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Cooking
- Cuisine: Italian
- Diet: Vegetarian
- Always wash hands before cooking.
- Use fresh eggs for the meringue.
- Clean all equipment well.