Nougat de Montélimar

Method

1. 1 Roast almonds and pistachios at 160 degrees for 10 minutes, then keep them warm in a turned-off oven.
2. 2 Heating honey at 121 degrees in a thick-bottomed pot, the lavender honey from Provence is what gives Montélimar nougat its distinct floral aroma.
3. 3 Beat the egg whites until fluffy, then pour in the hot honey in a thin stream, beating continuously for 8 minutes.
4. 4 Heat the sugar to 145 degrees, then pour it in and whisk for another 10 minutes until a thick, white mass forms stiff peaks.
5. 5 Mix the hot roasted seeds, press them between two 2cm thick rice paper sheets, and let it sit for 12 hours before cutting.

With an appliance

• Air fryer 1 hr

  Replace step 1: roast almonds and pistachios in an air fryer at 160 degrees for 8 minutes, toss at the 4th minute, and keep warm in the basket; the steps for cooking honey and sugar remain the same to achieve the correct temperatures of 121 and 145 degrees.