Photograph of the finished Nougat de Montélimar

France · Kẹo nougat mật ong Montélimar

Nougat de Montélimar

1 hr Hands-on time + 12 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Honey Honey 240 g
  • Photograph of Sugar Sugar 200 g
  • Photograph of Chicken eggs Chicken eggs 2
  • Photograph of Sliced almonds Sliced almonds 240 g
  • Photograph of Pistachios Pistachios 80 g
  • Photograph of Rice paper for spring rolls Rice paper for spring rolls 8 sheets
  • Photograph of Vanilla Vanilla 4 g

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.

Start cooking