Mamy nugat (mother's nougat)
Yield: 10 Servings
6 14-Inch Square Wafers Or Tortenboden
1/2 c ;Water
1 c Sugar
1 c Honey
6 lg Egg Whites
1 ts Cream Of Tartar
2 tb Powdered Sugar
1 lb Shelled Walnuts
1 tb Vanilla Extract
Cook the water and sugar, in a heavy bottomed 2-quart saucepan, until the syrup moves away
from the bottom. Add the honey and cook down by a third. Whip the egg whites until soft
peaks form and add the cream of tartar. Gradually add the powdered sugar and beat
until stiff peaks form, then add by spoonfuls to the honey mixture. Transfer the mixture
to a double boiler and cook, stirring constantly, for 15 to 20 minutes, until it cooks
down a bit. Beat until the mixture looks "dry". Stir in the chopped nuts and
cool. On a work surface covered with waxed paper, spread a wafer with 1/4 of the honey
mixture about 3/4 of an inch thick. Cover with a second wafer and press down evenly.
Spread another fourth of the honey mixture on the second wafer and top with a third wafer.
Repeat to make a second nougat. Wrap each one tightly in heavy foil and refrigerate
overnight. Trim off the edges and cut into 3/4-inch strips, then cut each strip diagonally
into 2 1/2-inch pieces.
Serve with tea.
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