657g Caster Sugar
158g Egg White
32g Caster Sugar
370g Blanched Almonds
48g Cocoa Butter
Pinch Cream of Tartar
Dust a lamington tin with a small amount of icing sugar and corn starch.
Roast the nuts and keep them warm in the oven.
In a saucepan, combine the sugar, water and glucose and bring to a boil. This needs to be started before the honey as it will take longer. The syrup will be ready for use at 170°C.
Place the honey in a separate saucepan and bring to 130°C.
Place egg white in a mixing bowl with a pinch of cream of tartar. Start whisking the egg whites.
Once the honey reaches 130°C, add it to the egg whites. Immediately afterwards, add the sugar syrup.
Remove the whisk attachment from the mixer and replace with the paddle. Continue to mix until you reach desired consistency.
The nougat may need additional heat to evaporate any excess moisture, test the mixture in cold water to determine if it needs additional heat. Heat with a hairdryer if required until it reaches hardball (a firm consistency).
Add cocoa butter and nuts. Press into the lamington tin and flatten the top with the rolling pin. Cool at room temperature, once cool, cut with a serrated knife and wrap in cellophane.
Note: Add the nuts while they are still warm. Wrap the nougat as soon as it cools as it is affected by moisture in the atmosphere.