- For the nougat
- 300 grams honey
- 10 grams powdered sugar
- 300 grams sugar
- 200 milliliters water
- 4 egg whites
- 10 grams Cocoa butter
- 30 grams chopped Macadamia Nuts
- 50 grams chopped Pecan
- 40 grams chopped blanched Hazelnuts
- 40 grams chopped blanched almonds
Line a shallow baking dish with parchment paper and set aside. Beat the egg whites with the powdered sugar until stiff, pour into a stainless steel bowl and prepare a hot water bath. Mix 300 grams (approximately 3/4 cups) of sugar with 200 ml (approximately 3/4 cups of water in a copper pot, and allow to melt slowly over low heat. Have a bowl of water and a pastry brush handy, to regularly brush the sides of the pot during cooking to prevent sugar crystals from forming.
Cook the sugar mixture until the temperature reaches 140°C (approximately 275°F), then remove the pan from the heat immediately. Place the egg whites over the hot water bath, and mix the cooked sugar rapidly into the egg whites with a hand mixer. Stir until the egg whites and sugar have combined fully, add the honey and beat for 15-25 minutes. Mix in the cocoa butter and nuts.
Pour the mixture into the lined dish, let cool slightly, roll in cocoa, and cool. Store covered and serve in slices.