ADVERTISEMENT
Introduction
Are you ready to tantalize your taste buds with a decadent treat that’s both nutty and sweet? Pistachio nougat, a sophisticated fusion of creamy nougat and crunchy pistachios, is a dessert that’s as visually stunning as it is delicious. Perfect for gifting, entertaining, or indulging yourself, this recipe is a must-try for any food lover. Let’s dive into the secrets of creating this irresistible delight.
Ingredients
Sugar: 200g
Honey: 150g
Glucose syrup: 100g
Egg whites: 2 large
Pistachios: 200g, shelled and unsalted
Vanilla extract: 1 tsp
Wafer paper: Enough to line a small baking pan
Directions
Prepare the pistachios:
Roast the pistachios at 180°C (350°F) for 5–7 minutes until fragrant. Set aside to cool.
Make the sugar syrup:
In a saucepan, combine sugar, honey, and glucose syrup. Heat gently while stirring until the sugar dissolves. Increase the heat and bring the mixture to 145°C (293°F) using a candy thermometer.
Whip the egg whites:
While the syrup is heating, whip the egg whites to stiff peaks in a stand mixer.
Combine syrup and egg whites:
With the mixer running at low speed, carefully pour the hot syrup into the egg whites in a thin stream. Once incorporated, increase the speed and beat for 5–8 minutes until the mixture thickens.
Incorporate the pistachios:
Gently fold the roasted pistachios and vanilla extract into the nougat mixture.
Shape and set:
Line a baking pan with wafer paper. Spread the nougat evenly over the paper and top with another sheet of wafer paper. Press gently to smooth.
Cool and cut:
Let the nougat cool at room temperature for 2–3 hours. Once firm, cut it into squares or bars using a sharp knife.
Serving and Storage Tips
Serving: Serve the pistachio nougat as a dessert, or pair it with coffee or tea for a luxurious treat.
Storage: Store in an airtight container at room temperature for up to 2 weeks. Keep it away from moisture to maintain its texture.
Variations
ADVERTISEMENT
