Zingy Honey Almond Nougat With Lemon and Ginger Recipe
Prep Time:
2 hours, 10 minutes
Cook Time:
1 hour, 30 minutes
Servings:
24 Cookies
Ingredients
  • 2 sheets edible wafer paper
  • 2 large eggs, whites only
  • 1 ½ cups honey
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 3 cups whole almonds, roasted
  • ½ cup diced crystallized ginger
  • ½ cup diced candied lemon peel
Directions
  1. Cut two pieces of edible wafer paper to fit the bottom of an 8x7- or 8x8-inch pan. Alternatively, line the pan with parchment paper.
  2. Whisk egg whites until they form firm peaks.
  3. Warm the honey on medium-low heat in a large mixing bowl set over a saucepan filled with a couple inches of water (or, use a double boiler).
  4. Incorporate the whisked egg whites into the honey with a wooden spoon or whisk.
  5. Add vanilla extract and salt.
  6. Stir constantly with a wooden spoon for about 1 hour over medium-low heat. The mixture should be thick, glossy, and stiff enough that trails of ribbons that drip from the spoon hold their shape.
  7. Preheat the oven to 350 F.
  8. After the nougat mixture has been cooking for 45 minutes, toast the almonds in the oven for 15 minutes.
  9. To test that the nougat is firm enough, dip a small spoonful of the mixture into cold water. It should hold together. If the mixture is too soft or dissolves, continue cooking it over medium-low heat.
  10. Add toasted almonds, crystallized ginger, and candied lemon to the mixture. Continue cooking and stirring for 5–10 more minutes.
  11. Pour the nougat into the wafer paper-lined baking tin. Even out the mixture with a spoon or spatula and cover it with the second piece of wafer paper. Smooth down the wafer paper.
  12. Cool for a couple hours, then cut using a knife, wiping the blade with oil occasionally to prevent sticking.
  13. Keep the nougat tightly wrapped in parchment paper or plastic wrap and store in a cool place.