Page 353 - YC Cooking School

Electric mixer
Spatula

Large sharp knife

What to do:

1. Lightly grease a shallow 20cm x 20cm baking tray and line the bottom with edible rice
paper.
2. Add the sugar, syrup and honey to a saucepan on medium-low heat and allow to melt
slowly, stirring gently from time to time.
3. Once melted, bring to a simmer, without stirring, until the temperature reaches 120°C.
This usually takes about 10-15 minutes (although it can vary between gas and electric
stoves). While the mixture simmers, brush any sugar crystals down from the inside of

the pot, using a pastry brush dipped in a mug of hot water.
4. When the sugar syrup reaches 120 °C, add the egg whites to the bowl of your stand
mixture and start whisking until they reach soft peaks.
5. Add the icing sugar and continue whisking until stiff and glossy peaks are formed.
6. Once the sugar syrup reaches 141-143 °C, remove from the heat and pour into the egg
whites in a slow and steady stream (while continuing to whisk).
7. Once incorporated, add in the rosewater. Continue whisking the egg whites for

another 5-10 minutes or until they are thick, glossy and quite stiff. By this time, the
mixture will have cooled to lukewarm.
8. Remove the bowl from the mixer and fold in the toasted nuts and chopped apricots.
9. Scrape the mixture into your prepared baking tray and smooth out using a spatula or
a tablespoon dipped in hot water. Leave to set at room temperature for about 12
hours.
10. Once the nougat has set, remove from the baking tray and cut into squares using a
sharp knife that has been dipped in hot water.

© Recipe copyright of Sarah Graham

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