How to Make Nougat
By Elizabeth LaBau, About.com Guide
When the sugar syrup is nearing the proper temperature, begin to beat the egg whites until they are opaque with firm, stiff peaks. Try to time the beating so that the stiff peaks stage coincides with the proper temperature of the syrup. If the egg whites are ready before the syrup, stop the mixer so that they are not overbeaten and crumbly.
Prev
- Assemble Your Ingredients
- Boil the Sugar Syrup
- Whip the Egg Whites
- Pour Some of the Syrup Into the Whites
- Boil the Syrup to 315 Degrees
- Pour the Rest of the Syrup Into the Egg Whites
- Add Flavoring and Nuts
- Scrape the Nougat Into the Pan
- Cut the Nougat
- Your Nougat is Finished
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