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French Nougat with Cranberries

Looking for a treat for the Christmas days, so check this out. Soft french nougat filled with crispy nuts and sweet cranberries.

FRENCH NOUGAT WITH CRANBERRIES
ABOUT 1.2kg.

FILLING:
200 G WHOLE ALMONDS WITH SKIN
160 G PISTACHIOS (WEIGHT WITHOUT SHELLS)
200 G DRIED CRANBERRIES

Roast the nuts in an oven at 200 degrees celsius for 6-8 minutes.

SUGAR SYRUP:
120 G WATER
360 G SUGAR
210 G HONEY
210 G GLUCOSE SYRUP

Cook water, sugar, glucose and honey in a large pan, about 3 liters to 145 degrees celsius at an even heat. Use a sugar/digital thermometer.

Have patience because this takes time. But WAIT, around the 100 degrees celsius the water will boil, and the mixture can bubble up quite fast and furious.

MERINGUE:
75 G EGG WHITES
60 G SUGAR

Meanwhile whisk the egg whites in a stand mixer.

Add the sugar and whisk the meringue tough and stiff.

When the sugar syrup hits 145 degrees celsius, pour it in a thin stream into the meringue while the machine continues whisking. Avoid hitting the whisk as the syrup will spray to all sides.

Whisk at high speed for 10 minutes until the meringue is cool and shiny.

Finally, nuts and cranberries are added in to the mixture.

Place baking paper on a baking sheet and sift well with icing sugar, there must be no holes in the sugar layer.

Spread the nougat out in an even layer and sprinkle with more icing sugar. Place a piece of baking paper over and roll the nougat flat with a rolling pin. But not too thin, there must be something to bite into.

Let the french nougat cool off, preferably overnight.

Cut the cold nougat into smaller pieces with a sharp knife sprinkled with a little icing sugar.

Store them in an airtight container or pack the pieces individually in cling film.

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