Nougat

Preparation method

1. Place the egg whites into the large bowl of an electric stand mixer.

2. Place the sugar, powdered glucose and water into a large, heavy-based saucepan on a medium heat. Slowly bring to the boil, stirring until the sugar dissolves. Reduce the heat to low and simmer for 10-15 minutes, without stirring. Keep a sugar thermometer in the pan to monitor the temperature.

3. When the temperature of the mixture reaches about 110C/230F, begin whisking the egg whites in the stand mixer on a low setting.

4. Once the sugar syrup reaches 121C/250F, pour about a quarter of it, in a slow, steady stream, into the egg whites, continuing to whisk on a low setting. (CAUTION: Avoid pouring the hot sugar syrup onto the beaters as it could splash back.)

5. Immediately return the remaining syrup to the heat and continue to cook, without stirring, for about five minutes, or until the thermometer reads 149C/300F, all the while continuing to whisk the egg whites on a slow speed.

6. Again, once the syrup reaches the right temperature, pour the rest of it carefully and in a slow, steady stream into the egg whites.

7. Continue to whisk the egg whites for about 30 minutes, or until stiff and halved in volume. Scrape down the sides of the bowl every so often with a palette knife or spatula dipped in boiling water.

8. Meanwhile, cover the bottom of the cake tin with half the rice paper. Stir the nuts into the fully whisked nougat mixture, mix well and pour into the prepared tin. Working quickly, spread evenly using a palette knife or spatula dipped in boiling water. Place the remaining sheets of rice paper on top to cover, pressing down. Allow to cool and then place in the fridge for 4-6 hours, or overnight, until set.

9. Remove the slab of nougat from the tin and cut into about 36 fingers. Store in the fridge, wrapped individually in parchment paper or cling film.

Overnight preparation time

30 mins to 1 hour cooking time

Makes 800g/1lb 12oz