Nougat de Montélimar

Name: Nougat de Montélimar
Prep time: 70 min
Cook time: 20 min
Total time: 90 min
Ingredients: 120 g Egg whites (at room temp); 2 g Cream of tartar ((stabilizer)); 600 g Sugar; 200 ml Water; 170 g Corn syrup/glucose; 400 g Honey (orange blossom or lavender ); 20 g Cocoa butter or coconut fat (melted ); 240 g Whole almonds; 150 g Pistachio; 220 g Candied orange peels (diced ); 100 g Dried apricot (chopped); 40 g Crystalized ginger; 50 g Wafer paper sheets; 30 g Corn starch; 20 g Powdered sugar

White Nougat - A Decadent Treat with a Rich History Welcome to the world of White Nougat, a confectionery delight with a rich and fascinating history. Legend has it that the word "nougat" originated from the Latin term "nux gatum", which translates to "nut pie". This delectable treat made its way to western Europe from old Byzantium during the Roman Empire era, bringing along a legacy of sweetness and indulgence. There are three main types of nougat, with the first and most beloved being white nougat. Also known as "mandorlato" or "torrone" in Italy, and "turrón" in Spain, white nougat is made with whipped egg whites, cooked honey, and a sugar base syrup. Its origins can be traced back to Italy in the early 15th century, followed by Alicante, Spain in the 16th century, and Marseille and Montélimar, France in the 18th century. Picture yourself savoring a piece of white nougat, with its heavenly blend of fluffy egg whites, golden honey, and sugary sweetness. Each bite is a journey through time, evoking the ancient traditions of Mediterranean craftsmanship and culinary artistry. Indulge in the luxurious experience of white nougat, where history and flavor come together to create a treat like no other. Join me in discovering the secrets behind this iconic confection and unlock the mysteries of its centuries-old allure.