Nov 20, 2006 · My nougat set up to about the consistency of marshmallow creme. I later found out my candy thermometer was broken and very likely I didn't heat the syrup high enough (it …

Aug 29, 2016 · Hi Franci - yes you can whip powdered egg whites (just reconstitute the powder with water). I've done it a handful of times for a variety of things (like buttercream and …

Oct 3, 2004 · The nougat came out great in terms of consistency and flavor. However, I was wondering how people store this after cutting without it all sticking together. I have it stacked in …

Oct 3, 2006 · Nougat is most often made with hazelnuts and certainly the most common variety in Germany is hazelnut. Depending on the application, you can make a pretty passable product …

Mar 8, 2011 · Confectionery partner, Barbara, and I have decided to make this tomorrow. For fun. And because we haven't made it before. It's fluffier than European nougat, which we have …

Nov 17, 2007 · I have made a hazelnut truffle that turned out well. You could probably substitute the nougat paste. For 50 truffles it is 80 g room temperature butter, 100 g hazelnut paste, 100 …

Dec 8, 2009 · Out of nougat wafer paper! Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization …

Aug 23, 2022 · If the temperature in nougat is high enough, there should not be a concern about egg whites. But I share your concern about marshmallow. Many chocolatiers use fresh whites …

Mar 29, 2006 · Nougat is made by whipping egg whites until they are light and frothy. Sugar syrup is then added, stabilizing the foam and creating "frappe." A number of other flavoring …

Aug 31, 2006 · Certain nougat, such as nougat Montelimar, is traditionally pressed between two sheets of 'rice paper,' an edible product made from gelatin which prevents the nougat from …