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Recipe

Sicilian nougat

This is one of my all-time favourite sweet treats. My papa comes from Messina in Sicily, and this is a typical dessert from that region of Italy. You will need a sugar thermometer to achieve perfect results and a very small cake tin, about 11cm square. Photograph by Todd Eyre. Props and styling by Cameron Woodcock.

Sep 04, 2015 4:30am
  • 20 mins cooking
  • Serves 4
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Ingredients

  • 150 millilitre manuka honey
  • 400 gram caster sugar
  • 360 gram liquid glucose
  • 4 egg whites
  • 2 vanilla pods, halved
  • 160 gram shelled pistachios, chopped
  • 160 gram mixed fruit peel
  • edible rice paper* (also called edible wafer paper; available from specialty food stores and kitchen shops) – i used zaano rice paper from farro
  • icing sugar, to serve

Method

  • 1
    Place honey, sugar and glucose in a small stainless-steel pot. Gently bring to a simmer over a low heat and wait until sugar dissolves. Turn up heat and place a sugar thermometer in the pot – the temperature needs to reach 140°C.
  • 2
    Meanwhile – keeping a careful eye on the thermometer – whisk egg whites to stiff peaks with an electric beater. Scoop seeds out of vanilla pods with a small sharp knife and add to egg whites.
  • 3
    When temperature reaches 140°C pour half the honey syrup into egg whites and mix with beaters on low speed.
  • 4
    Return pot with remaining syrup to stove and heat until mixture reaches 150°C. Remove from stove and slowly add to egg whites with beaters on low speed. Beat for 2-3 minutes or until thick. Fold in pistachios and peel.
  • 5
    Cover base of a small cake tin in a single layer of edible rice paper (you may need more than one sheet) then gently pour in nougat mixture. Smooth out with a spatula and place a layer of rice paper on top to cover. Chill in the freezer for at least 1 hour.
  • 6
    To serve, remove from tin, dust with icing sugar and cut into squares.

Notes

*Check label if eating gluten free

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