2006年11月20日 · 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 …

2016年8月29日 · 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 …

2004年10月3日 · 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 …

2006年10月3日 · 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 …

2011年3月8日 · 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 …

2007年11月17日 · 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 …

2009年12月8日 · 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 …

2022年8月23日 · 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 …

2006年3月29日 · 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 …

2006年8月31日 · 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 …