Zingy Honey Almond Nougat With Lemon And Ginger Recipe: With this irresistible recipe for Zingy Honey Almond Nougat with Lemon and Ginger, you can indulge in a satisfying journey of flavours that will leave you wanting more.
Zingy Honey Almond Nougat With Lemon And Ginger Recipe
With the natural sweetness of honey, this delectable treat combines the nutty, sweet goodness of almonds with the zesty tang of lemon and the warming spice of ginger. All of these flavours are brought together by the natural sweetness of honey. This nougat is sure to impress with its one-of-a-kind flavour combination and irresistible texture, making it ideal for special occasions or as a homemade gift.
Ingredients
- 1 cup honey
- 1 cup granulated sugar
- 1/4 cup water
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1 cup almonds, toasted and roughly chopped
- Zest of 1 lemon
- 2 tablespoons crystallized ginger, finely chopped
- 1/4 teaspoon salt
- Parchment paper, for lining the pan
- Powdered sugar, for dusting
Also See:
Winter White Chocolate Cranberry Tart Recipe
Instructions
- Getting the Pan Ready: Prepare a square baking pan measuring 8 inches by 8 inches by lining it with parchment paper, making sure to leave an overhang on the sides for easy removal later.
- It is recommended to use cooking spray or butter to lightly grease the parchment paper. To toast the almonds, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Spread the almonds out in an even layer on a baking sheet, and then toast them in an oven that has been preheated for eight to ten minutes, or until they are fragrant and have a light golden colour.
- Before roughly chopping the almonds, you should wait for them to cool down. It is necessary to prepare the sugar syrup by combining the honey, granulated sugar, and water in a saucepan of medium size.
- Over a heat setting of medium, stir the mixture gently until the sugar has completely dissolved.
- You should continue to cook the mixture without stirring it until the temperature reaches 300 degrees Fahrenheit (150 degrees Celsius), which is the hard crack stage. Insert a candy thermometer into the mixture.
- In the meantime, while the sugar syrup is cooking, whip the egg whites in a separate bowl until stiff peaks form. This should be done while the sugar syrup is cooking.
- Either a stand mixer or electric beaters that are handheld can be used to accomplish this task.
- Egg whites that have been beaten should be gradually added to the hot sugar syrup in a slow and steady stream while the egg whites are being beaten at a medium-high speed.
- Once all of the sugar syrup has been incorporated into the egg whites, add the vanilla extract, lemon zest, chopped almonds, crystallised ginger, and salt.
- This will give the nougat its flavour. Put the ingredients into a bowl and gently fold them together until they are evenly distributed and the mixture begins to thicken slightly.
- The nougat should be shaped by quickly transferring the mixture of nougat to the baking pan that has been prepared and spreading it out evenly with a spatula.
- Because of the rapid rate at which the mixture will begin to solidify, you might need to work quickly.
- Allow to Set: Allow the nougat to cool and set at room temperature for at least four to six hours, but preferably overnight.
- When the nougat has reached the desired consistency, remove it from the pan by using the overhang of the parchment paper and place it on a cutting board.
- To prepare the nougat for serving, first cut it into small squares or rectangles using a knife that is very sharp.
- As a preventative measure against sticking, dust the cut edges with powdered sugar.
- The Zingy Honey Almond Nougat with Lemon and Ginger can be served on its own as a sweet treat, or it can be beautifully packaged and given as a homemade gift; either way, it is a delicious option.
Nutrition
- Calories per Serving 209
- Total Fat 9.3 g
- Saturated Fat 0.8 g
- Trans Fat 0.0 g
- Cholesterol 15.5 mg
- Total Carbohydrates 30.4 g
- Dietary Fiber 2.4 g
- Total Sugars 26.0 g
- Sodium 22.7 mg
- Protein 4.4 g
Storage
The nougat can be kept at room temperature for up to two weeks if it is stored in a container that is airtight. In order to keep the nougat for a longer period of time, you can freeze it for up to three months. To prevent the layers from sticking together, you should make sure to place parchment paper in between them.
