Nougatines II
- 1 cup granulated sugar
- 1/3 cup corn syrup
- 1/3 cup honey (strained)
- 1/4 cup paraffin (melted)
- 1/4 tsp salt
- 1/4 cup water
- 2 egg whites
- 1/2 cup blanched almonds
- 1/4 cup cherries
- 1/4 cup blanched pistachio nuts
- 1 tsp vanilla
Put the sugar, corn syrup, honey, paraffin, and water in a saucepan. Stir occasionally. Let boil to the hard ball degree, about 248°F. Add the salt to the eggs. Beat until dry. Gradually pour on part of the syrup. Beat constantly meanwhile with an egg beater. Return the rest of the syrup to the fire. Let boil until it is brittle when tested in cold water, or to 290°F. Then turn this gradually on the eggs. Beat constantly
Return the whole to the saucepan. Set on the stove on an asbestos mat. Beat until it become crisp when tested in cold water. Add nuts and cherries, cut in piecies, and vanilla. Pour into a pan lined with butter a little larger than an ordinary bread pan, lined with rice paper. Set aside to become cold. Cut into pieces about 1 1/4 inch long and 3/8 of an inch wide and thick. Wrap in wax paper or dip in melted coating chocolate.
Return the whole to the saucepan. Set on the stove on an asbestos mat. Beat until it become crisp when tested in cold water. Add nuts and cherries, cut in piecies, and vanilla. Pour into a pan lined with butter a little larger than an ordinary bread pan, lined with rice paper. Set aside to become cold. Cut into pieces about 1 1/4 inch long and 3/8 of an inch wide and thick. Wrap in wax paper or dip in melted coating chocolate.
Submitted by Jul 20, 2009
15 min
30 min
45 min