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Recipe calculated for: 1 recipe/s = 2100g
300 g of Sugar
80 g of Water
200 g of Glucose
500 g of Lavender honey
120 g of Egg whites
800 g of Almonds
100 g of Pistachios
Make a sugar syrup cooked at 140°C with water, sugar, glucose, and honey.
Whisk the egg whites.
Pour the syrup over the egg whites in the same way as an Italian meringue.
Turn at high speed for 3 or 4 minutes while heating the bowl with a thermix.
Next, reduce the speed while continuing to heat to obtain the desired final texture.
Put a bit of nougat paste in very cold water to get the final texture.
When the paste is finished, add the hot almonds and pistachios and pour the mixture on a greased baking sheet or a wafer paper.
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