Lemon Myrtle & Macadamia Nougat

• Vegetarian
• Gluten free

• Produce

  • 1 tbsp Lemon myrtle, ground

• Refrigerated

  • 2 Egg whites

• Condiments

  • 500 g Glucose syrup

• Pasta & Grains

  • 4 sheets Edible rice paper

• Baking & Spices

  • 560 g White sugar

• Nuts & Seeds

  • 200 g Macadamia nuts

• Liquids

  • 1/2 cup Water

Found on bellyrumbles.com

Description

Ingredients

• 4 sheets of edible rice paper (around 15.5 x 23.5cm each)
• 200 grams macadamia nuts
• 560 grams white sugar
• 500 grams glucose syrup
• ½ cup water
• 2 egg whites
• 1 tablespoon ground lemon myrtle

Directions

• Place macadamia nuts on a baking tray lined with baking paper. Roast in a pre-heated 180 deg C oven for around 10 minutes, or until brown. Be careful not to burn them or they will be bitter. Chop sparingly and set aside to cool.
• Line an 18 x 23cm slice tin with baking paper. Cut two rice paper sheets to fit the bottom of the tin. Cut the other two rice paper sheets the same size and set aside. They will be placed on top of your nougat.
• Place sugar, glucose and water in a medium saucepan. Place saucepan over a medium low head and stir, using a wooden spoon, until sugar has dissolved. This will take around 10 minutes.
• Fill your kitchen sink with 10cm of gold water. You will need this when you eventually take your nougat off the boil.
• Once the sugar has dissolved place your candy thermometer on the side of your saucepan. Increase the heat to high and bring your sugar mixture to the boil. Boil without stirring until your syrup reaches 120 deg C.
• When you mixture reaches 120 deg C. Using an electric stand mixer with a whisk attachment whisk your eggs whites until firm peaks form. Add your lemon myrtle at the end of whisking, so it is just incorporated into the egg whites.
• When your sugar syrup reaches 145 deg C remove from the heat and place your saucepan in the sink with the cold water. Leave for a few seconds until the bubbles subside. This stops the temperature of the sugar syrup increasing.
• Once the bubbles have subsided start up your stand mixer again to a medium speed. Slowly and carefully pour the hot syrup into the egg white mixture. Try to avoid pouring it down the side of the bowl.
• Once you have pour all your syrup into the bowl, turn the speed up on your mixer and continue to mix for around another 3 minutes, until the mixture is thick and glossy.
• Stir through macadamia nuts and then pour out your mixture into your slice tin. Spread the mixture evenly and then put your reserved rice paper on top. Give it a little smooth over.
• Leave to complete cool on your kitchen counter or a dry cool space. This will take around 6 hours.
• When cool use a lightly greased sharp knife (I use coconut oil spray) to cut into desired sized pieces.
• Place nougat in an airtight container with a piece of baking paper separating the layers. Alternatively wrap each piece individually in baking paper.
• Nougat will keep 1 -2 weeks in a cool dry place or up to 3 weeks in the fridge.