Shelf 1741961181.01.lzzzzzzz

Cherry Almond Nougat

Extract from Indulgence Petits Fours • By Murdoch Books Test Kitchen • Published by Murdoch Books


$ $ $ $ $
• • • • •
50 mins

Indulgence Petits Fours
<p><b>Recipes and images taken from Indulgence Petits Fours (£9.99), published by Murdoch Books.</b></p>

Posted by Murdoch Books Published See Murdoch Books's 78 projects » © 2023 Murdoch Books / Murdoch Books · Reproduced with permission.
  • Step 1

    Grease a 28 x 18 cm (111?4 x 7 inch) baking tin and line with baking paper, extending the paper over the long sides for easy removal later.

  • Step 2

    Place the sugar, liquid glucose, honey, water and 1?4 teaspoon of salt in a heavy-based saucepan and stir over low heat until the sugar dissolves. Boil without stirring for 8 minutes, or until the mixture reaches hard-ball stage (forms a hard blob) or 121°C (250°F) on a sugar (candy) thermometer.

  • Step 3

    Beat the egg whites in a bowl using electric beaters
    until firm peaks form. Slowly pour a quarter of the syrup onto the egg whites in a thin stream and beat for up to 5 minutes, or until the mixture holds its shape. Place the remaining syrup over low heat and cook for 2 minutes, or until it reaches soft-crack stage (forming little sticky threads), or 143°C (290°F) on the thermometer. Pour slowly onto the meringue mixture with the beaters running and beat until very thick.

  • Step 4

    Add the vanilla and butter and beat for 5 minutes. Stir in the almonds and cherries using a metal spoon. Turn the mixture into the prepared tin and smooth the top with a spatula. Refrigerate for at least 4 hours, or until firm. Cut into pieces with a very sharp knife. Wrap each piece in cellophane and store in the refrigerator.

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Abby W.
Abby W. · St Louis, Missouri, US · 16 projects
OMG this looks FANTASTIC.

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