White nougat with pistachios and dried cherries

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Roast almonds and pistachios in a pan without fat while stirring, remove. Roughly chop the cherries. Spread a thin layer of water on a flat square form (approx. 20 cm wide) and line it with a large piece of cling film (at least 30 cm long).

2. 2

   1 Place the wafer in a corner of the mould.

3. 3

   For the syrup, boil honey, 100 g sugar and 2 tablespoons water in a saucepan while stirring for about 5 minutes, until the sugar is completely dissolved ha

4. 4

   Beat the egg whites and 1 pinch of salt until stiff with the whisks of the mixer. Sprinkle 100 g sugar and stir until a shiny, firm mass is formed. Stir hot syrup in a thin stream under the egg whites and continue beating for about 5 minutes.

5. 5

   Fold in almonds, pistachios and cherries. Quickly spread the nougat mixture on the wafer in the mould. Place the rest of the wafer on top and press down gently. Wrap the cling film tightly over the edge to prevent the mixture from running out.

6. 6

   Keep in a cool place for at least 2 hours, preferably overnight. Remove the nougat from the foil, cut it in half lengthwise and cut each into approx. 15 strips.