Cherry Almond Nougat

Indulgence Petits Fours

Posted by Murdoch Books

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Recipes and images taken from Indulgence Petits Fours (£9.99), published by Murdoch Books.

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You Will Need (9 things)

  • 50 g (13?4 oz/1/3 cup) Almonds , toasted
  • 1 tsp natural Vanilla Extract
  • 125 g (41?2 oz/1?2 cup) unsalted Butter , softened
  • 2 Egg White
  • 60 ml (2 fl oz/1?4 cup) Water
  • 250 ml (9 fl oz/1 cup) Liquid Glucose
  • 175 g (6 oz/1?2 cup) Honey (preferably blossom honey)
  • 440 g (151?2 oz/2 cups) Sugar
  • 105 g (31?2 oz/1?2 cup) glacé (candied) Cherries (not imitation)

Steps (4 steps, 50 minutes)

  1. 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.

  2. 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.

  3. 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.

  4. 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.