Nougat de Montélimar
Ingredients
- 300 g lavender honey
- 350 g sugar
- 2 egg whites
- 250 g almonds
- 250 g pistachios
- ½ tsp vanilla powder
- A pinch of salt
Montélimar sits where Provençal lavender and almond country meet, and its nougat is protected by proportion: at least 30% nuts and a high share of honey, which is what separates it from cheaper white nougats. Lavender or acacia honey is used because a dark honey would bury the almonds. The honey and sugar are taken to 145°C and poured in a thin thread over whipping egg whites, which cooks them into a stiff white mass; the toasted nuts go in last, and the slab has to rest a full day before it is firm enough to cut.
Method
Toast the almonds and pistachios for 15 minutes at 150°C (300°F), then let them cool.
Combine the sugar and honey in a saucepan over medium heat, stirring until dissolved.
Raise the heat until the mixture reaches 145°C, and meanwhile whisk the egg whites with the salt.
As soon as the honey and sugar reach 145°C, take the pan off the heat and pour it slowly over the egg whites while whisking continuously.
Add the toasted nuts and the vanilla powder and mix until homogeneous.
Pour the mixture into a buttered and floured mould and smooth the surface with a spatula.
Let the nougat rest for about 24 hours before cutting it into pieces.
