Back to 4 servings Syrup 250 g white sugar 120 ml water 80 g glucose syrup or light honey Meringue 2 large egg whites, at room temperature Flavoring 1 tbsp rosewater 1 tsp cardamom powder Finish 80 g pistachios, lightly toasted and roughly chopped rice flour or icing sugar, for dusting
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1 Step 1: Cover the bottom and sides of a small square pan with parchment paper and sift a thin layer of rice flour over it. Set a candy thermometer within reach and get all your ingredients weighed out and ready before the stove goes on.2 Step 2: Dissolve the sugar in the water in a heavy-based saucepan over medium heat. Stop stirring once it dissolves, then boil to 115°C (239°F).3 Step 3: Add the glucose or honey and continue boiling until the syrup reaches 125°C (257°F), then take it off the heat.4 Step 4: While the syrup cooks, whisk the egg whites on low speed in a mixer until they hold firm peaks without looking dry.5 Step 5: With the mixer running, pour the hot syrup into the egg whites in a thin, steady stream, avoiding the beaters and splashes.6 Step 6: Add the rosewater and cardamom and beat on slightly higher speed until the mixture is thick, glossy and marshmallow-like, and pulls away from the bowl.7 Step 7: Fold in the pistachios gently with a spatula. Work quickly, because the mixture sets fast.8 Step 8: Use an oiled spatula to press the nougat into the lined pan in an even layer. Sift a little rice flour over the surface, then let it sit uncovered at room temperature for a minimum of 6 hours, until it feels firm all the way through.9 Step 9: Lift the slab out of the tin and cut into small rectangles or diamonds with a flour-dusted sharp knife.getsaucepan.com/r/c78565dc-709d-5c15-89a1-6ed64509f6b5
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