Strawberry nougat! So light and refreshing. When you make nougat, you can think about it being in three parts, but first:
What is nougat?
Nougat is an amazing confection that is very popular outside of the United States, but really has only gained popularity as a candy bar layer in the US. I'm here to change that. Making nougat is similar to making meringues or macarons. Once you do it, you'll be amazed at how easy it is. I've got a ton of nougat recipes on One Sweet Mama for you to make!
Nougat is broken down into three parts when cooking:
- Egg white meringue
- Syrup Slurry
- Finishers: Fats, Flavors if using, Graining agents
This sounds more complicated that it is. All you are doing is whipping egg whites and streaming hot syrup into them, and then adding powdered sugar and a liquid fat at the end. Don't let this scare you off- the end result is worth it!
Nougat definitely doesn't get enough love in the United States. Learn a little more about nougat here!
Prep your ingredients - strawberry nougat
Having your ingredients weighed out and divide into meringue, slurry, and ending flavors and finishers will move throughout the nougat making process with ease.
Egg white meringue: corn syrup and egg whites. You'll combine these in the bowl of a 5 quart planetary mixer.
Syrup slurry: sugar, strawberry jam, corn syrup, salt, water
Finishers: vegetable oil, powdered sugar, vanilla, food coloring
Steps of strawberry nougat making.
1. Combine your egg whites in corn syrup in the mixing bowl. Mix gently but do not begin to whip.
2. Start cooking the syrup (water, sugar, strawberry jam, salt, and corn syrup). At 232F, turn your mixer to high speed and continue cooking the syrup.
3. At 252F, stop cooking the syrup and slowly stream slurry into egg whites. I mean SLOWLY stream the hot syrup into the whipping egg whites. Don't go too fast- you don't want to collapse your meringue.
4. Mix for 4 more minutes once all the syrup has been added, mix for four more minutes on high speed. After 4 minutes, turn the mixer to low speed.
5. Add in vegetable oil, vanilla, food coloring, and powdered sugar. Mix for 30 more seconds on high to bring nougat back together.
6. Spread on greased parchment
7. Top with an additional sheet of greased parchment.
Nougat must sit, undisturbed, for 24 hours before cutting. Nougat must sit before cutting to get the sugar to grain and the texture to shorten. If you were to cut it before this, the bars would lose their shape and flow. Allowing it to cool and grain makes for easy cutting and dipping.
What size do I cut the strawberry jam nougat?
Totally up to you! If you are cutting and wrapping just the nougat, I recommend 0.75" wide by 1.25" long.
I used this strawberry nougat for two different recipes - Peanut Butter & Jelly sandwich cookies, and another where the strawberry nougat was layered overtop of caramel.
Dipped peanut butter & jelly cookie sandwiches
- I used Dewey's peanut butter cookies for these! They are so delicious and crispy.
- After the nougat has rested for 24 hours, use a 2" round, greased cookie cutter to make circles.
- Place a small amount of melted chocolate on the inside of one cookie. Place a nougat circle cut out overtop of the melted chocolate. Top the nougat with another small amount of melted chocolate and one more cookie to make a sandwich.
- Dip the whole PB&J cookie sandwich halfway in melted dark chocolate.
- 5 quart planetary mixer with wire whisk
Egg White Meringue
- 60 grams egg whites (2 egg whites)
- 100 grams corn syrup
- 500 grams Sugar
- 184 grams Strawberry Jam
- 335 grams Corn Syrup
- 180 grams Water
- 1.5 grams Salt
Graining Agents & Fats
- 160 grams Powdered Sugar
- 50 grams Liquid Vegetable Oil
- 5 grams Vanilla
- 2 grams Red Food Coloring, if Desired
Set up and Egg White Meringue
- Prepare a 9 x 13" pan with lightly oiled parchment paper. Set aside
- Weigh out powdered sugar, liquid vegetable oil, and color. Set aside.
- In the mixing bowl of a 5 quart planetary mixer, combine 2 egg whites and 100 grams of corn syrup. Mix to combine but do not begin whipping. Set aside while you start your syrup slurry.
- In a heavy duty, large, thick bottomed pot, combine sugar, corn syrup, strawberry jelly, water, and salt.
- Cook syrup over high heat, stirring constantly. Once mix reaches 234F, begin whipping egg whites. Continue cooking until mix reaches 252F.
- When mix reaches 252F, remove from heat. Slowly stream hot syrup into whipped egg whites. Whip for 4 minutes once all syrup has been incorporated.
Powdered Sugar, Coloring, and Oil
- Turn mixer to low. Add in liquid vegetable oil and color (if using). Mix for 30 seconds. Add in powdered sugar. Turn mixer to high for an additional 30 seconds.
- Pour on prepared parchment. Top with an additional sheet of lightly oiled parchment paper, smoothing out the nougat underneath.
- Let nougat sit for 24 hours before using further. Nougat can be wrapped as an individual item, used in a candy bar layer, or dipped in chocolate.