Strawberry Nougat
A light and refreshing strawberry nougat that uses strawberry jam as one of the ingredients.
Equipment
- 5 quart planetary mixer with wire whisk
Ingredients
Egg White Meringue
- 60 grams egg whites (2 egg whites)
- 100 grams corn syrup
Syrup Slurry
- 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
Instructions
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.
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.
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