Sweets / RICETTI
Maltese white nougat
Soft white nougat with honey and toasted almonds.
◷ 70 min / 24 servings
Method
- Line a 20 cm tin with baking paper and edible wafer paper. Keep almonds warm in a low oven.
- Boil sugar and water to 145°C. In another pan heat honey to 125°C. Use a sugar thermometer.
- Beat whites in a mixer to soft peaks. Slowly stream in hot honey while beating, then sugar syrup. Beat 6–8 minutes until thick.
- Fold in vanilla and almonds with a strong spoon. Press into tin, cover with wafer paper and set overnight before cutting.
✳ From the kitchen
Requires a thermometer and sturdy mixer; syrup is extremely hot. Time excludes setting.
Tradition reference
Savina · Traditional Gozitan foods and confections ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.