Topic: white nougat

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Posted at July 29, 2013, 1:04 pm:

Here I go again with another problem
I am developing a recipe for white nougat (similar to nougat montelier) but with a Hawaiian twist using macadamia nuts, dried mango, dried pineapple and maybe some coconut
Would very much appreciate some ideas on recipe, way to work it, ingredients, etc. I have been heating the honey together with the eggwhites, then whipped both to stiff peaks before adding the sugar and corn syrup (after heating it up to about soft ball). I am looking for a firm yet fluffy and "melt in the mouth" result but am not there yet
Any help is really appreciated. As a new member I still feel a little bit uncomfortable about asking for help from all you professionals out there, but I hope that I can give back on the chocolate side since that is really my field. The reason I am "playing around" with nougat is that I need a product for Hawaii that is not as heat sensitive as chocolate
Mahal
Chocoman

Original of the message was taken from http://www.cheftalk.com/forums/

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