Mamy nugat (mother's nougat)
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Mamy nugat (mother's nougat)
  Christmas    Russian  
Last updated 6/12/2012 1:00:43 AM. Recipe ID 23943. Report a problem with this recipe.
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      Title: Mamy nugat (mother's nougat)
 Categories: Candies, Christmas, Russian
      Yield: 10 servings
      6    14-Inch Square Wafers Or
    1/2 c  ;Water
      1 c  Sugar
      1 c  Honey
      6 lg Egg Whites
      1 ts Cream Of Tartar
      2 tb Powdered Sugar
      1 lb Shelled Walnuts
      1 tb Vanilla Extract
  Cook the water and sugar, in a heavy bottomed 2-quart saucepan, until
  the syrup moves away from the bottom.  Add the honey and cook down by
  a third. Whip the egg whites until soft peaks form and add the cream
  of tartar. Gradually add the powdered sugar and beat until stiff
  peaks form, then add by spoonfuls to the honey mixture.  Transfer the
  mixture to a double boiler and cook, stirring constantly, for 15 to
  20 minutes, until it cooks down a bit.  Beat until the mixture looks
  "dry".  Stir in the chopped nuts and cool.  On a work surface covered
  with waxed paper, spread a wafer with 1/4 of the honey mixture about
  3/4 of an inch thick.  Cover with a second wafer and press down
  evenly.  Spread another fourth of the honey mixture on the second
  wafer and top with a third wafer.  Repeat to makd a second nougat.
  Wrap each one tightly in heavy foil and refrigerate overnight. Trim
  off the edges and cut into 3/4-inch strips, then cut each strip
  diagonally into 2 1/2-inch pieces.
  Serve with tea.

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Recipe ID 23943 (Apr 03, 2005)

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