There is recipes part of our DNA, the NOUGAT is one of them, childhood nostalgia that I wanted to share with you. To make a great Nougat is about quality Ingredients. Almonds from Sicily, pistachios from Iran and local honey. I decided to use the pasteurised egg white from @usapeec.me because of the consistency and the ease to use. @incredibleegg Here is my recipe : NOUGAT: 500 grams almonds (1 pound or about 2 cups) 300 grams pistachios (10.5 ounces or 1 1/4 cup) 500 grams honey (17.6 ounces or 2 1/4 cups) 400 grams sugar (14.1 ounces or 2 cups) 4 egg whites 1 teaspoon vanilla Zest of 1 orange or 1 lemon Heat sugar and honey to hard-ball stage. Add the honey then sugar to a medium saucepan. Stir over low heat until the sugar is fully dissolved. Heat the sugar and honey to 250-265°F (121-129°C). Pre-whip your egg whites. Mid-way through the process of your sugars cooking, add the egg whites and a pinch of salt to the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium speed until the egg whites come to soft peaks. Set the speed to very low to keep the whites moving, but not to over-whisk them. Prepare an Italian meringue. When your sugars are ready, turn the stand mixer whisk back to medium speed. Take the sugars off the heat; slowly and carefully drizzle the sugar down the sides of your mixing bowl. Mix on high speed until the sugar is fully incorporated and the meringue forms stiff peaks, such that the whisk drawn up from the meringue forms a peak that does not dissolve back into the mixture. Your meringue should be very glossy, silky, and homogenous. Beat in nuts. Switch your stand mixer to the paddle attachment. Beat on medium speed to slightly deflate the meringue 1 minute. It should be stringy. Add your nuts, vanilla, and any extra mixins all at once. Beat until fully incorporated. At this point the meringue should still be warm. Evenly spread the nougat into the baking dish. Line the top of the nougat with wafer paper, if using. Allow to cool at least 4 hours. Enjoy !