Step 1: Line an 18cm (7 inch) square, 2.5cm (1 inch) deep cake tin with baking parchment. If using Egg White Powder, make up according to the packet instructions in a heatproof bowl and/or whisk the fresh egg whites until very stiff. Sift the icing sugar on top and whisk again. Set aside.
Step 2: Put the sugar and Liquid Glucose in a saucepan and heat gently, stirring, until melted. Raise the heat, put a sugar thermometer in the pan and let the mixture bubble until it becomes syrupy and reaches 140°C on the thermometer. Remove from the heat and take out the thermometer.
Step 3: Continue whisking the egg whites and gently pour the hot sugar syrup on top in a steady stream. Continue whisking to form a thick, glossy meringue-like mixture. Mix in the cranberries, pistachios and Natural Almond Extract.
Step 4: Working quickly, scrape the nougat into the prepared tin and press down, smoothing off the top neatly. Leave to cool completely.
Step 5: To serve, carefully remove from the tin using the baking parchment to help you and then discard. Using a large sharp knife, cut the nougat into 8 strips and then into 64 chunks.
1 serving = 17g
|Per Serving||Per 100 g / ml|
|Fat||0.88 g||5.16 g|
|Carbohydrate||14.09 g||82.87 g|
|Protein||0.56 g||3.29 g|
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