Alicante nougat

120 min
Suitable for vegetarians
Seasonal period: All year
Allergens:
Eggs
Eggs
Nuts
Nuts
Ingredients for 5 portions
Ingredients for portions/units
Sugar 0.152 kg
Marcona almonds 0.379 kg
Egg whites 0.606 ud
Honey 0.167 kg
Glucose 0.023 kg
Lemon 0.152 kg
Ground cinnamon 0.303 g
Elaboration
  • Toast the almold, make a syrup and cook it to 120 °C (248 °F) and mix the egg white.
  • Mix the syrup with the rest in a stand mixer fitted with a paddle attachment.
  • Fill the mold with the mixture and let it cool.
  • Cover the uncovered surface with tempered white coating (chocolate). Let it cool until it solidifies.
  • Unmold.
Nutritional information (1 portion)
Energy
717.56
kcal
Carbohydrates
66.52
g
Proteins
15.84
g
Lipids
40.68
g
Sugars 64.09 g
Salt (Sodium) 19.7 mg
Folic acid 74.64 ug
Vitamin C 9.71 g
Vitamin A 0.46 ug
Zinc 0.79 mg
Iron 3.42 mg
Calcium 197.97 mg
Cholesterol 0.0 mg
Polyunsaturated fatty acids 7.6 g
Monounsaturated fatty acids 27.8 g
Saturates 3.21 g
Fiber 11.03 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.