Jijona nougat

120 min
Suitable for vegetarians
Seasonal period: All year
Allergens:
Eggs
Eggs
Nuts
Nuts
Ingredients for 5 portions
Ingredients for portions/units
Marcona almonds 0.318 kg
Honey 0.068 kg
Ground cinnamon 1.136 g
Sugar 0.045 kg
Egg whites 0.682 ud
Glucose 0.036 kg
Elaboration
  • Make a syrup and cook it to 120 °C (248 °F).
  • 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
497.2
kcal
Carbohydrates
29.78
g
Proteins
13.29
g
Lipids
34.08
g
Sugars 28.47 g
Salt (Sodium) 20.0 mg
Folic acid 61.76 ug
Vitamin C 0.06 g
Vitamin A 0.06 ug
Zinc 0.65 mg
Iron 2.82 mg
Calcium 165.52 mg
Cholesterol 0.0 mg
Polyunsaturated fatty acids 6.38 g
Monounsaturated fatty acids 23.36 g
Saturates 2.7 g
Fiber 9.11 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.