Manual Sunbeam MX003 Mixmaster (page 35 of 40) (English)

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Nougat

2 cups sugar

1 cup liquid glucose

¼ cup honey

Pinch of salt

¼ cup water

2 egg whites

1 teaspoon vanilla

40g butter, melted

100g blanched almonds, lightly toasted

1. Grease and line a 28 x 18cm lamington

tin.

2. Place sugar, glucose, honey, salt and water

in a saucepan. Stir over low heat until

sugar is dissolved then bring to the boil.

Cook for 20 minutes until mixture forms a

hard ball when tested in a small amount of

water. Be sure not to discolour.

3. Using the small Mixmaster benchtop mixer

bowl, whisk the egg whites until stiff on

Very High speed (12). Pour 1 cup of hot

syrup slowly into the egg whites on High

speed (7-8). Continue beating until mixture

is thick and holds its shape. Transfer to the

large Mixmaster benchtop mixer bowl.

4. Continue boiling syrup until brittle threads

form when tested in a small amount of

cold water.

5. Pour in a little of the remaining syrup into

meringue while beating on High speed (7).

Continue beating until very thick. Add the

butter and nuts, continue beating while

pouring in the last remaining syrup, let run

until it is combined.

6. Spoon into prepared tin and refrigerate

until firm.

7. Turn out onto a board and with a sharp

knife, cut into squares.

Note: Liquid glucose can be bought from

health food stores or pharmacies.

Kids Treats (continued)

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Sunbeam MX003 Mixmaster Manual

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