Middle Eastern · Dessert
Pistachio Rose Nougat Bars
A pale rose-pink Middle Eastern-style nougat, whipped from honey and egg white until glossy, studded with toasted pistachios and coconut, and perfumed with cardamom and a whisper of rose.
$1
20 minsPrep
8 minsCook
73 minsTotal
HardLevel
Nutrition per serving
228Calories
5.2gProtein
11.7gFat
28.2gCarbs
20.5gSugar
3gFiber
15mgSodium
0mgChol
3.4gSat Fat
254mgPotassium
26mgCalcium
1.1mgIron
0mcgVitamin B12
1.3mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Arak-based Cocktail (Ouzo Sour)
local
Moroccan Mint Tea
international
vegetarian
gluten-free
dairy-free
sweet-spot
hidden-gems
Instructions
1
Line a small 10x10cm tin with parchment and dust lightly with cornstarch, tapping out the excess.
2
In a small saucepan, heat honey and sugar together with a teaspoon of water over low heat, swirling until it reaches 118-120°C on a thermometer.
3
Meanwhile whisk the egg white in a stand mixer to soft peaks just as the syrup nears temperature.
4
With the mixer running on medium, slowly stream the hot syrup down the side of the bowl into the egg white, avoiding the whisk, then whip on high for 6-8 minutes until thick, glossy and barely warm.
5
Add the vanilla extract, ground cardamom and a few drops of rose-tinted food colouring, whipping briefly to combine into a pale pink nougat.
6
Fold in the toasted pistachios and toasted desiccated coconut by hand until evenly distributed through the nougat.
7
Scrape the mixture into the prepared tin, pressing it flat and level with a cornstarch-dusted spatula or the back of a spoon.
8
Scatter the crushed pistachios for topping over the surface and press gently so they adhere.
9
Leave uncovered at room temperature for at least 2 hours, or chill for 45 minutes, until firm enough to cut cleanly.
10
Turn out onto a board dusted with a little cornstarch and cut into 2 squares with a sharp knife wiped clean between cuts.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 28g28g Honey
- 14g14g Sugar White
- 15g15g Egg White, whisked to soft peaks
- 30g30g Pistachio, roughly chopped, toasted
- 8g8g Coconut Desiccated, lightly toasted
- 2g2g Vanilla Extract
- 1g1g Cardamom, ground
- 1g1g Food Colouring, pink/rose shade, diluted
- 10g10g Pistachio, crushed, for topping, 1
- 6g6g Cornstarch, for dusting the tin and cutting surface
