Ingrediente

400g zahar,
300g miere,
5 albusuri,
1lg zeama de lamaie,
300g nuci,
2 blaturi de napolitana
1 plic zahar vanilat

Mod de preparare
Miezul de nuca se pune intr-o tava incinsa cat sa se coloreze putin, si sa-i cada cojile daca le
frecam in maini. Batem albusurile spuma. Punem mierea la foc mic pana incepe sa clocoteasca,
adaugam zaharul si sucul de lamaie deodata. Asezam vasul pe marginea focului si amestecam
puternic cu un tel para inca vreo 10 minute pana se intareste.
Se toarna acest amestec fierbinte peste spuma de albusuri si amestecam cu acelasi tel para la fel de
puternic, la foc potrivit, inca 15 minute.
Luam oala de pe foc, adaugam zaharul vanilat si nucile si amestecam usor. Punem acest amestec
intre doua foi de napolitana, si asezam deasupra o greutate, ca sa se lipeasca.

Ingrediente:

5 albusuri

250 g miere de albine

250 g zahar

zeama de la 1/2 lamaie

1 pliculef cu zahar vanilinat

100 g alune (de padure sau arahide)

250 g nuci

Mod de preparare:
Mixezi bine albusurile cu mierea si zaharul pana cand compozida devine spumoasa si se dubleaza.
Adaugi treptat zeama de lamaie si zaharul vanilat, continuand sa mixezi, apoi asezi vasul la bain-marie si
bati in continuare, aproximativ 20 de minute, pana cand compozitia se desprinde de peretii vasului.
Pui alunele si nucile, amesteci usor ca sa fie bine cuprinse in crema de nuga si rastorni pe o tava unsa cu
un pic de ulei, niveland in strat subtire, cu un cutit inmuiat in apa. O tai bucati dupa ce se raceste complet.
Poti aseza compozitia de nuga si intre doua foi de napolitane.

Compozitie
2
oua (doar albusul)
1/2 cana
miere
2 cani
zahar
1/3 cana
sirop de porumb light
1/4 lingurita sare
1 lingurita esenta de vanilie
2 linguri
unt nesarat, la temperatura camerei
2 cani
migdale intregi

Mod de preparare
1. Se preincalzeste cuptorul la 190 grade Celsius. Se asaza migdalele intr-un singur rand in tava
cuptorului, tapetata cu hartie de copt. Tot procesul dureaza 15 -20 minute dar migdalele vor fi
intoarse din 5 in 5 minute pentru a se coace uniform.
2. Se inchide focul si se pastreaza la cald in cuptor, pana se vor folosi. Este mai bne sa fie adaugate
calde decat reci.
3. Se ia o tava de cuptor, se tapeteaza (inclusiv pe margini) cu hartie de copt bine unsa.
4. Intr-o tigaita, se aduce la fierbere mierea.
5. In alta tigaita se amesteca zaharul, siropul de porumb si sarea si se tin la foc mediu pana cand se
topeste zaharul fara a se carameliza.
6. In timpul in care se caramelizeaza zaharul se bat albusurile spuma, cu un mixer, la viteza mare.
7. Se reduce viteza mixerului la mediu si se toarna peste oua, putin cate putin, mierea topita. Dupa ce
s-a adaugat toata mierea se mareste din nou viteza mixerului si se omogenizeaza pana cand
albusurile se intaresc.
8. Se reduce din nou viteza mixerului si se adauga incet siropul de zahar la fel ca mierea. Se mareste
din nou viteza mixerului si se incorporeaza si acesta. Se mai bat 5 minute pana cand albusurile
devin tari si lucioase.
9. Se adauga vanilia si untul. In acest moment mixtura de albus se va inmuia. Se va continua mixarea
pana revin la forma initiala (atentie, volumul se va reduce putin).
10. Se opreste mixerul, se adauga migdalele si se omogenizeaza usor cu o spatula.
11. Se toarna compozitia in tava pregatita in prealabil, si se netezeste pe cat posibil preparatul. In acest
punct compozitia este tare si lipicioasa. Se pune deasupra inca o harte de copt unsa bine cu ulei.

12. Se lasa peste noapte la temperatura camerei. A doua zi se indeparteaza hartia de deasupra si se taie
cu un cutit uns usor cu ulei.

Ingredients
For the mazetta

2 large egg whites, room temperature

3/4 cup light corn syrup
1/2 cup sugar

For the nougat

1 1/2 cups light corn syrup

1 1/2 cups sugar
4 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
1/4 teaspoon salt
3 1/2 cups whole raw almonds, skin on

Directions
1. Begin by making the mazetta: Using an electric mixer, beat egg whites until stiff; set aside. In a 1quart saucepan, combine corn syrup, 1/4 cup water, and sugar. Clip on a candy thermometer. Bring
to a boil over high heat, stirring with a wooden spoon, about 5 minutes. Wash down sides of pan
with a pastry brush dipped in water to remove any sugar crystals.
2. Cook over medium heat, stirring occasionally, until temperature reaches 242 degrees (soft-ball
stage), 15 to 20 minutes. Remove sugar syrup from heat. Beating constantly on medium speed,
slowly pour hot syrup into egg whites. Continue beating for 3 to 4 minutes until syrup is
incorporated. Use immediately or cover and refrigerate until ready to make the nougat.
3. Spray an 8-inch square baking pan with vegetable-oil spray; set aside. Place mazetta in a large
bowl; set aside. In a 2-quart saucepan, combine corn syrup and sugar. Clip on candy thermometer.
Bring to a boil over high heat, stirring constantly with a wooden spoon, 5 to 10 minutes. Wash
down sides of pan with a pastry brush dipped in water to remove any sugar crystals.
4. Over medium-high heat, cook to 280 degrees (soft-crack stage), 12 to 15 minutes, without stirring.
If heat is too high it can boil over, so watch carefully. Remove from heat; let stand for 2 minutes.
Without scraping pan, pour syrup over mazetta. Working quickly, stir with a wooden spoon until
almost smooth. Stir in butter, vanilla, and salt. Mix until butter is incorporated. Stir in nuts. Scrape

into prepared pan, and smooth the top; you may spray your hand with vegetable-oil spray and run
it over the warm candy to smooth it. Let stand at room temperature, uncovered, until firm, 4 to 6
hours.
5. Spray a large cutting board generously with vegetable-oil spray. Unmold nougat from pan onto
sprayed surface. Cut nougat into 3-by-1-by-3/4-inch pieces or other desired shapes. Wrap each
piece in cellophane or waxed paper.