Nougat (Dried Eggs)

View liquid egg formulation

Yield: 150, 1-inch square pieces

Ingredients Percent (%) Grams Volume
Egg whites, dried, high-whip 0.50 7.50 2 tbsp.
Water, part 1 3.65 54.75 2 fl. oz.
Powdered sugar, part 1 3.15 47.25 1/3 cup
Sugar, granulated 42.24 633.60 3 1/3 cups
Tapioca syrup 33.62 504.30 18 fl. oz.
Water, part 2 9.91 148.65 5.0 fl. oz.
Cocoa powder 1.48 22.20 1/4 cup
Salt, fine 0.25 3.75 1/2 tsp.
Powdered sugar, part 2 1.49 22.30 2 tbsp.
Palm shortening 3.71 55.56 1/4 cup
Total 100% 1500.00

Method of Production:

  1. In a bowl of a stand mixer, combine the dried egg white and water 1; allow to sit for 15 minutes to hydrate.
  2. Prepare a sheet pan with a sheet of parchment paper coat liberally with nonstick cooking spray.
  3. Sift powder sugar part 1; set aside.
  4. In a medium sauce pan, combine the syrup ingredients: granulated sugar, tapioca syrup and water part 2; set aside.
  5. Sift the dry mix ingredients: cocoa powder, salt and powdered sugar part 2; set aside.
  6. Melt the palm shortening in a microwave or in a pot the until liquid (<130-140° F).
  7. In a standing mixer with a whisk attachment, whisk the hydrated egg whites on high speed for 5-6 minutes, until stiff peaks form.
  8. While the egg whites are whipping, boil the syrup mixture until it reaches 255° F. Remove from heat and allow to cool to 240° F.
  9. While the syrup is cooling, add sifted powder sugar part 1 and whip on high for 2 minutes, scraping the sides of the bowl after 1 minute. The mixture should be very stiff and shiny; this is the frappe.
  10. Slowly drizzle the hot syrup (~240° F) into frappe while whisking on low until all syrup is added. Whisk on medium speed for 1 minute.
  11. Gradually add the dry mix to the mixer with the frappe while mixing on low for 1 minute.
  12. Scrape the bowl and continue mixing for an additional 30 seconds on low.
  13. Slowly add the melted shortening to the mixture on low. Once all the shortening has been added, mix on medium for 30 seconds.
  14. Spread the hot nougat onto the prepared sheet pan, smoothing into an even layer with a spatula. Let set for at least one hour before cutting.
  15. Cut into 1-inch squares, then use as desired.

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