Zingy Honey Almond Nougat With Lemon And Ginger Recipe

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Zingy Honey Almond Nougat With Lemon And Ginger Recipe: In the event that you are looking for a way to satisfy your sweet tooth or your desire to entertain guests, there is an abundance of sweet treats that you can make. The cakes, cookies, pies, and other baked goods that we enjoy making on a regular basis are all favourites, but there are times when we are in the mood to try something new.

Zingy Honey Almond Nougat With Lemon And Ginger Recipe

To complete the holiday treats, we are looking for something that is perfectly chewable, has a sweet flavour that is complemented by the tart lemon and spicy ginger, and is exactly what we are looking for. For this recipe, you will need to acquire some sheets of edible wafer paper, large eggs (you will only need the whites), honey, vanilla extract, salt, whole roasted almonds, crystallised ginger, and candied lemon peel.




  • 2 sheets edible wafer paper
  • 2 large eggs, whites only
  • 1 ½ cups honey
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 3 cups whole almonds, roasted
  • ½ cup diced crystallized ginger
  • ½ cup diced candied lemon peel

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  • To fit the bottom of an 8×7- or 8×8-inch pan, cut two pieces of edible wafer paper to the appropriate dimensions. Prepare the pan by lining it with parchment paper as an alternative.
  • The egg whites should be whisked until they form stiff peaks. To warm the honey, place it in a large mixing bowl and place it over a saucepan that is filled with a couple of inches of water.


  • Alternatively, you can use a double boiler to accomplish this. With the help of a wooden spoon or whisk, incorporate the egg whites that have been whisked into the honey.
  • Salt and vanilla extract should be added. Cook over medium-low heat for approximately one hour while stirring the mixture with a wooden spoon.


  • It is important that the mixture be thick, glossy, and stiff enough to ensure that the ribbons that drip from the spoon maintain their shape before falling off.
  • The oven should be preheated to 350 degrees Fahrenheit. Following the cooking time of forty-five minutes for the nougat mixture, the almonds should be toasted in the oven for fifteen minutes.


  • First, a small spoonful of the mixture should be dipped into cold water to determine whether or not the nougat is sufficiently firm. It ought to be able to hold tight.
  • It is recommended that you continue to cook the mixture over medium-low heat if it becomes too soft or dissolves.


  • Additionally, crystallised ginger, candied lemon, and toasted almonds should be added to the mixture. Cooking and stirring should be continued for another five to ten minutes.
  • Pour the nougat into the baking tin that has been lined with wafer paper. The mixture should be spread out evenly using a spoon or spatula, and then the second piece of wafer paper should be placed on top of it.


  • Ensure that the wafer paper is smooth. After allowing it to cool for a couple of hours, cut it with a knife, making sure to wipe the blade with oil every so often to prevent it from sticking.
  • Make sure that the nougat is stored in a cool location and that it is tightly wrapped in either plastic wrap or parchment paper.




  • Calories per Serving 209
  • Total Fat 9.3 g
  • Saturated Fat 0.8 g
  • Trans Fat 0.0 g
  • Cholesterol 15.5 mg
  • Total Carbohydrates 30.4 g
  • Dietary Fiber 2.4 g
  • Total Sugars 26.0 g
  • Sodium 22.7 mg
  • Protein 4.4 g

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