White nougat with honey traditional recipe.
Try this nougat with its melting texture and perfect taste incomparable with the nougat bought. You will be surprised!

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...........................................RECETTE DU NOUGAT BLANC DE MONTELIMAR...........................................
Lavender honey 250 gr (cooking 130 C°/ 266F°)
Powdered sugar 310 gr
Water 100 gr (cooking of syrup 152C°/305F°)
Egg whites 50 gr
Almonds, peeled 375 gr
1 tablespoon of sugar