Moroccan Nougat, Two Ways

Step 1

For the whipped nougat, start by combining the egg whites, sugar and almond extract in a bowl. Using an electric mixer, beat on high speed for about 8 minutes, or until the nougat looks like heavy whipped cream. Cover and refrigerate for at least 1 hour. When ready to serve, add the nuts.

Step 2

For the honey-almond nougat, in a saucepan combine the sugar, honey and almond extract with 2 Tbsp  water. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture starts to bubble.

Step 3

In a bowl, combine the egg white and salt, and beat on high speed until the egg white thickens, about 4 minutes.

Step 4

While beating the egg white, slowly add the hot sugar/honey mixture to the bowl. Beat for another 6-8 minutes. The nougat should be thick and gooey, and stick to a spoon. Decorate with nuts, and serve.