Nougat of yolk

Yield: 1

Measure Ingredient
250 grams of sugar,
250 grams of clear honey,
250 grams of almonds,
250 grams of hazelnuts,
5 \N whites of egg of egg,
\N \N cinnamon in powder.

To scald the almonds, to peel them and toast in the oven.

Toast the hazelnuts in a ladle and to peel them with the help of a cloth.

to ground in a mortar. To beat the whites of egg on the verge of snow and to mix the almonds and hazelnuts with surrounding movements. In a ladle, to boil the honey and the sugar and to add the mixture(mixing) of the whites of egg moving constant during 10 minutes. To separate of the fire and to refill molds that have been lined before with wafers.

To stop to cool, To remove of the mold and to dust with cinnamon in powder before serving.

Preparation Time: 00:30

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000

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