Chocolate Macadamia and Pistachio Nougat

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Chocolate Macadamia and Pistachio Nougat
Ingredients

1. Meringue
2 large egg whites
1/4 cup light corn syrup
1 tablespoon vanilla extract
2. Meringue flavours
3/4 cup milk powder
1/2 cup cocoa powder
1/4 cup Castor sugar
100g melted unsweetened dark chocolate
1 cup chopped Toasted (unsalted) macadamia and Pistachio nuts Mixed
3. Syrup
2 cups Castor sugar
3/4 cup water
1 1/2 cups light corn syrup
4. Setting
I Pack Rice Paper
5. Chocolate for dipping coating
750 grams dark chocolate, melted and tempered
Directions
Prepare the meringue and the flavorings
1. Line a 290mm x 230mm baking tray with rice paper.
2. Combine the egg whites, corn syrup, and vanilla extract for the meringue in a 5-quart mixer bowl fitted with a whip attachment. Do not begin whipping yet.
3. Sift together the milk powder, cocoa powder, and confectioners’ sugar. Set aside.
Prepare the syrup and the meringue
1. Combine the sugar, water, and corn syrup for the syrup in a 2 litre saucepan. Cover the pan and bring to a boil. Boil covered for 3 minutes, remove the lid, insert a thermometer, and continue to cook over high heat without stirring.
2. When the syrup reaches 233°F (112°C), begin whipping the egg whites on high speed.
3. When the syrup reaches 257°F (125°C), remove immediately from the heat and pour the hot syrup into the whipping whites in a constant stream. Continue whipping on high speed for 8 minutes.
Make the nougat
1. Turn off the mixer, add the sifted dry nougat ingredients, and mix together on low speed just to combine.
2. Add the unsweetened chocolate and mix on low speed just to combine. If there are still white streaks of meringue, mix in the chocolate by hand with a rubber spatula. Fold Thru the nuts
9. Press the nougat into the prepared baking pan in an even layer top with second layer of Rice paper ( for best results place second baking dish on top and weight it with 500g rice or similar)
10. Allow the nougat to cool completely to room temperature, about 2 hours, or allow it to rest overnight.
11. When the nougat is cool, cut it into bite size squares with slightly oiled chef’s knife.
Coat the nougat
1. Dip the nougat in the tempered chocolate set on greaseproof paper if desired
TechniquesDipping
1. Set up your work area with undipped nougat squares, tempered chocolate for dipping, and a tray lined with parchment for the dipped nougat. Rest the bowl of tempered chocolate in a pan or other container so that it can be tilted toward you.
2. Place a square of nougat upside down in the tempered chocolate.
3. Place the tines of a dipping fork on top of the nougat and gently push the nougat into the chocolate to submerge it. With a swift J motion, invert the dipped nougat onto the dipping fork and lift it out of the chocolate. (When lifting the nougat, try to allow one side of the dipped nougat to extend past the end of the fork. This will make it easier to put it down.)
4. Lower the fork so that the bottom of the dipped nougat touches the surface of the tempered chocolate. Do this 6 to 8 times.
5. Glide the bottom of the dipped nougat across the edge of the bowl to remove any excess chocolate. This will prevent a foot from forming when the nougat is put down.
6. Place the dipped nougat on the parchment-lined baking sheet.