Low Fat Pistachio Nougat
Indulge in a gourmet treat that feels decadent without the guilt with this Low Fat Pistachio Nougat recipe! This soft, chewy confection combines the rich, nutty flavor of roasted pistachios with a light and airy meringue base, creating a deliciously irresistible texture. The secret to its low-fat profile lies in the use of whipped egg whites, which add volume and structure without heavy cream or butter. A touch of vanilla extract enhances the flavor, while the edible rice paper layers ensure a clean, mess-free finish. Perfect for gifting or simply enjoying alongside a cup of tea, this delightful pistachio nougat is surprisingly easy to make at home. With only 15 minutes of prep and a handful of simple steps, you can create a professional-quality candy that’s both satisfying and wholesome. Whether you're looking for a lighter dessert option or an elegant homemade treat, this recipe is sure to impress!
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Ingredients
- 150 grams Roasted unsalted pistachios
- 200 grams Granulated sugar
- 100 grams Light corn syrup
- 50 grams Liquid glucose
- 3 large Egg whites
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 100 milliliters Water
- 2 sheets Edible rice paper
Directions
Step 1
Line an 8x8 inch square baking pan with one sheet of edible rice paper. Set aside.
Step 2
In a medium saucepan, combine granulated sugar, light corn syrup, liquid glucose, and water. Stir the mixture over medium heat until sugar dissolves.
Step 3
Increase the heat to medium-high and bring the mixture to a boil. Do not stir. Use a candy thermometer and heat until the mixture reaches 140°C (284°F).
Step 4
Meanwhile, in a clean bowl of an electric mixer with the whisk attachment, beat egg whites and salt until they form soft peaks.
Step 5
Once the sugar syrup reaches 140°C, immediately remove it from the heat. With the mixer running at low speed, slowly and carefully pour the hot syrup into the whipped egg whites, avoiding the whisk.
Step 6
Increase the mixer speed to high and continue beating until the mixture thickens, becomes glossy, and holds shape (about 6-8 minutes).
Step 7
Add vanilla extract and beat briefly to combine. Carefully fold in the roasted pistachios with a rubber spatula.
Step 8
Quickly spoon the nougat mixture into the prepared baking pan, spreading evenly with a spatula.
Step 9
Top the nougat with the second sheet of edible rice paper, pressing gently to adhere.
Step 10
Allow the nougat to cool completely at room temperature for at least 4 hours or overnight.
Step 11
Once set, remove nougat from the pan and trim any excess rice paper. Use a sharp knife to cut the nougat into 20 even pieces.
Step 12
Store nougat in an airtight container at room temperature, separating layers with parchment paper to prevent sticking.
Nutrition Facts
| Serving size | (724.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2191.2 |
| Total Fat 69.7g | 0% |
| Saturated Fat 8.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 781.8mg | 0% |
| Total Carbohydrate 375.2g | 0% |
| Dietary Fiber 16.1g | 0% |
| Total Sugars 325.4g | |
| Protein 43.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 174.3mg | 0% |
| Iron 6.2mg | 0% |
| Potassium 1723.9mg | 0% |
Source of Calories