French Lavender and Black Sesame Nougat

Steps

1. 1

   Prepare pan and torch egg whites

   • Dust the parchment-lined baking pan with a light coating of cornstarch mixed with a tiny pinch of powdered sugar (this prevents sticking).
   • Place the egg whites in a clean, dry medium bowl.
   • Set aside until the honey syrup reaches temperature.

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   Tip: Any trace of egg yolk or grease in the bowl will prevent the whites from whipping to stiff peaks. Use a drop of vinegar on a paper towel to clean the bowl if needed.

2. 2

   Infuse and cook honey syrupOven 300°F / 150°C

   • Combine honey, granulated sugar, water, and 2 teaspoons (5 g) of dried lavender buds in a medium heavy-bottomed saucepan.
   • Stir over medium heat until the sugar dissolves completely and the mixture comes to a gentle boil, about 3–4 minutes.
   • Once boiling, stop stirring and insert a candy thermometer.
   • Continue cooking without stirring until the mixture reaches 300°F (149°C), about 12–15 minutes.
   • The mixture should be pale amber and smell fragrant with lavender.
   • Remove from heat.

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   Ready when: Candy thermometer reads 300°F (149°C); syrup is pale amber and fragrant

   Tip: Don't stir once the mixture boils—stirring can cause crystallization. If crystals form on the sides, brush them down with a wet pastry brush.

3. 3

   Strain lavender from syrup

   • While the syrup cools for 1 minute, strain it through a fine-mesh strainer into a measuring cup or heat-safe bowl, discarding the lavender buds.
   • You should have approximately 1¾ cups (420 ml) of clear lavender-infused syrup.

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   Ready when: Syrup is clear amber and cooled enough to handle

   Tip: Don't let the syrup cool too much or it will thicken and become difficult to pour into the whipping egg whites.

4. 4

   Whip egg whites to stiff peaks

   • Using an electric mixer on high speed, whip the egg whites until they form stiff, glossy peaks, about 2–3 minutes.
   • The whites should hold their shape and look like a cloud.

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   Ready when: Egg whites hold stiff peaks and are bright white and glossy

   Tip: Start the mixer on medium speed for 30 seconds to break up the whites, then increase to high. This prevents splashing.

5. 5

   Combine syrup with egg whites

   • With the mixer running on medium-high speed, slowly pour the warm lavender-infused syrup into the whipped egg whites in a thin, steady stream over 60–90 seconds.
   • Keep the mixer running as you pour—this prevents the syrup from cooking the egg whites in clumps.
   • Once all the syrup is incorporated, increase the speed to high and beat for another 5–7 minutes until the mixture becomes pale, thick, and cools to room temperature.
   • It should look glossy, hold its shape when you lift the beater, and feel warm but not hot.

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   Ready when: Mixture is pale, thick, glossy, holds shape, and feels warm but not piping hot

   Tip: Pouring too quickly will cook the egg whites into chunks. Pour in a slow, steady stream and let the mixer incorporate each addition.

6. 6

   Fold in black sesame and pistachios

   • Using a rubber spatula or wooden spoon, gently fold the toasted black sesame seeds, chopped pistachios, and sea salt into the nougat mixture until evenly distributed.
   • Work quickly but gently to avoid deflating the foam.
   • The mixture should still be fluffy but studded with sesame and nuts.

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   Ready when: Sesame seeds and pistachios are evenly distributed throughout; mixture is fluffy

   Tip: Don't overfold—you want to keep the light, airy texture. A few streaks of white in the nougat are fine.

7. 7

   Pour into pan and smooth

   • Immediately pour the warm nougat mixture into the prepared baking pan.
   • Using a wet spatula or the back of a wooden spoon (dip it in water to prevent sticking), smooth the surface as evenly as possible.
   • The nougat will be thick and slightly sticky.

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   Ready when: Surface is smooth and roughly level

   Tip: Work quickly—the nougat begins to set as it cools. If it gets too firm, you can't smooth it.

8. 8

   Set and cool completely

   • Let the nougat cool at room temperature for 2–3 hours, or until it is completely firm to the touch and no longer feels sticky.
   • You can press your finger on it and it should spring back without leaving an indent.

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   Ready when: Nougat is completely firm, not sticky, and springs back when pressed

   Tip: Don't refrigerate at this stage—cold will make the nougat hard and brittle. Room temperature allows it to set to the ideal chewy-firm texture.

9. 9

   Cut and finish

   • Lift the nougat out of the pan using the parchment overhang.
   • Place on a cutting board.
   • Using a sharp knife dipped in hot water and wiped dry between cuts, cut the nougat into 24 equal pieces (a 6×4 grid).
   • Dust each piece lightly with a mixture of powdered sugar and the remaining 1 teaspoon (3 g) of dried lavender buds that have been crushed together.
   • Store in an airtight container with parchment between layers to prevent sticking.

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   Ready when: Nougat is cut into 24 evenly sized squares and dusted

   Tip: Hot water on the knife helps it cut cleanly without sticking. Wipe the blade every 2–3 cuts for clean edges.