2. Prepare the syrup:
In a saucepan, combine the sugar, honey, and water.
Heat over medium heat, stirring gently, until the mixture reaches 145°C (293°F) on a candy thermometer. (If you don’t have a thermometer, the syrup should form a hard ball when a drop is placed in cold water.)
3. Whip the egg whites:
While the syrup is heating, beat the egg whites to stiff peaks in a large bowl.
Once the syrup is ready, pour it in a thin stream over the egg whites while continuing to whip at medium speed. (Be careful of hot splashes!)
4. Add the dried fruit:
Continue whipping the mixture until it thickens and the bowl cools slightly.
Fold in the toasted dried fruit and the chosen flavoring (orange blossom or vanilla) with a spatula.
5. Shape the nougat:
Line a rectangular mold (approximately 20×20 cm) with parchment paper and place a sheet of wafer paper at the bottom.
Pour the nougat into the mold and spread it evenly. Cover with another sheet of wafer paper.
Press lightly to compact the nougat.
6. Let it cool:
Let it rest at room temperature for at least 4 hours (ideally overnight) to harden.
7. Cut and serve:
Remove the nougat from the mold and cut it into rectangles or squares with a sharp knife.
Store in an airtight container in a cool, dry place for up to two weeks.
Enjoy!
