Nougat

The nougat family

“Nougat” covers a spectrum of confections united by egg white foam, sugar or honey, and nuts:

• Soft nougat (Montélimar) — the classic French and Italian white nougat; chewy, pale, with almonds and candied fruit. Torrone (Italy) and Montelimar (France) are the most famous varieties. Has PGI protection.
• Hard nougat (Spanish turrón) — brittle, honey-based, with whole toasted almonds; the texture of a nut brittle rather than a chew
• Viennese nougat — a soft, dark, hazelnut-chocolate confection closer to a praline

The chemistry

Soft nougat begins with Italian meringue — egg whites beaten while a hot sugar syrup (cooked to 121–135°C) is poured in a thin stream. This cooks the whites and creates a stable, glossy foam. A second syrup (cooked to hard-crack stage) is beaten in, setting the texture. Honey adds flavour and softness.

The final texture — soft and chewy vs. firm — depends on the precise temperature of the second syrup.

Nougat in chocolate bars

The “nougat” layer inside Mars, Milky Way, and Snickers bars is a processed confection using egg whites and artificial flavouring — lighter, more airy, and considerably cheaper than artisan nougat, but technically in the same family.

Australia’s Robern Menz

Australian nougat (notably from South Australia) is a distinct, chewier style, often with macadamia nuts and bush flavours; a local artisan tradition separate from European nougat.