NOUGAT OF MONTELIMAR 

Make a sugar syrup cooked at 140°C with water, sugar, glucose, and honey.

Whisk the egg whites.

Pour the syrup over the egg whites in the same way as an Italian meringue.

Turn at high speed for 3 or 4 minutes while heating the bowl with a thermix.

Next, reduce the speed while continuing to heat to obtain the desired final texture.

Put a bit of nougat paste in very cold water to get the final texture.

When the paste is finished, add the hot almonds and pistachios and pour the mixture on a greased baking sheet or a wafer paper.