Soft White Nougat

Method

1. Heat water for the bain-marie and simultaneously heat the sugar syrup (water, sugar, honey) over low heat.
2. Toast the almonds, hazelnuts, and pistachios in a static oven at 150°C for 10 minutes. Keep them warm until use.
3. Whip the egg whites with a little sugar until stiff peaks form.
4. When the honey reaches 125°C, move the pot to the bain-marie.
5. Add the sugar syrup when it reaches 145°C.
6. Continue whipping for 10 minutes.
7. Add lemon zest and vanilla.
8. Add the still-warm nuts to the mixture and fold in.
9. Line a baking sheet with parchment paper and place a sheet of edible wafer (20x30 cm).
10. Wet your hands with lemon juice and spread the mixture evenly onto the wafer.
11. Let rest at room temperature for 12 hours.
12. After resting, cut into small pieces, greasing the knife blade with olive oil.
13. Optionally, trim the edges for a cleaner look.
14. Serve in a decorative manner.