Mamy Nugat - Mother's Nougat

Instructions

Cook water & sugar, in a heavy 2-qt saucepan until syrup moves away from pan bottom.
Add honey then cook down by a 1/3.
Whip egg whites until soft peaks form then add cream of tartar.
Gradually add powdered sugar as you beat until stiff peaks form.
Add by spoonfuls to honey mixture.
Transfer mixture to a double boiler then cook while stirring constantly for 15-20 mins.
Beat until mixture looks "dry".
Stir in chopped nuts then cool.
Spread a wafer with 1/4 of honey mixture about 3/4" thick on a work surface covered with waxed paper.
Cover with a 2nd wafer then press down evenly.
Spread another 4th of honey mixture on 2nd wafer then top with a 3rd wafer.
Keep repeating to make another nougat.
Wrap each tightly in heavy foil then refrigerate overnight.
Trim off edges then cut into 3/4" strips. Next cut each strip diagonally into 2 1/2" pieces.
Serve with tea.

Author's Comments

Traditional Russian, Ukrainian, Slavic recipe!

ORIGIN:
Dr. Nadia Dereshev, Kyiv-Ukraine, circa 1995

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