The Montélimar nougat is composed of almonds, honey, and a light mousse of egg whites. The latter lightens the dough and gives it its traditional whitish color. Traditionally, nougat was baked at home, not by skilled nougat makers (in French nougatiers).

Jul 20, 2010 · If you’ve ever traveled to the South of France or had the good fortune of trying the local confection Nougat de Montélimar you know that once you take a bite of that chewy bar filled with the heady taste of honey and the crunch of roasted pistachios and almonds, you’re hooked.

Nougat has been around for thousands of years but it arrived in Montélimar in the 19 th century. With typical French flair, the locals took the original ingredients and created something uniquely French by adding eggs, their famous almonds and local honey.

Montélimar nougat is one of the 13 'desserts' traditionally served on the Christmas table in Provence. Along with dried fruits, pompe a l'huile (a sweet olive oil bread) and a cake flavoured with orange blossom and fresh fruit, it is one of the four 'essential' desserts.

Depuis 1848, le Nougat Chabert & Guillot est fabriqué dans les ateliers de Montélimar par des Maîtres-Nougatiers. Grâce à un savoir-faire alliant tradition et innovation, la Fabrique vous offre des produits de qualité et la promesse de vivre d’inoubliables moments de dégustation…

Jul 23, 2014 · Making Classic Nougat at Home. Look at this image – a perfect mosaic made from sugar and nuts. The combination of chewy nougat and crunchy nuts is a classic combo and easier to make a to home than you might imagine, as long as you have a reliable candy thermometer. Pay heed to the temperatures and you will be successful.

Oct 17, 2010 · French confiserie and, in particular, making Nougat de Montélimar (a.k.a., nougat blanc, or torrone in Italian) has become a minor obsession and happy diversion of mine. At every step of the process the substances involved are quite beautiful, and the end result has a sublime taste and texture

Jun 12, 2014 · Straight from the rolling meadows and lavender fields of the Provence region of France, Nougat Montelimar is a French delicacy. This egg-white based nougat is full of roasted almonds and pistachios and delicately sugared with fragrant honey. It’s sweet, soft and chewy with a complimentary crunch.

The iconic nougat de Montelimar, the pride of Provence, boasts a simple yet sublime recipe, comprising lavender honey, whipped egg whites (beaten into a snowy froth, hence its pristine white color), and almonds.