Nougat de Montélimar (French White Nougat)

Nov 3, 2026 · By VanillaGoods

Dessert Candy confections Vanilla: Beans Medium

Nougat de Montélimar (French White Nougat)

A soft, fragrant white nougat of whipped egg white, honey and sugar syrups loaded with toasted almonds and a few pistachios. Our home version follows the classic composition. Makes 24 pieces in about 24 hr 30 min.

Prep 30 min

Cook 720 min

Cooling 12 hr

Total 24 hr 30 min

Yield 24 pieces

Diet Dairy free, Gluten free

Ingredients

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pieces

2 ⅓ cups (280 g)whole almonds, toasted
2 ½ tbsp (20 g)shelled pistachios
9 tbsp (200 g)honey
1 cup (200 g)granulated sugar, for the syrups
2 ½ tbsp (50 g)glucose syrup
¼ cup (60 ml)water
2 (66 g)egg whites, room temperature
1 tbsp (15 g)granulated sugar, for the meringue
1vanilla bean, seeds scraped
¼ oz (2 g)edible wafer paper

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Instructions

Toast the almonds on a sheet pan at 325 F (165 C) for 10 minutes; keep them warm. Line a 7-inch (18 cm) square pan with wafer paper.
Whip the egg whites in a stand mixer to soft peaks, add the 15 g sugar and whip to stiff peaks.
In a small pan, cook the honey to 250 F (121 C), then add it to the whites in a thin stream while mixing on medium.
Cook the sugar, glucose and water to 300 F (149 C) in a separate pan, then add it to the mixer slowly, with the vanilla seeds.
Whip on high for 8 to 10 minutes until thick, matte and difficult to stir.
Fold the warm nuts into the mixture with an oiled spatula.
Press into the pan, cover with a second wafer sheet and weight with a board for 2 to 3 hours.
Cut with an oiled knife once set, after 12 hours.

Tips

The hot syrups partly cook the whites; for extra safety use pasteurized egg whites.
Work quickly after folding in the nuts; the nougat sets fast and becomes unspreadable.
A copper or heavy pan helps hold steady syrup temperatures.
Syrups reach 250 to 300 F (121 to 149 C); use a deep mixer bowl and pour slowly. The egg white is only cooked by the hot syrup, so use pasteurized egg whites if you are serving anyone at risk.

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Recipe FAQ

How long does it take to make nougat de montélimar (french white nougat)?

Plan on 30 minutes of prep and 12 hours of cooking, plus 12 hours to chill. The recipe makes 24 pieces.

How should I store nougat de montélimar (french white nougat)?

Wrap pieces in wax paper and keep airtight at cool room temperature for up to 1 month.

Can I make nougat de montélimar (french white nougat) ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Can I use a different form of vanilla?

Yes. This recipe uses 1 vanilla bean, seeds scraped. Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Montélimar nougat is a French protected-origin (IGP) confection of honey, egg white and toasted almonds, recognized in 2024. Serve it with espresso.

Estimated · per serving

Nutrition

Per serving = 1 of 24 servings this recipe makes.

140 Calories / serving

6.2g Fat

20.3g Carbs

2.9g Protein

18.0g Sugar

Whole recipe (24 servings): ~3360 cal · 149g fat · 487g carbs · 70g protein · 432g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.