INGREDIENTS

INSTRUCTIONS

Cook the water and sugar, in a heavy bottomed 2-quart saucepan, until the
syrup moves away from the bottom.  Add the honey and cook down by a third.
Whip the egg whites until soft peaks form and add the cream of tartar.
Gradually add the powdered sugar and beat until stiff peaks form, then add
by spoonfuls to the honey mixture.  Transfer the mixture to a double
boiler and cook, stirring constantly, for 15 to 20 minutes, until it cooks
down a bit.  Beat until the mixture looks "dry".  Stir in the chopped nuts
and cool.  On a work surface covered with waxed paper, spread a wafer with
1/4 of the honey mixture about 3/4 of an inch thick.  Cover with a second
wafer and press down evenly.  Spread another fourth of the honey mixture
on the second wafer and top with a third wafer.  Repeat to makd a second
nougat.  Wrap each one tightly in heavy foil and refrigerate overnight.
Trim off the edges and cut into 3/4-inch strips, then cut each strip
diagonally into 2 1/2-inch pieces.
Serve with tea.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/day.zip

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