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Homemade nougatine – crunchy shards for cake decoration
Homemade nougatine made with caramelized sugar, toasted almonds and a splash of lemon juice. An ultra‑fine crisp that elevates tiered cakes, ice creams and biscuits. Easy, quick and additive‑free!
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Cost Breakdown
Critical Success Points
- • Caramelize the sugar without burning it
- • Coat the almonds quickly before the caramel hardens
- • Roll the still‑warm nougatine between two papers to prevent it from sticking
Safety Warnings
- • Caramel reaches over 170°C: handle with kitchen gloves and avoid any skin contact
- • Never touch the caramel with your fingers; in case of burn, rinse immediately with cold water
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