I am trying to perfect a nougat recipe but with middling results. I can get the temp down, can sort of wait until the humidity is low, but I think one step thats difficult for me to 'get right' is when I add the syrup mixture to the egg white mixture. It seems like my hand mixer is not strong enough to sufficiently aerate the nougat once it gets heavier.
I did once make it in a powerful kitchenaid and that seemed to give me a weird result--it kind of broke apart and was soft and hard. I want to say this is because there was more air in the mix. However, a few things went wrong during that attempt so I cant be sure. How does more or less aeration influence the final result? Thank you!
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