White chocolate nougat

Ingredients:

• 225 g white chocolate, finely chopped
• 3 large egg whites (room temperature)
• 1/4 teaspoon salt
• 2.75 cups corn syrup
• 1.3 cups of sugar
• 1/2 cup water
• 2 tsp vanilla extract
• 1/2 cup dried cranberries
• 1/2 cup dried apricots, finely chopped
• 1/2 cup salted pistachios

Preparation:

1. Prepare a 22x22 cm pan by lining it with foil and spraying it with non-stick cooking spray. For a thinner nougat, use a 22x33 cm pan.
2. Melt the white chocolate in the microwave, stirring every 30 seconds to prevent it from overheating. Then let it cool to room temperature.
3. Place the egg whites and salt in the bowl of a large stand mixer that has been thoroughly washed and dried.
   
   
   If there is any fat residue in the bowl or on the whisk, the whites will not beat well.
4. In a large saucepan over medium heat, combine the corn syrup, sugar, and water. Stir until the sugar dissolves, then brush down the sides of the pan with a wet pastry brush to remove any sugar crystals. Insert a candy thermometer and cook the syrup, without stirring, until it reaches 110°C (220°F).
5. When the temperature reaches 110°C, begin whipping the egg whites with a mixer fitted with a whisk attachment. Whip until stiff peaks form. Ideally, this should be reached simultaneously with the syrup reaching 116°C, but if the egg whites form stiff peaks before the syrup is ready, turn off the mixer. Replace the whisk attachment with the paddle attachment.
6. When the syrup reaches 250°F (116°C), remove the saucepan from the heat and carefully pour about 3/4 cup of the hot syrup into a large measuring cup. Return the saucepan to the heat to continue cooking.
7. Turn mixer speed to low and slowly and carefully pour 3/4 cup syrup into egg whites.
8. Continue beating the whites on medium-low speed while preparing the remaining syrup, which should reach 138°C (275°F).
9. Pour the remaining syrup into a large measuring cup with a spout—this makes pouring much easier and safer. With the mixer running, slowly pour in the hot syrup.
   
   
   Be very careful: You can burn yourself with syrup.
10. Once the sugar is thoroughly mixed into the mixture, turn off the mixer. Pour in the melted chocolate and vanilla extract and mix well with a rubber spatula. Add the dried fruit and pistachios and mix everything together. The mixture will be thick and sticky.
11. Place the mixture into the prepared pan. Let it sit at room temperature for a few hours. At this temperature, the nougat will remain soft and airy, so to ensure smooth cutting, refrigerate it until it hardens. Use a large, sharp chef's knife to cut. If the nougat is too sticky, rinse the knife with hot water before cutting.