Method

• 1.
  Line a baking tray with baking paper. Lay two sheets of rice paper over the baking paper, slightly overlapping, to cover. Place eggwhites and a pinch of salt in the bowl of a stand mixer tted with the whisk attachment.
• 2.
  Whisk on high speed until stiff peaks form.
• 3.
  Meanwhile, combine the sugar, honey and 1/3 cup (80ml) water in a saucepan over medium heat. Stir to dissolve sugar, then cook until syrup reaches 126-128°C on a sugar thermometer.

• 4.
  Reduce stand mixer speed to low and, with the motor running, slowly pour the hot syrup into the eggwhites in a thin, steady stream.
• 5.
  Increase speed to high and whisk for 10-12 minutes until thick and glossy. Fold in almonds. Spread onto the centre of the rice paper and top with remaining 2 sheets rice paper, slightly overlapping the sheets.
• 6.
  Using a rolling pin, gently roll the mound of nougat so that it spreads evenly under and across the paper to form a 1cm-thick slab. Set aside to cool at room temperature, then, using a sharp knife dipped in hot water, trim edges and cut into 3cm squares. Serve.