Method

• 1.
  Grease a 23cm square tin and line with baking paper. In a bowl, combine the icing sugar and cornflour. Sift a fine layer of the icing sugar and cornflour mixture into the prepared tin. Set the remaining mixture aside.
• 2.
  Place the egg whites, cream of tartar and 25g caster sugar in a stand mixer fitted with the whisk attachment. (Do not start whisking at this point).
• 3.
  In a small saucepan, combine the honey and pineapple juice. Set aside. In a separate medium saucepan, combine the remaining caster sugar, liquid glucose and 1/2 cup (125ml) water and heat over medium heat to 110°C, stirring until sugar dissolves, then begin heating the honey and pineapple mixture over medium heat. Keep heating the sugar and glucose. Once honey mixture reaches 105°C, begin to whisk egg whites on high speed.
• 4.
  When the honey mixture reaches 130°C, pour it over the egg whites while continuing to whisk on medium speed, then increase to high speed. Once the sugar and glucose mixture reaches 170°C, pour it over the egg whites while continuing to whisk on medium speed, then increase to high speed.
• 5.
  Change the whisk on the stand mixer to a paddle attachment and continue to mix. (To remove the mixture from the whisk, dip your clean fingers in a bowl of chilled water and run them along each wire.)
• 6.
  Test the consistency of the nougat by placing a small amount in a bowl of chilled water. The texture should be firm. If the mixture is too soft, apply some heat to the outside of the mixer bowl with a hair dryer to evaporate the excess moisture.
• 7.
  When you reach the correct consistency, add white chocolate and mix to combine. Mix in the warm almonds and coconut. Spoon the mixture into the prepared tin, then dust the top with some more of the icing sugar and cornflour mixture. Press the nougat to create a flat, even surface.
• 8.
  Leave to set at room temperature until cool. Remove from the tin and use a large knife to cut the nougat into 3cm squares (or leave in long strips), dusting with the icing sugar and cornflour mixture as you go to prevent the nougat from sticking.