What is snow nougat? The great unknown of Christmas

The classic nougats, hard and soft, chocolate, hazelnut, and even coconut, invade our shopping cart, our table, and our stomach every Christmas. However, the snow nougat has always been there, silent, discreet, almost invisible. Very few know it, and there are hardly any confectioneries where you can find it because they have fallen into oblivion of the general public. Snow nougat does not appear in advertisements, it does not have versions with truffle or quinoa, and it does not usually occupy the covers of gastronomic magazines. But if you have ever tasted it, you remember it. Because it is one of those sweets that stay in your memory, like the Christmas carols your grandmother used to sing.

At Casa Mirawe have been making turrón de Nieve for more than 180 years, that is why, for many, it is the most authentic of all. If you don’t know it, we are going to introduce it to you in this article. And, if you have already tried it, get ready to fall in love again.

A nougat with a winter name

The name is not casual: “turrón de nieve” refers to its white color, its delicate appearance and, why not say it, to the nostalgic air it gives off. It is a sweet that does not contain honey or eggs, unlike the nougat from Alicante or Jijona. What it does have is the essential: ground raw almonds, lemon zest, cinnamon and sugar, similar to a delicate marzipan. It is so called because of its whitish color and purity, and is typical of Jijona, although not very well known outside, offering a delicate and aromatic flavor, often with pieces of candied fruit.

The result is a white, fine, smooth paste with an elegant flavor and slightly earthy texture that melts in the mouth like a snowflake. It is one of the few nougats that does not seek to dazzle, but to comfort.

Where was the snow nougat born?

Although it does not have an official “denomination of origin”, turrón de nieve is part of the traditional Christmas confectionery of Madrid and other areas of central Spain. In the case of Casa Mirait has been present on our counters since the middle of the 19th century.

It was originally a simpler way of preparing nougat, without the need to cook honey or whip egg whites. It was perfect for those who wanted a Christmas sweet with few ingredients, but with almonds as the main ingredient. And yes, it was also a cheaper nougat, which made it very popular in times of scarcity.

Why has it fallen into oblivion?

Good question. Maybe because it has no brightness or flashy colors. Maybe because its flavor is more subtle and less immediate than that of other sweeter turrones. Or because it is hard to find: not all confectioneries make it, much less with traditional methods.

At Casa Mira, however, we continue to make it by hand, with patience, with good marcona almonds and without haste. Because we believe that there are sweets that should not disappear. And because there are customers who, every December, come exclusively for it.

How do you eat snow nougat?

Unlike hard nougat, which must be attacked with determination, snow nougat is easy to cut. It is served in small portions and is perfect to accompany a black coffee, a soft infusion or even a glass of aniseed liqueur.

As it is not excessively sweet, it is ideal for those who are looking for a more balanced Christmas dessert. It is also suitable for people who do not tolerate eggs, as it is egg-free.

And, although it is sometimes presented as a tablet, at Casa Mira we also serve it as a ball wrapped in tissue paper, as it used to be in the old days.

Craftsmanship, every step of the way

The secret of the snow nougat is in the texture and quality of the almonds. At Casa Mira we use marcona almonds, the finest, peeled and ground to a smooth paste. Then it is mixed with sugar and worked until the right density is achieved. There are no preservatives, colorings or stabilizers. Only natural ingredients and expert hands.

Once the mixture is ready, it is molded and left to rest, so that it acquires that unique consistency: neither hard nor soft, but a kind of more delicate and aromatic marzipan. When cut, it crumbles slightly, and that is a good sign: it means that it has not been caked with chemicals or pressed by machine.

To give as a gift or not to share

Looking for a special nougat, different, with history? Snow nougat is perfect to surprise at the Christmas table. It has that air of a hidden jewel, a sweet that only those who know how to make it know. And that gives it a special value.

In addition, since it does not contain egg or honey, it is an interesting option for people with certain food restrictions (although we always recommend checking the composition with us if there is any specific allergy).

On our trays, next to the classics from Jijona and Alicante, the snow nougat shines for its discretion. But there it is, like the elegant guest who doesn’t say much, but when it speaks, everyone listens.

Have you ever tried it?

If you didn’t know this nougat, this may be the year to discover it. And if you’ve tried it once, you’ll surely know what we’re talking about. Not everything at Christmas has to be noisy, modern or reinvented: there are pleasures that remain because, simply, they are well done.

Where to find it?

In our store in the center of Madrid, the snow nougat is one of those treasures that sells out fast. You can come and get it, or call us to make a reservation. You can also include it in your online orders. Ask for it, it is sometimes hidden among so much Christmas variety.

At Casa Mira, we’ve been doing it as we always have, for more than a century. And we don’t plan to stop doing it.