Because this recipe has so few ingredients, it's critical that every element be at its best.
There is something really special about how flavored ice shaves off itself and breaks up into crystals and how that reacts on your tongue. Just like a kiss.
I learned this nougat while working on the Bouchon Bakery cookbook, wherein executive pastry chef Sebastien Rouxel makes a version for the bakery. I've simplified his recipe for the home kitchen (corn syrup instead of glucose and no cocoa butter, which he uses to get a cleaner cut). But it all basically comes down to the temperature you cook the sugar to; because it's added hot to the egg whites, it ultimately cooks the whites and becomes a foamy white candy into which nuts and fruit are stirred. I love the combination of pistachio, almond, cashew, and cherry, but virtually any toasted nuts or dried fruits can be used.