Preheat the oven to 100 °C (212 °F). Place almonds, hazelnuts and pistachios on a baking sheet lined with parchment paper. Heat for 10 minutes to warm but not toast the dried fruit.

In a saucepan, add the honey and place it on the stove with it off, being ready to heat it up to bring the temperature to 130 °C (266 °F).

In another saucepan, combine 200 g sugar, water and grated lemon zest. Heat over medium heat. The sugar mixture must reach 145 °C (293 °F).

Check the temperature periodically, when it hits 110 °C (230 °F), also heat the honey to medium-low. You’ll need to monitor both carefully with a cooking thermometer.

As your syrups heat, whip egg whites with 10g sugar until foamy.

Continue whipping as both syrups heat on the stove. Once the honey reaches temperature, slowly add it to the egg whites. Do the same with the hot sugar mixture. Keep whipping with an electric mixer, until the mixture is white and dry.

Fold in your toasted nuts, then transfer the mixture to a pot. Heat gently for a few minutes, stirring constantly with a spoon. Remove from heat and stir until cooled and white.

Line a rectangular mold (24-10 cm or 9×4 inches) with edible wafer paper. Pour your warm, soft nougat mixture into the mold, ensuring an even distribution. Use a moistened spatula to smooth the top surface, creating a uniform thickness. Top with another wafer and press firmly.

Allow your white nougat to cool completely at room temperature.

Once cooled, carefully remove the nougat block from the mold. Using a sharp, non-serrated knife, cut your nougat into bars. For clean cuts, warm your knife blade in hot water and wipe it dry between each slice. This prevents the sticky nougat from adhering to the blade, ensuring smooth, professional-looking edges on your homemade white nougat bars.