Licorice Egg White Candy

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A classic Uzbek sweet inspired by nishalda, this airy candy combines a hard-cooked licorice syrup with whipped egg whites for a light, foamy texture. The deep, herbal sweetness of licorice root infuses each bite with a gentle anise-like fragrance that lingers.

Nutrition Facts

Per serving (estimated)

• 140 kcalCalories
• 0.5 gFat
• 0 gSaturated Fat
• 33 gCarbs
• 0 gFiber
• 32 gSugar
• 2 gProtein
• 55 mgSodium
• 30 mgPotassium
• 6 mgCalcium
• 0.1 mgIron
• 0 mgVitamin C
• 0 mcgVitamin A

Ingredients

For the licorice syrup

• 1 1/2 cups granulated sugar
• 1/3 cup water
• 2 tablespoons dried licorice root pieces (about 8 g)
• 1 teaspoon fresh lemon juice

For the candy base

• 2 large egg whites, at room temperature
• 1/4 teaspoon fine salt
• 1 teaspoon cornstarch
• 1 tablespoon powdered sugar, for dusting
• 1 tablespoon chopped walnuts or pistachios, for dusting (optional)

Directions

1. Combine the sugar, water, and licorice root in a heavy saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves, then stop stirring and cook until the syrup reaches 240°F (115°C) on a candy thermometer, about 8 minutes.
2. Meanwhile, place the egg whites and salt in a clean, grease-free bowl. Beat with an electric mixer on medium speed until soft peaks form, then sift in the cornstarch and continue beating to stiff, glossy peaks.
3. Remove the licorice root pieces with a slotted spoon and discard them. Increase the heat under the syrup to high and continue cooking until it reaches 305°F (152°C), the hard-crack stage, about 5 more minutes.
4. With the mixer running on low, very slowly drizzle the hot syrup in a thin stream into the beaten egg whites, taking care to pour against the side of the bowl rather than directly onto the whisk.
5. Increase the speed to high and beat the mixture for 3 to 4 minutes, until it becomes thick, pale, and slightly matte, like a soft marshmallow meringue.
6. Quickly transfer the mixture to a parchment-lined loaf pan or pipe small mounds onto a parchment sheet using a piping bag fitted with a star tip.
7. Let the candy set at room temperature for 1 to 2 hours until firm and dry to the touch, then dust lightly with powdered sugar and, if using, the chopped nuts.
8. Cut into bars or break apart into irregular pieces and serve, or store in an airtight container between layers of parchment for up to 2 weeks.

Cook’s Notes

• Use a heavy-bottomed saucepan and a reliable candy thermometer; the syrup passes quickly from soft ball to hard crack and can scorch easily.
• Beating the egg whites in a spotlessly clean, grease-free bowl is essential for maximum volume and stability.
• Drizzle the syrup in a slow, steady stream; adding it too fast will deflate the meringue and leave streaks of uncooked sugar.
• If you do not have licorice root, substitute 1/2 teaspoon of pure licorice extract stirred into the syrup just before combining it with the egg whites.
• For an extra-traditional finish, dust the pieces with a mixture of cornstarch and powdered sugar instead of nuts to keep the surface dry and the texture clean.

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