法国人卖的， 这么巨大的蛋白糖饼， 掺的是坚果。平常看到的都是小条的nougats 糖

Nougat (US: /?nu?ɡ?t/ NOO-g?t, UK: /?nu?ɡɑ?/ NOO-gah;^[1][2][3][4] French: [nuɡa]; Azerbaijani: nuqa; Persian: ????‎) is a family of confections made with sugar or honey, roasted nuts (almonds, walnuts, pistachios, hazelnuts, and macadamia nuts are common), whipped egg whites, and sometimes chopped candied fruit. The consistency of nougat is chewy, and it is used in a variety of candy bars and chocolates. The word nougat comes from Occitan pan nogat (pronounced [?pa? nu??at]), seemingly from Latin panis nucatus 'nut bread' (the late colloquial Latin adjective nucatum means 'nutted' or 'nutty').

Nougat

Nougat bar
Type	Confection
Main ingredients	White nougat: sugar or honey, nuts (almonds, walnuts, pistachios, hazelnuts), egg whites, sometimes candied fruit Brown nougat: sugar or honey, nuts (almonds, walnuts, pistachios, hazelnuts) Viennese or German nougat: sugar, nuts, chocolate
Variations	Gaz (candy), torrone and turrón
Food energy (per 100 serving)	398 kcal (1666 kJ)
Cookbook: Nougat   Media: Nougat

Two basic kinds of nougat exist. The first, and most common, is white nougat or Persian nougat (gaz in Iran; turrón in Spain), made with beaten egg whites and honey; it appeared in the early 15th century, in Alicante, Spain with the first published recipe in the 16th century,^[5] and in Montélimar, France, in the 18th century (Nougat of Montélimar). The second is brown nougat (nougat noir in French, literally 'black nougat'; croccante in Italian, meaning 'crunchy'), which is made without egg whites and has a firmer, often crunchy texture.