We’re Obsessed with These Moroccan Candies

Zaban (aka nougat) will satisfy any sweet tooth.

When I first learned about the Moroccan (and increasingly, Israeli) post-Passover holiday of Mimouna, I was most excited about the foods — between the traditional dried fruits, dates and crepes with honey, Mimouna is clearly a festival for the sweet-toothed. I was particularly eager to try zaban (nougat), because, well, candy.

As it turns out, the zaban made at home for Mimouna isn’t like the confection in a Snickers bar. Recipes vary, but most are either a foamy, uncooked meringue, or a honey-flavored soft caramel. Both versions I’ve included are simple to prepare and are served decorated with nuts (almonds or walnuts are traditional), and eaten with a spoon.

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Moroccan Nougat, Two Ways

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Perfect for Mimouna, or any celebration.

  • Total Time: 1 hour 25 minutes



For the whipped nougat:

  • ¾ cup or 4 egg whites (you can use pasteurized egg whites)
  • 3 Tbsp sugar
  • dash of almond extract (optional)
  • almonds or walnuts

For the honey-almond nougat:

  • ¼ cup honey
  • ½ cup sugar
  • 2 Tbsp water
  • 1 egg white
  • pinch of salt
  • dash of almond extract (optional)
  • almonds or walnuts


  1. For the whipped nougat, start by combining the egg whites, sugar and almond extract in a bowl. Using an electric mixer, beat on high speed for about 8 minutes, or until the nougat looks like heavy whipped cream. Cover and refrigerate for at least 1 hour. When ready to serve, add the nuts.
  2. For the honey-almond nougat, in a saucepan combine the sugar, honey and almond extract with 2 Tbsp  water. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture starts to bubble.
  3. In a bowl, combine the egg white and salt, and beat on high speed until the egg white thickens, about 4 minutes.
  4. While beating the egg white, slowly add the hot sugar/honey mixture to the bowl. Beat for another 6-8 minutes. The nougat should be thick and gooey, and stick to a spoon. Decorate with nuts, and serve.
  • Author: Elizabeth Michaelson
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Category: Dessert
  • Method: Quick
  • Cuisine: Holiday

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