In the production characterized by enormous needs of yolks rather than eggs, and to give a completely different result, it is certainly not possible to use the previously packaged pasteurized yolk.

The use of fresh yolks in the production of large leavened products and artisanal products gives a different result as the liquid eggs have undergone pasteurization that degrades their proteins, resulting in difficulty in incorporating them.

The egg white resulting from this process can be an excellent starting point for the production of nougats.

There is a myriad of stories regarding the birth of this product, so I wouldn’t dwell too much on evaluating who was the first, however, I am sure that staying in simplicity is a fundamental aspect.