Turrón de Vino Wine Meringue is a Chilean dessert we often ate at my grandmother's. Usually, my mom or grandmother prepared the syrup, my aunt whisked, and I held the bowl steady.
I was never promoted to making syrup, and the truth is told, it was probably for the best because it stresses me to make syrup, especially with children around (the risk of burns scares me).
There's another way of making it, and it turns out just as delicious—and, in my opinion, it's much safer and simpler to make. Try it and let me know what you think.
This is a simple dessert but also a very creative one. It uses two ingredients that are typically leftovers: egg whites and leftover wine.
Tips to make your Turrón de Vino spectacular:
Can I do it the day before?
Generally, it is richer fresh, but if you don't have a choice, you can make it the day before and vigorously whip it by hand or with the mixer before serving.
With this recipe, does all the alcohol in the wine evaporate?
No. If you wish, heat the wine and flambé it (light the surface) before using it in the recipe. That removes the most amount of alcohol.
What other flavors can I give it?
Any essence, such as vanilla or orange, is good for flavoring. The extracts are added at the end when the meringue is ready. You can also use coffee dissolved in the same liquid as wine.
Can I use other wines for the wine meringue?
Yes, I don't recommend mixing wines, but any wine you like to drink can be used in this recipe.
You may also be interested in this recipe: Homemade Wine Jelly.
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Turrón de Vino Chilean Wine Meringue Dessert
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8
- Category: Dessert
- Method: Stove
- Cuisine: Chilean
Description
A very old traditional Chilean dessert.
Ingredients
- 4 egg whites
- 1 cup of granulated sugar
- ½ cup of wine (any variety that you drink and like works)
- ½ cup of chopped walnuts (browned in the pan if you like)
Instructions
- Prepare a Bain Marie: Put 2 cm of water in a big pot and bring to a boil. Place a bowl on top and lower the heat to a minimum so the water boils gently. The bowl must not touch the water, just the steam.
- Place the ingredients in a bowl, except for the nuts, and beat first at low speed with a whisk until the sugar is dissolved (test by rubbing the mix between your fingers) and then at high speed until it forms hard peaks.
- Remove the bowl (carefully, it will be hot) from the Bain Marie and keep beating on the counter at high speed until the mix cools.
- Serve immediately sprinkled with nuts or distribute in individual bowls and refrigerate.
- If you make them ahead of time, do not add the nuts, and give it a quick whisk before serving.
Jessie | Kitschen Cat says
This is so intriguing! I'm pinning now to make later 🙂
Pilar Hernandez says
It's different, very smooth, hope you like it.