Wine meringue is one of the Chilean deserts we often ate at my grandmother’s. Usually, my mom or my grandmother would prepare the syrup, and my aunt would beat, and I was in charge of holding the bowl steady. I was never promoted to making syrup, and truth be told, it was probably for the best because it stresses me to make syrup, especially with children around (the risk of burns scares me).
You may be wondering how I’m bringing this recipe that consists of wine syrup and meringue; well, there’s another way of making it, and it turns out just as delicious — and in my opinion, it’s much safer and simple to make. Try it and let me know what you think.
I had to laugh while making this recipe because, as you may know, my KitchenAid lives on my counter, and I use it all the time, but for this recipe, I needed a humble hand mixer, which I knew had, but could not find. There are still things that have not found their place in the new house, and I have a hard time figuring out where I put them.
This is a simple dessert, but also a very creative one. It makes use of 2 ingredients that are typically leftovers: egg whites and leftover wine.
Tips to make your wine meringue spectacular
Can I do it the day before?
In general, it is richer fresh, but if you don’t have a choice, you can make it the day before and give it a vigorous whip by hand or with the mixer before serving.
With this recipe, does all the alcohol in the wine evaporate?
No. If you wish, you can heat the wine and flambe 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 is good for flavoring, for example, vanilla or orange. The extracts are added at the end when the meringue is ready. You can also use coffee dissolved in the same amount of 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.Print
A very old traditional Chilean dessert.
- 4 egg whites
- 1 cup of granulated sugar
- 1/2 cup of wine (any variety that you drink and like works)
- 1/2 cup of chopped walnuts (browned in the pan if you like)
- 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 for the water to boil 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 sugar is dissolved (test rubbing the mix in between your fingers) and then high speed until it forms hard peaks.
- Remove the bowl (careful, 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.
Keywords: Turron de vino, Chilean dessert, Wine Meringue