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Pilar's Chilean Food & Garden

Pilar's Chilean Food & Garden

A recipe blog by a Chilean living in the USA

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Chilean Wine Meringue Dessert

December 2, 2021 by Pilar Hernandez

Versión en español

Chilean Wine Meringue DessertWine 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.

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Chilean Wine Meringue Dessert

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A very old traditional Chilean dessert.

  • Total Time: 25 minutes
  • Yield: 8

Ingredients

Units
  • 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)

Instructions

  1. 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.
    Bain Marie for wine dessert
  2. 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.
    whisking the wine, egg whites and sugarwine dessert
  3. 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.
    Cool down wine dessert
  4. Serve immediately sprinkled with nuts or distribute in individual bowls and refrigerate.
    hard peaks turron de vino
  5. If you make them ahead of time, do not add the nuts, and give it a quick whisk before serving.
    Chilean Wine Meringue Dessert - turron de vino Chilean Wine Meringue Dessert - turron de vino
  • Author: Pilar Hernandez
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Stove
  • Cuisine: Chilean

Keywords: Turron de vino, Chilean dessert, Wine Meringue

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Chilean Wine Meringue Dessert

 


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If you enjoyed this recipe, you would also enjoy my cookbook* featuring 75 Chilean recipes for all seasons. It is lovingly written and scrumtpiously photographed, and you’ll delight in the best that Chilean cuisine has to offer, with easy-to-follow recipes tailored to American ingredients and grocery stores.

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Category: Chilean Desserts, Desserts

About Pilar Hernandez

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  1. Jessie | Kitschen Cat

    October 24, 2016 at 8:42 am

    This is so intriguing! I’m pinning now to make later 🙂

    Reply
    • Pilar Hernandez

      October 25, 2016 at 8:02 am

      It’s different, very smooth, hope you like it.

      Reply

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  1. Turrón de vino | En Mi Cocina Hoy says:
    June 14, 2021 at 8:15 pm

    […] English version […]

    Reply

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