Wine Wednesdays: Wine Laced Meringue

4 months ago


Turron De Vino

Makes 6-8 servings

1 cup Sugar

1 cup Red wine (We used Cabernet Sauvignon)

3 Egg whites

*Toasted nuts for garnish (walnuts, pistachios, or hazelnuts)

  1. In a medium saucepan, boil sugar and wine until thread point, about 230°F–235°F or until it resembles a syrup.
  2. In the meantime, beat the egg whites until they form soft peaks.
  3. Slowly add the syrup to the egg whites in a steady flow. Reserve a small amount of the syrup for garnish.
  4. Beat mixture until it completely cools down and it is soft and shiny.
  5. Pipe or spoon meringue into wine glasses. Drizzle in some wine syrup and toasted nuts. Serve immediately.

TIP: If syrup for drizzling gets too thick, just add a little more wine and/or sugar and reheat.

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