1 Place the nuts on a baking sheet and toast them lightly in the oven for 5 minutes. Rub them briskly with a doth to loosen their skins. Chop and reserve.
2 Bring wine to a boil and reduce by half. Add the sugar and continue boiling to soft ball stage.
3 Beat the egg whites with a pinch of salt to stiff peaks. Continue beating and slowly add the syrup.
4 Place the colored meringue in dessert glasses and sprinkled with chopped nuts.
Advice of Wine to combine
Suggest from Sommelier
When a dish has wine as an ingredient, we commonly accompany it with the same wine. In this particular case, given the characteristics of lush, creamy sweetness of the dish, I find neither affinities nor contrasts that would allow it to pair with a red wine. In a late harvest wine from Casablanca, with a viscous texture and fruity sweetness 1 do find an affinity that enhances both the dessert and the wine.
Salmon Cebiche
Delicious salmon cebiche style.
Pasta with Bolonese Sauce
For pasta dishes based on tomato sauce, we preferably choose fresh red wines.
Orange-Marinated Cherimoya
This fruit is sweet, juicy, ripe, and aromatic, along with the freshness contributed by the orange juice is amazing dessert.