Wine Nougat
Indulge in the delightful flavors of this classic Chilean treat, where luscious wine nougat meets a vibrant red fruit sauce and a crunchy layer of caramelized nuts. This sweet masterpiece combines the rich essence of wine with the bright notes of berries, all topped off with a satisfying crunch. Perfect for impressing guests or enjoying a cozy night in, this dessert is a must-try!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥛Dairy & Eggs(1)
- egg whites
🫙Pantry Staples(1)
- sugar
🧂Spices & Seasonings(1)
- nuts
🍯Sauces & Condiments(1)
- red fruit sauce
📦Other(1)
- red wine
👨🍳 Instructions
- 1
In a small pot, combine all ingredients for the red fruit sauce and set aside when ready.
- 2
In another pan, heat sugar until it turns caramel color, add nuts, and cool on parchment paper before chopping finely.
- 3
In another pot, prepare the red wine syrup until it reaches the soft ball stage.
- 4
Slowly pour the syrup into the beaten egg whites while continuing to beat until cooled.
- 5
Serve in a preferred container with a couple of tablespoons of the red fruit sauce, plenty of nougat, and top with caramelized nuts.
💡 Pro Tips
- ✓Heat your sugar for caramelization to exactly 340-350°F (hard crack stage) because this temperature creates the ideal amber color and nutty flavor compounds without burning.technique340-350°F
- ✓Cook your red wine syrup to 235-240°F (soft ball stage) using a candy thermometer because this temperature creates the proper sugar concentration for stable nougat structure.technique235-240°F
- ✓Pour the hot wine syrup in a thin, steady stream while beating egg whites at medium speed to prevent the syrup from seizing and creating sugar lumps in your nougat.timing
- ✓Beat the nougat mixture for 8-12 minutes after adding syrup until it cools to room temperature and holds stiff peaks, ensuring proper aeration and texture development.timing8-12 minutes
- ✓Use a heavy-bottomed saucepan for the wine syrup because even heat distribution prevents hot spots that cause sugar crystallization and syrup failure.equipment
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Wine Nougat
Indulge in the delightful flavors of this classic Chilean treat, where luscious wine nougat meets a vibrant red fruit sauce and a crunchy layer of caramelized nuts. This sweet masterpiece combines the rich essence of wine with the bright notes of berries, all topped off with a satisfying crunch. Perfect for impressing guests or enjoying a cozy night in, this dessert is a must-try!
📝 Ingredients
Serves 4🥛Dairy & Eggs(1)
- egg whites
🫙Pantry Staples(1)
- sugar
🧂Spices & Seasonings(1)
- nuts
🍯Sauces & Condiments(1)
- red fruit sauce
📦Other(1)
- red wine
👨🍳 Instructions
- 1
In a small pot, combine all ingredients for the red fruit sauce and set aside when ready.
- 2
In another pan, heat sugar until it turns caramel color, add nuts, and cool on parchment paper before chopping finely.
- 3
In another pot, prepare the red wine syrup until it reaches the soft ball stage.
- 4
Slowly pour the syrup into the beaten egg whites while continuing to beat until cooled.
- 5
Serve in a preferred container with a couple of tablespoons of the red fruit sauce, plenty of nougat, and top with caramelized nuts.
💡 Pro Tips
- ✓Heat your sugar for caramelization to exactly 340-350°F (hard crack stage) because this temperature creates the ideal amber color and nutty flavor compounds without burning.technique340-350°F
- ✓Cook your red wine syrup to 235-240°F (soft ball stage) using a candy thermometer because this temperature creates the proper sugar concentration for stable nougat structure.technique235-240°F
- ✓Pour the hot wine syrup in a thin, steady stream while beating egg whites at medium speed to prevent the syrup from seizing and creating sugar lumps in your nougat.timing
- ✓Beat the nougat mixture for 8-12 minutes after adding syrup until it cools to room temperature and holds stiff peaks, ensuring proper aeration and texture development.timing8-12 minutes
- ✓Use a heavy-bottomed saucepan for the wine syrup because even heat distribution prevents hot spots that cause sugar crystallization and syrup failure.equipment