Turron de Vino

Combine sugar and red wine in a heavy-bottomed saucepan over medium heat, stirring occasionally until the sugar dissolves completely. Once dissolved, stop stirring and allow the mixture to simmer gently.

Continue simmering the wine syrup until it reduces to about 180 ml and reaches a light amber color, approximately 15-20 minutes. The mixture should coat the back of a spoon when ready.

While the syrup cooks, place egg whites and cream of tartar in a clean, dry mixing bowl. Beat with an electric mixer on medium speed until soft peaks form, about 3-4 minutes.

Gradually increase mixer speed to high and continue beating until stiff peaks form and the meringue becomes glossy and thick, approximately 2-3 minutes more.

Slowly pour the hot red wine syrup into the beaten egg whites while continuing to beat on medium speed, adding a little at a time to avoid deflating the meringue. This should take about 2-3 minutes.

Continue beating the mixture on high speed for 5-7 minutes until it becomes pale, fluffy, and reaches room temperature or slightly cooler.

Gently fold in the chopped almonds with a spatula using 10-12 careful strokes to distribute evenly without deflating the meringue.

Spoon the turron mixture into serving bowls or glasses, dividing it equally among portions. Top with whipped cream if desired and serve immediately, as the texture is best enjoyed fresh.