Step 1 – Place the wine, cloves, cinnamon, lemon peel and sugar in a small pot and boil on medium heat for approximately 10 minutes until threads form (117°C / 240°F). Remove the cloves and lemon peel.
Step 2 – Beat the egg whites until stiff in a bowl and pour the syrup in slowly, beating constantly. Continue beating until the meringue is cold and bright.
Step 3 – To serve, place the merengue into individual cups and garnish with nuts. Serve cold with custard or vanilla cream.