150-165 gr de claras de huevo, o lo que es igual a 4 claras de huevos medianos o grandes, que estén frescos.
400 gr de azúcar blanca, que sea íntegramente derivada de la caña de azúcar.
20 cc de agua.
5 cc de zumo de limón, ya colado.
Unas gotas de extracto de vainilla.
Una pizca de sal.
- Bol grande de acero inoxidable o vidrio templado, batidora eléctrica, colador, cacerolita, cucharillas, cuchillo, manga y boquilla pastelera, un platillo con un poco de agua.
150-165 gr of egg whites, or what is equal to 4 medium or large egg whites (fresh).
400 gr of white sugar, which is entirely derived from sugar cane.
20 cc of water.
5 cc of lemon juice, already strained.
A few drops of vanilla extract.
A pinch of salt.
- Large stainless steel or tempered glass bowl, electric mixer, strainer, saucepan, teaspoons, knife, pastry bag and nozzle, a saucer with a little water.
Then, to the lemon juice, you add the water and the sugar, all well measured. Once this is done, you stir to distribute the liquids and take the saucepan to the minimum heat, and you are constantly aware of the process of formation of the syrup, you must be aware, without neglecting yourself. Meanwhile, you break the eggs and extract the whites, it is very, very important that no yolk particles remain in the whites, as this will not raise the meringue. You deposit the whites in the large bowl and proceed to beat them at high speed until you reach a point of snow or cloud. During the blending process you add a pinch of salt, which will help bring out the flavors and make the whites firmer.
I like to use national white sugar, which is 100% derived from sugar cane. In general, those imported to Venezuela are partly obtained from corn molasses, and the chemical reaction with ovalbumin is different, and the result is less optimal.
The syrup must reach a temperature that oscillates between 115 and 120 Cº, and we will verify this when we do the test of the ball or the chiclet, which is nothing other than serving a small portion of the syrup in the dish with water and that This syrup solidifies and you can manipulate it with your fingers and that it has a texture like chiclet and you can make a ball with it. When it reaches that point, you turn off the saucepan.
You immediately proceed to add the syrup in the form of a thread to the whites, while you continue beating at high speed. You do this progressively, little by little, because in this way the cooking of the egg whites will be uniform and the meringue will grow more. Once you have added the syrup in its entirety, you can add the drops of vanilla or the essence that you like and continue beating at high speed for 3 additional minutes, to ensure that the snow cools down and acquires the greatest amount of air inside Yes. It should be noted that at all times when we beat, we must do it clockwise, not vice versa, this is important.
The proof that the meringue is ready, is that you turn the bowl over and the content sticks to its bottom, or that you take it with a spoon and make peaks that do not lose their shape. Here I took the photos at the time of its preparation, and the last photo I took 4 hours later, and as you can see, it still retains its ability to make shapes. This snowfall will keep for up to three days in the fridge, in good condition and with the ability to make shapes, as long as it is kept in a clean container and hermetically covered.
Here I end today's publication, I hope it has been pleasant for all of you. A big hug.
Estas fotos son de mi autoría y fueron tomada con un teléfono Xiomi REDMI 8 A / These photos are my own and were taken with a Xiomi REDMI 8 A phone .
Los separadores utilizados, son cortesía de @eve66 quien comparte hermosos diseños que embellecen el maquetado de nuestros post. / The dividers used are courtesy of @eve66 who shares beautiful designs that embellish the layout of our post.
El diseño de portada incluido en esta publicación, han sido elaborado por mi persona con la aplicación CANVA / The cover design included in this publication has been made by me with the CANVA application.
En caso de que se requiera emplear el contenido o imágenes de este post y de mis otras publicaciones, agradecería se hiciera referencia a mi autoría (Fabiola Martínez) y se citara el link correspondiente. Gracias. / In the event that it is required to use the content or images of this post and my other publications, I would be grateful if my authorship (Fabiola Martínez) was made and the corresponding link was cited. Thank you.
CommunityIIDiscord
बहुत अच्छा स्वादिष्ट होगा लगता है।
हां, @pankajkabdwal वाकई स्वादिष्ट था। मेरी रेसिपी देखने के लिए धन्यवाद। एक बड़ा अभिवादन।
Sí, @pankajkabdwal quedó realmente delicioso. Gracias por ver mi receta. Un gran saludo.
Excelente paso a paso! Aquí lo hemos preparado de esa forma y de la forma clásica! Hay muchas variaciones de merengues, el clásico, el italiano, el francés y el merengue de maní son mis favoritos!
Hola @manuelramos, de todas las variantes el nevado italiano es el que me gusta más y el que como con total confianza. La salmonela es cosa seria y hay que cuidarse mucho de ella. Me alegra que hayas visto mi receta, y traté de hacerla lo más detallada posible, porque sé que puede ser una preparación frustrante de hacer si no se tienen todos los trucos o tips necesarios. Saludos.
Así es! Se deben tomar las precauciones necesarias! Saludos!