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Yelimar Suárez

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Recipe

Italian meringue

30 mins
Low
32
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The Italian merengue is ideal for decorating cakes, pies and to make sighs. This type of meringue does not need to be put in the oven to cook it, you can use it and then burn with the torch to give it a more gourmet touch.
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Ingredients

20 portions
  • 4 egg whites
  • 1 cup sugar, (cups of measurements) (200 grams)
  • 1/2 cups Water, (125cc.) Or what is needed to barely cover the sugar.
  • vegetal color additives, edible to taste

Preparation

To prepare the syrup: add the 200 grams of sugar and water in a pot and dissolve the sugar with the water, mount the pot on a strong fire until it forms a dense caramel with large bubbles (the temperature is 120 degrees) .
Beat the egg whites together with the 50 grams of sugar with an electric mixer until the egg whites are firm.
Add the syrup to the whites and beat until the meringue cools.

PRESENTATION

You can add edible coloring to give it color.

TIPS

Be careful with the caramel (that does not burn) the caramel is the most important thing.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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