La Ciencia del Merengue
DOI:
https://doi.org/10.70221/031.divKeywords:
Divulgación, Pastelería, MerengueAbstract
El merengue es una espuma de claras de huevo y azúcar muy utilizada en pastelería y repostería en todo el mundo por practicantes del arte culinario domésticos y profesionales por igual. El merengue es una espuma estabilizada por el azúcar disuelta en el líquido de las claras que ralentiza el drenaje de la misma. Existen tres variantes principales de merengue: francés, con azúcar sólida; italiano, con almíbar a 118°C; y suizo, en que el azúcar se disuelve en las claras a 60°C antes de batir. Este último es el único que podemos considerar pasteurizado.
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Copyright (c) 2022 Marlene Rojas Le-Fort, Rodrigo Duarte
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