{"id":678,"date":"2019-08-11T07:09:43","date_gmt":"2019-08-11T07:09:43","guid":{"rendered":"https:\/\/www.cocimia.com\/blog_cocimia\/?p=678"},"modified":"2023-05-23T07:03:39","modified_gmt":"2023-05-23T07:03:39","slug":"merengue-italiano-facil-y-rapido","status":"publish","type":"post","link":"https:\/\/www.cocimia.com\/blog\/merengue-italiano-facil-y-rapido\/","title":{"rendered":"Merengue italiano Receta 2019"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">De los <strong>tres tipos de merengue que existen<\/strong> en la reposter\u00eda: suizo, franc\u00e9s e italiano, nos quedamos con el merengue italiano.<\/p><div id=\"ez-toc-container\" class=\"ez-toc-v2_0_80 ez-toc-wrap-center counter-hierarchy ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Contenidos<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Alternar tabla de contenidos\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #494949;color:#494949\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #494949;color:#494949\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.cocimia.com\/blog\/merengue-italiano-facil-y-rapido\/#Receta_para_hacer_merengue_italiano\" >Receta para hacer merengue italiano<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.cocimia.com\/blog\/merengue-italiano-facil-y-rapido\/#Ingredientes\" >Ingredientes<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.cocimia.com\/blog\/merengue-italiano-facil-y-rapido\/#Preparacion\" >Preparaci\u00f3n<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.cocimia.com\/blog\/merengue-italiano-facil-y-rapido\/#Consejos_para_hacer_un_merengue_italiano_perfecto\" >Consejos para hacer un merengue italiano perfecto<\/a><\/li><\/ul><\/nav><\/div>\n\n\n\n\n<p class=\"wp-block-paragraph\">Su textura y firmeza nos parece <strong>ideal y perfecto para adaptar a cualquier postre <\/strong>que requiera de un merengue para maximizar su sabor.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El merengue italiano, adem\u00e1s de agregar sabor y textura a cualquier postre, os <strong>vestir\u00e1 de lujo vuestras preparaciones<\/strong>, d\u00e1ndoles ese toque especial que todos deseamos en nuestros platos.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La preparaci\u00f3n consta de <strong>pasos sencillos <\/strong>y puede ser realizada -sin problema- por cualquier persona sin importar el nivel de conocimiento en el \u00e1rea de la reposter\u00eda.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Es el \u00fanico merengue, de los tres mencionados, que en el proceso las claras se cocinan. Esto <strong>minimiza cualquier riesgo por consumo<\/strong> de las yemas de huevo crudas.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Receta_para_hacer_merengue_italiano\"><\/span><strong>Receta para hacer merengue italiano<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"850\" height=\"600\" src=\"https:\/\/blog.cocimia.com\/blog\/wp-content\/uploads\/2019\/08\/Azucar-para-postres.jpg\" alt=\"Az\u00facar para postres\" class=\"wp-image-682\" srcset=\"https:\/\/www.cocimia.com\/blog\/wp-content\/uploads\/2019\/08\/Azucar-para-postres.jpg 850w, https:\/\/www.cocimia.com\/blog\/wp-content\/uploads\/2019\/08\/Azucar-para-postres-300x212.jpg 300w, https:\/\/www.cocimia.com\/blog\/wp-content\/uploads\/2019\/08\/Azucar-para-postres-768x542.jpg 768w\" sizes=\"auto, (max-width: 850px) 100vw, 850px\" \/><\/figure><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">Los ingredientes de este merengue son tres: <strong>huevos, agua y az\u00facar<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La magia radica en utilizar los ingredientes en las <strong>cantidades requeridas y en las proporciones adecuadas<\/strong>. Adem\u00e1s, se hace fundamental el pesado de todos para asegurar la perfecci\u00f3n.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Ingredientes\"><\/span><strong>Ingredientes<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>240 g de az\u00facar<\/li><li>4 huevos<\/li><li>80 ml de agua<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Preparacion\"><\/span><strong>Preparaci\u00f3n<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"850\" height=\"600\" src=\"https:\/\/blog.cocimia.com\/blog\/wp-content\/uploads\/2019\/08\/Batido-de-merengue-italiano.jpg\" alt=\"Batido de merengue italiano\" class=\"wp-image-683\" srcset=\"https:\/\/www.cocimia.com\/blog\/wp-content\/uploads\/2019\/08\/Batido-de-merengue-italiano.jpg 850w, https:\/\/www.cocimia.com\/blog\/wp-content\/uploads\/2019\/08\/Batido-de-merengue-italiano-300x212.jpg 300w, https:\/\/www.cocimia.com\/blog\/wp-content\/uploads\/2019\/08\/Batido-de-merengue-italiano-768x542.jpg 768w\" sizes=\"auto, (max-width: 850px) 100vw, 850px\" \/><\/figure><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Dato importante ante de comenzar: <\/strong>Para facilitaros la\nvida, os recomendamos la utilizaci\u00f3n de un term\u00f3metro para cocina para esta\npreparaci\u00f3n.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En una cazuela peque\u00f1a, pero profunda, colocamos los <strong>80 ml de agua<\/strong> y los <strong>240 g de az\u00facar<\/strong>. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Prendemos la cocina, <strong>a medio fuego<\/strong>, y ponemos la cazuela.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Introducimos el term\u00f3metro<\/strong> para trabajar con completo control de la temperatura.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Separamos las claras de huevo. <strong>No debe tener ni un poco de yema<\/strong>. En caso de que alguna de las claras tenga parte de la yema, no la utilic\u00e9is en esta preparaci\u00f3n.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cuando el term\u00f3metro marque que la temperatura del <strong>alm\u00edbar lleg\u00f3 a 100 \u00b0 C<\/strong>, lleg\u00f3 el momento de comenzar a trabajar con los huevos.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Comenzamos a <strong>batir las claras <\/strong>con el vigor necesario para montarlas.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El alm\u00edbar debe llegar a <strong>118\u00b0 &#8211; 120 \u00b0 C<\/strong> para comenzar a incorporarlo a las claras batidas.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Entre una temperatura entre 118 y 120\u00b0 C, el alm\u00edbar de az\u00facar alcanza lo que se llama <strong>punto de bola<\/strong> en la reposter\u00eda. Ese es la consistencia exacta que estamos buscando.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En forma de fino <strong>hilo constante<\/strong>, apuntando hacia las paredes internas de bol, vamos incorporando el alm\u00edbar a las claras montadas.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Evita agregar mucho o que el alm\u00edbar choque contra las aspas de la batidora. En ninguno de los dos casos conseguir\u00e9is <strong>una preparaci\u00f3n homog\u00e9nea<\/strong> como la que se est\u00e1 buscando.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Luego de incorporar todo el alm\u00edbar, <strong>seguiremos batiendo la preparaci\u00f3n<\/strong> hasta que la temperatura del merengue sea la mismo del ambiente.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Al finalizar, ver\u00e9is un producto <strong>muy brillante y firme<\/strong>. En ese momento, en caso de que dese\u00e9is, pod\u00e9is incorporar algunas gotas de colorante para cambiar el color del merengue.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Consejos_para_hacer_un_merengue_italiano_perfecto\"><\/span><strong>Consejos para hacer un merengue italiano perfecto<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"850\" height=\"600\" src=\"https:\/\/blog.cocimia.com\/blog\/wp-content\/uploads\/2019\/08\/Usos-del-merengue-italiano.jpg\" alt=\"Usos del merengue italiano\" class=\"wp-image-684\" srcset=\"https:\/\/www.cocimia.com\/blog\/wp-content\/uploads\/2019\/08\/Usos-del-merengue-italiano.jpg 850w, https:\/\/www.cocimia.com\/blog\/wp-content\/uploads\/2019\/08\/Usos-del-merengue-italiano-300x212.jpg 300w, https:\/\/www.cocimia.com\/blog\/wp-content\/uploads\/2019\/08\/Usos-del-merengue-italiano-768x542.jpg 768w\" sizes=\"auto, (max-width: 850px) 100vw, 850px\" \/><\/figure><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">Ahora vamos a daros algunos <strong>trucos y consejos<\/strong> para conseguir el mejor merengue italiano.<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Los ingredientes se deben <strong>agregar en la proporci\u00f3n adecuada<\/strong>. Sac\u00e1is las cuatro claras. Las pes\u00e1is. Utilizar\u00e9is el doble del peso de las yemas en az\u00facar y 1\/3 -del mismo peso- de agua.<\/li><li>Las claras deben estar a <strong>temperatura ambiente<\/strong>.<\/li><li>El alm\u00edbar se debe <strong>incorporar cuando las claras est\u00e9n montadas<\/strong>. En caso contrario, pod\u00e9is estropear toda la preparaci\u00f3n.<\/li><li>La incorporaci\u00f3n del alm\u00edbar, como comentamos con anterioridad, debe ser con un <strong>hijo fino y contin\u00fao<\/strong>. As\u00ed habr\u00e1 tiempo de incorporar bien las claras antes de que se cree indeseado pozo de alm\u00edbar en el fondo del bol.<\/li><li>Si quer\u00e9is utilizarlo para decorar un postre, al final, <strong>pod\u00e9is agregar una o dos cucharadas de az\u00facar glas<\/strong>. Con esta incorporaci\u00f3n, conseguir\u00e9is mayor firmeza y proteger\u00e1 el merengue de la humedad.<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">A continuaci\u00f3n, os dejamos con un v\u00eddeo de <a href=\"https:\/\/www.youtube.com\/channel\/UCmqPjdCznFq7L7q4FiWUJTg\" target=\"_blank\" rel=\"noreferrer noopener nofollow\" aria-label=\"La cocina de Merche Borjas (abre en una nueva pesta\u00f1a)\">La cocina de Merche Borjas<\/a> donde podr\u00e9is observar el proceso. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Os recomendamos su revisi\u00f3n para que despej\u00e9is cualquier\nduda que os quede de la explicaci\u00f3n anterior.<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Merengue italiano.\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/R3QW2XBLrqc?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>De los tres tipos de merengue que existen en la reposter\u00eda: suizo, franc\u00e9s e italiano, nos quedamos con el merengue italiano. Su textura y firmeza nos parece ideal y perfecto para\u2026<\/p>\n","protected":false},"author":1,"featured_media":680,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[4,9],"tags":[],"class_list":["post-678","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-postres","category-recetas-profesionales"],"_links":{"self":[{"href":"https:\/\/www.cocimia.com\/blog\/wp-json\/wp\/v2\/posts\/678","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cocimia.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cocimia.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cocimia.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cocimia.com\/blog\/wp-json\/wp\/v2\/comments?post=678"}],"version-history":[{"count":2,"href":"https:\/\/www.cocimia.com\/blog\/wp-json\/wp\/v2\/posts\/678\/revisions"}],"predecessor-version":[{"id":5322,"href":"https:\/\/www.cocimia.com\/blog\/wp-json\/wp\/v2\/posts\/678\/revisions\/5322"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.cocimia.com\/blog\/wp-json\/wp\/v2\/media\/680"}],"wp:attachment":[{"href":"https:\/\/www.cocimia.com\/blog\/wp-json\/wp\/v2\/media?parent=678"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cocimia.com\/blog\/wp-json\/wp\/v2\/categories?post=678"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cocimia.com\/blog\/wp-json\/wp\/v2\/tags?post=678"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}