[ESP-ENG] Como hacer merengue suizo- decora tus tortas || How to make Swiss meringue - decorate your cakes
Hello friends of this community, I am happy to be here again with all of you and to show you how to prepare Swiss meringue, I hope this recipe will get you out of trouble and you can prepare the best cakes.
Ingredientes:
- 3 huevos.
- 300 gr de azucar.
- 1 Limon.
- Esencia de mantecado.
Ingredients:
- 3 eggs.
- 300 gr of sugar.
- 1 lemon.
- Butter essence.
Pasos:
Steps:
Paso 1: Comenzaremos preparando un cazo con un poco de agua que pondremos al fuego a hervir. Encima colocaremos un bol que se ajuste al contorno de la olla, con las claras y el azúcar. Removemos con una espátula o varilla y vamos calentando al baño maría, después de haber disuelto muy bien la azúcar que no se sienta nada, así mismo caliente colocamos la varillas y comenzamos a batir a una velocidad alta hasta que las claras empiecen a montar, subiendo entonces la velocidad de la batidora y batiendo hasta que el merengue se enfríe por completo y esté firme y brillante, y le agregamos un poco de esencia de mantecado para que le de un buen sabor
Para saber si el merengue esta listo forme un pico en la punta de la varilla o que al dar la vuelta al bol donde lo estemos batiendo este no se caiga. Pues bien, ya tenemos nuestro merengue suizo dispuesto para ser utilizado.
Step 1: We will begin by preparing a saucepan with a little water that we will put on the fire to boil. On top we will place a bowl that fits the contour of the pot, with the egg whites and sugar. Stir with a spatula or rod and we will heat in a bain-marie, after having dissolved very well the sugar that does not feel anything, just as hot we place the rods and begin to beat at high speed until the whites begin to mount, then raising the speed of the mixer and beating until the meringue is completely cooled and is firm and shiny, and we add a little essence of butter to give it a good flavor.
To know if the meringue is ready, form a peak on the tip of the rod or when turning the bowl where we are beating it, it does not fall. Well, now we have our Swiss meringue ready to be used.
This was the final result my friends, I tell you that this meringue got me out of trouble and made a nice cake, I hope you liked it as much as me, without further ado, see you in a future blog.
Uh... this looks good abd sweet 😅👌👌🥧 I hope all was happy who was eat it. 👌👌👌 and good food post.