5 Secretos para elaborar un excelente merengue para tus pasteles

Para elaborar un excelente merengue para tu pastel es importante tener en cuenta diferentes factores. Entre ellos tenemos:

1.- Los utensilios que vamos a utilizar deben estar libres de agua y de grasa, tanto el bol como las aspas de la batidora eléctrica. Debido a que ambos debilitan la mezcla de las claras de huevo en nuestro merengue.

2.- Debemos comprar huevos frescos. Es importante la selección de los huevos, mientras más frescos el resultado de ésta preparación será mejor.

3.- Separar muy bien las claras de las yemas de los huevos, obtener unas claras limpias sin rastros de yemas. Si al separar las claras de los huevos se observa algo de yemas es conveniente no continuar con el batido.

4.- El batido debe realizarse en forma progresiva, al principio se baten las claras de los huevos a velocidad baja y luego vamos aumentando la velocidad de la batidora. De esa manera incorporamos aire al merengue.

5.- Seleccionar el tipo de merengue que se adapta mejor a tu pastel, tartaleta, pie, cupcakes. Existen tres tipos de merengue, entre los más conocidos son: Merengue italiano, Merengue Suizo y Merengue Francés.

Pastel balcarce decorado con merengue
Pastel balcarce decorado con merengue italiano (Fuente: Xiomara Cardozo)

81 respuestas a «5 Secretos para elaborar un excelente merengue para tus pasteles»

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