{"id":207,"date":"2020-05-20T08:15:18","date_gmt":"2020-05-20T13:15:18","guid":{"rendered":"https:\/\/pastry.science\/?p=207"},"modified":"2020-05-20T08:15:18","modified_gmt":"2020-05-20T13:15:18","slug":"merengue-frances","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/merengue-frances\/","title":{"rendered":"Merengue Franc\u00e9s"},"content":{"rendered":"<p>Idealmente, ya est\u00e1 le\u00eddo el art\u00edculo sobre <a href=\"https:\/\/www.le-fort.org\/la-ciencia-detras-del-merengue\/?src=scienceP\">la ciencia del merengue<\/a> que nos ayuda a entender c\u00f3mo se forma y qu\u00e9 le sucede al merengue. Ahora veremos c\u00f3mo preparar merengue franc\u00e9s, o merengue com\u00fan.<!--more--><\/p>\n<h2>Ingredientes<\/h2>\n<p>Para aprox. 300g de merengue requerimos.<\/p>\n<ul>\n<li>100g claras<\/li>\n<li>200g az\u00facar<\/li>\n<li>1\/4cdta cremor t\u00e1rtaro, jugo de lim\u00f3n o vinagre destilado<\/li>\n<li>1cdta esencia de vainilla (opcional)<\/li>\n<\/ul>\n<h2>Procedimiento<\/h2>\n<ol>\n<li>En el bol de la batidora agregar claras, \u00e1cido y vainilla y batir en velocidad alta hasta que est\u00e9 espumoso<\/li>\n<li>A\u00f1adir el az\u00facar gradualmente hasta alcanzar la consistencia deseada: pico suave. medio o firme.<\/li>\n<\/ol>\n<h2>Comentarios<\/h2>\n<ul>\n<li>El merengue franc\u00e9s tiende a perder l\u00edquido por lo que lo ideal es prepararlo justo antes de su utilizaci\u00f3n<\/li>\n<li>En el merengue franc\u00e9s, las claras no est\u00e1n pasteurizadas, por lo que lo ideal es hornearlo y no utilizarlo crudo.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Receta de merengue franc\u00e9s<\/p>\n","protected":false},"author":2,"featured_media":208,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[949],"tags":[953,337,677,939],"class_list":["post-207","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-productos","tag-b1","tag-merengue","tag-merengue-frances","tag-semana-5","entry","has-media"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pghKer-3l","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":210,"url":"https:\/\/le-fort.org\/cocina\/merengue-italiano\/","url_meta":{"origin":207,"position":0},"title":"Merengue Italiano","author":"Marell Rojas","date":"20 de Mayo, 2020","format":false,"excerpt":"Receta de merengue italiano","rel":"","context":"En &quot;Reposter\u00eda&quot;","block_context":{"text":"Reposter\u00eda","link":"https:\/\/le-fort.org\/cocina\/categoria\/reposteria\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/10\/merengue-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/10\/merengue-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/10\/merengue-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/10\/merengue-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/10\/merengue-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":8609,"url":"https:\/\/le-fort.org\/cocina\/torta-concorde\/","url_meta":{"origin":207,"position":1},"title":"Torta Concorde","author":"Le-Fort.org","date":"12 de Agosto, 2016","format":false,"excerpt":"La torta Concorde es una torta de merengue y mousse de chocolate de origen franc\u00e9s. Es simple de hacer y muy buena. 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