{"id":210,"date":"2020-05-20T09:48:36","date_gmt":"2020-05-20T14:48:36","guid":{"rendered":"https:\/\/pastry.science\/?p=210"},"modified":"2022-01-05T10:34:56","modified_gmt":"2022-01-05T15:34:56","slug":"merengue-italiano","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/merengue-italiano\/","title":{"rendered":"Merengue Italiano"},"content":{"rendered":"<p>El merengue italiano es una de los tres merengues cl\u00e1scicos. Los otros dos son el <a href=\"https:\/\/loquecomemos.com\/merengue-frances\/\">franc\u00e9s<\/a> y el suizo. Tiene la ventaja de no incorporar cristales de az\u00facar por lo que es m\u00e1s resistente a la p\u00e9rdida de l\u00edquido que el franc\u00e9s, <!--more--><\/p>\n<h2>Ingredientes<\/h2>\n<p>Para aprox. 340g de merengue italiano se requieren:<\/p>\n<ul>\n<li>100g claras<\/li>\n<li>200g az\u00facar<\/li>\n<li>70g agua<\/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>Batir las claras, el \u00e1cido y la vainilla hasta que est\u00e9 espumoso<\/li>\n<li>Cocinar el agua y el az\u00facar hasta formar un alm\u00edbar de bola suave (115\u00b0C)<\/li>\n<li>A\u00f1adir el alm\u00edbar en un chorro delgado por el borde del bol a las claras sin dejar de batir<\/li>\n<li>Batir a velocidad alta hasta que est\u00e9 a temperatura ambiente<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Receta de merengue italiano<\/p>\n","protected":false},"author":2,"featured_media":8821,"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":[25],"tags":[953,979,337,965,939],"class_list":["post-210","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-reposteria","tag-b1","tag-curso-pasteleria","tag-merengue","tag-merengue-italiano","tag-semana-5","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/10\/merengue-hd.jpg?fit=1500%2C500&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-3o","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":11219,"url":"https:\/\/le-fort.org\/cocina\/buttercream-de-merengue-italiano\/","url_meta":{"origin":210,"position":0},"title":"Buttercream 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&quot;Cavilaciones&quot;","block_context":{"text":"Cavilaciones","link":"https:\/\/le-fort.org\/cocina\/categoria\/cavilaciones\/"},"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":207,"url":"https:\/\/le-fort.org\/cocina\/merengue-frances\/","url_meta":{"origin":210,"position":3},"title":"Merengue Franc\u00e9s","author":"Marell Rojas","date":"20 de Mayo, 2020","format":false,"excerpt":"Receta de merengue franc\u00e9s","rel":"","context":"En &quot;Productos&quot;","block_context":{"text":"Productos","link":"https:\/\/le-fort.org\/cocina\/categoria\/productos\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":8489,"url":"https:\/\/le-fort.org\/cocina\/merengon-de-cafe\/","url_meta":{"origin":210,"position":4},"title":"Mereng\u00f3n de Caf\u00e9","author":"Le-Fort.org","date":"28 de Julio, 2016","format":false,"excerpt":"Es un placer rescatar recetas tradicionales de nuestras familias. Aqu\u00ed un mereng\u00f3n de caf\u00e9.","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\/07\/merengon-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\/07\/merengon-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/merengon-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/merengon-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/merengon-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":8595,"url":"https:\/\/le-fort.org\/cocina\/buttercream-merengue-suizo\/","url_meta":{"origin":210,"position":5},"title":"Buttercream de Merengue Suizo","author":"Le-Fort.org","date":"9 de Agosto, 2016","format":false,"excerpt":"Receta de buttercream de merengue suizo, una crema de mantequilla estabilizada con merengue y sin la textura \u00e1spera de los cristales de az\u00facar.","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\/08\/buttercream-swiss-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\/08\/buttercream-swiss-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/08\/buttercream-swiss-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/08\/buttercream-swiss-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/08\/buttercream-swiss-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/210","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/comments?post=210"}],"version-history":[{"count":1,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/210\/revisions"}],"predecessor-version":[{"id":16324,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/210\/revisions\/16324"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/8821"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=210"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=210"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=210"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}