{"id":2692,"date":"2022-09-12T15:21:40","date_gmt":"2022-09-12T15:21:40","guid":{"rendered":"https:\/\/www.escuelamasterchef.com\/?post_type=videos&#038;p=2692"},"modified":"2022-09-20T02:17:28","modified_gmt":"2022-09-20T02:17:28","slug":"merengue-suizo-y-merengue-italiano","status":"publish","type":"videos","link":"https:\/\/www.escuelamasterchef.com\/en\/videos\/merengue-suizo-y-merengue-italiano\/","title":{"rendered":"Merengue suizo y merengue italiano"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"","protected":false},"author":9,"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"categories":[],"class_list":["post-2692","videos","type-videos","status-publish","hentry"],"acf":{"titulo":"Merengue suizo y merengue italiano","url":"https:\/\/vimeo.com\/751387209","descripcion":"Hay libros que cuentan que el merengue lo invent\u00f3 un pastelero italiano que viv\u00eda en el pueblo suizo de Meiringen y que de ah\u00ed proviene su nombre. Otros, por ejemplo, que fue cosa de un cocinero al servicio de un rey polaco, que invent\u00f3 el \u201cmarzynka\u201d. Su origen es incierto pero no cabe duda de que es uno de los dulces m\u00e1s universales.\r\nExisten varios tipos de merengue y en esta lecci\u00f3n te ense\u00f1amos a hacer dos de ellos: el merengue suizo y el merengue italiano. Toma nota porque a cada uno de ellos les dar\u00e1s distintas utilidades en cocina.\r\n","preparacion":"Merengue italiano:\r\nEmpezamos haciendo un alm\u00edbar echando el az\u00facar en un cazo con el agua y unas gotas de lim\u00f3n. Mientras va cociendo, vamos pintando las paredes del cazo con agua con la ayuda de un pincel para que no se caramelicen los restos de az\u00facar que pudiera tener el cazo. Controlamos la temperatura con un term\u00f3metro ya que buscamos que llegue a 118\u00ba.\r\n\r\nParalelamente, montamos las claras con el robot de cocina. A\u00f1adimos a chorro fino el alm\u00edbar a las claras montadas con el robot de cocina en marcha. Dejamos batir a m\u00e1xima velocidad hasta que est\u00e9 fr\u00edo el merengue.\r\n\r\nCon el merengue fr\u00edo, lo escudillamos en una placa de horno con una manga pastelera y una boquilla rizada. Lo horneamos durante tres horas a 100\u00ba.\r\n\r\n\r\nMerengue suizo:\r\n\r\nMontamos las claras a punto de nieve con el robot de cocina. Cuando est\u00e1n montadas, a\u00f1adimos el az\u00facar y dejamos que siga montando hasta disolver el az\u00facar. Con el merengue listo, podremos utilizarlo para cualquier elaboraci\u00f3n dulce.\r\n","ingredientes":"Para merengue italiano:\r\n\u00bd litro de agua\r\n\u00bd kilo de az\u00facar\r\n\u00bd kilo de clara de huevo\r\nUnas gotas de zumo de lim\u00f3n\r\n\r\nPara merengue suizo:\r\n1 kilo de clara de huevo\r\n1 kilo de az\u00facar\r\n","utensilios":"Robot de cocina\r\nLenguas\r\nManga pastelera y boquillas\r\nHorno\r\nPlaca de horno\r\n","nombre_del_instructor":"Alberto Tabernero","imagen_instructor":"https:\/\/static.capabiliaserver.com\/frontend\/clients\/masterchef\/wp_dev\/wp-content\/uploads\/2022\/07\/e92e58c5-10.jpg","producto":{"ID":2241,"post_author":"3","post_date":"2022-09-13 02:32:39","post_date_gmt":"2022-09-13 02:32:39","post_content":"contenido","post_title":"UNIVERSO DULCE","post_excerpt":"Un completo recorrido sobre \u201clo dulce\u201d destinado a los m\u00e1s golosos que no dejar\u00e1n de salivar desde el primer momento.","post_status":"publish","comment_status":"open","ping_status":"closed","post_password":"","post_name":"universo-dulce","to_ping":"","pinged":"","post_modified":"2023-10-10 13:17:44","post_modified_gmt":"2023-10-10 13:17:44","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.escuelamasterchef.com\/?post_type=product&#038;p=2241","menu_order":0,"post_type":"product","post_mime_type":"","comment_count":"0","filter":"raw"}},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.0 - 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