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- 35 -
- Usando la varilla para montar, batir a punto de nieve con la velocidad “5” durante 5 minutos.
- Pasar a la velocidad “6” y añadir poco a poco el azúcar blanco.
- Continuar montando todavía durante 5 minutos desde el último añadido.
- Apagar el aparato y extraer el recipiente.
- Con una espátula y con movimientos de arriba hacia bajo, incorporar el azúcar glas pasado con
el colador.
- Con un brazo de pastelero o con dos cucharas, formar los merengues sobre placas de horno
revestidas con papel graso o untadas muy poco con mantequilla.
- Cocer en el horno precalentado a 40/50° C durante algunas horas, dejando la puerta casi cerrada
durante un par de centímetros, para permitir que salga la humedad y dejar que los merengues se
sequen bien.
- Podrían hacer falta 3-4 horas para las piezas más pequeñas y finas y hasta 8-10 horas para los
merengues más grandes.
37


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