Leche Merengada Recipe 4 Tips for an Unforgettable Spanish Treat
Leche Merengada Recipe 4 Tips for an Unforgettable Spanish Treat
by Defiant-Skirt9116
1 Comment
Defiant-Skirt9116
# Ingredients
* 1 l Whole milk * 200 g Sugar * 1 Cinnamon stick * Peel of 1 lemon * 3 Egg whites * Ground cinnamon
# Instructions
* **Ifuse the Milk**: Pour the milk into a large saucepan. Add the sugar, cinnamon stick, and lemon peel. Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved. Please don’t let it boil. Once the sugar is dissolved, remove it from heat and let it cool to room temperature. After cooling, strain the milk to remove the cinnamon stick and lemon peel. * **Prepare the Meringue**: In a clean, dry bowl, beat the egg whites until they form stiff peaks. Gradually add a few tablespoons of sugar while beating to create a glossy, stiff meringue. * **Combine and Chill**: Gently fold the meringue into the cooled milk mixture until well combined. Pour the mixture into a container and place it in the freezer. Stir the mixture every 30 minutes to prevent ice crystals from forming and to maintain a smooth texture. * **Serve**: Once the Leche Merengada has reached a slushy consistency, it is ready to serve. Pour into glasses and sprinkle with ground cinnamon.
1 Comment
# Ingredients
* 1 l Whole milk
* 200 g Sugar
* 1 Cinnamon stick
* Peel of 1 lemon
* 3 Egg whites
* Ground cinnamon
# Instructions
* **Ifuse the Milk**: Pour the milk into a large saucepan. Add the sugar, cinnamon stick, and lemon peel. Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved. Please don’t let it boil. Once the sugar is dissolved, remove it from heat and let it cool to room temperature. After cooling, strain the milk to remove the cinnamon stick and lemon peel.
* **Prepare the Meringue**: In a clean, dry bowl, beat the egg whites until they form stiff peaks. Gradually add a few tablespoons of sugar while beating to create a glossy, stiff meringue.
* **Combine and Chill**: Gently fold the meringue into the cooled milk mixture until well combined. Pour the mixture into a container and place it in the freezer. Stir the mixture every 30 minutes to prevent ice crystals from forming and to maintain a smooth texture.
* **Serve**: Once the Leche Merengada has reached a slushy consistency, it is ready to serve. Pour into glasses and sprinkle with ground cinnamon.
[Full Recipe ](https://thespanishapron.com/leche-merengada-recipe/) to know some tips and variations