Leche merengada
It can happen to anyone of us who spend more time in the kitchen, that sometimes we are left with some extra egg whites, especially after baking desserts that require egg yolks - which are definitely not few! -. Until recently I wasn’t even sure myself what to do with them. For sure I cannot be baking plum pies that often, and I never had the courage for making merengue (meringue) either. However, I wanted to test if my little oven would be suitable for making such delicacy as merengue… so finally I gave it a try.
Pavlova, a classic merengue dessert. My very first egg-whites venture, topped with whipped cream and granate-apple syrup
Luckily, there is another much faster and not less delicious way to use egg whites. Due to originating from merengue, it has a similar name – leche merengada (“merengued” milk). The recipe couldn’t be simpler and the taste reminds me of my summer milkshake.
1l of whole milk
100g of sugar*
1 cinnamon stick
lemon peel
4 egg whites
a dash of cinnamon powder
* The recipe I found calls for 200g but that is far too much for my taste, therefore I halved the quantity
1. Boil the milk with lemon peel and cinnamon stick. Add sugar, stir well and cover the pot for the milk to retain the aromas.
2. Once cold, discard the lemon peel and cinnamon stick.
3. Mount the egg whites firmly, then using the whisk, incorporate them softly into the milk.
4. Place into the freezer until very cold -up to your liking-.
5. Serve in a glass with straw and a dash of cinnamon powder.
Leche merengada
