Merenguitos

Products Used
0
276
80
Merenguitos
By Chef Eddy Van Damme
Prep Time:
15m
Bake/Cook Time:
2h
Yield:
18 merenguitos

This light, airy Cuban inspired meringue cookies will melt in your mouth. Sprinkled with unsweetened coconut, merenguitos offer just a hint of sweet. Perfect for a summer dessert or picnic.

Estas galletas merengues ligeros y aireados están inspirados de Cuba y se derrite en la boca. Salpicada con coco sin azúcar, los merenguitos ofrecen un toque de dulce. Perfecto para un postre de verano o para un picnic. 

Rating:
Rate it yourself
Tested by Chef Eddy
Tested by Imperial
Products Used

Ingredients

    Directions

    1. Preheat oven to 200°F.
    2. Line two cookie sheets with parchment paper and set aside.
    3. Prepare a pastry bag fitted with a large star tip and set aside. (If a pastry bag is not available,  merenguitos can also be spooned onto cookie sheets.)
    4. Whip egg whites and first listed sugar to very stiff peaks. Add salt and stop whipping.
    5. Add second listed sugar and gently fold using a rubber spatula until well combined.
    6. Fill pastry bag with meringue and pipe large rosettes onto cookie sheets. If using a spoon drop two tablespoon amounts onto paper.
    7. Sprinkle generously with unsweetened coconut. (Sweetened coconut may brown too quickly!)
    8. Place in oven until merenguitos are very crisp. A good way to determine doneness is to break open a meringue and allow to cool for 2 minutes. If the interior feels dry and is not sticky it is done. If not return to oven.
    Imperial Sugar Insight
    1. If during baking merenguitos starts to lightly brown reduce oven temperature immediately by 20 degrees. Many ovens reading are incorrect.
    2. Meringue will not set in a humid kitchen. Please prepare accordingly. 
    3. For more tips on how to make meringues, check out the Meringues and Divinities Fluffy Holiday Favorites Sweetalk Blog article.
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    Merenguitos

    Products Used
    0
    276
    80
    Merenguitos
    Por Chef Eddy Van Damme
    Tiempo de preparación:
    15m
    Tiempo de cocción / cocción:
    2h
    Rendimiento:
    18 merenguitos

    Estas galletas merengues ligeros y aireados están inspirados de Cuba y se derrite en la boca. Salpicada con coco sin azúcar, los merenguitos ofrecen un toque de dulce. Perfecto para un postre de verano o para un picnic. 

    Clasificación:
    Califíquelo usted mismo
    Tested by Chef Eddy
    Tested by Imperial
    Products Used

    Ingredientes

    Direcciones

    1. Precaliente el horno: 200°F
    2. Cubra dos bandejas de horno con papel pergamino y póngalas a un lado.
    3. Prepare una manga pastelera con una punta de estrella grande y póngala a un lado. (Si usted no cuenta con una manga pastelera, también puede utilizar una cuchara para colocar los merenguitos sobre las bandejas de horno)
    4. Bata las claras y la primera cantidad de azúcar indicada hasta obtener picos muy rígidos. 
    5. Agregue la sal y deje de batir.
    6. Agregue la segunda cantidad de azúcar indicada e incorpórela con cuidado utilizando una espátula de goma hasta que esté bien mezclada.
    7. Llene la manga pastelera con el merengue y forme rosetones grandes sobre las bandejas de horno. Si utiliza una cuchara, aplique dos cucharadas sobre el papel.
    8. Espolvoree generosamente con el coco sin azúcar. (¡El coco edulcorado puede dorarse demasiado rápido!)      
    9. Coloque en el horno hasta que los merenguitos estén muy crujientes. Una buena forma de determinar si están listos es rompiendo un merengue y dejándolo que enfríe durante 2 minutos. Si el interior parece estar seco y no pegajoso, entonces está listo. Si no, vuelva a ponerlo en el horno.

     

    Imperial Sugar Insight
    1. If during baking merenguitos starts to lightly brown reduce oven temperature immediately by 20 degrees. Many ovens reading are incorrect.
    2. Meringue will not set in a humid kitchen. Please prepare accordingly. 
    3. For more tips on how to make meringues, check out the Meringues and Divinities Fluffy Holiday Favorites Sweetalk Blog article.

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