Ingredients:
– 150 g of orange juice (approximately 5 glasses)
– 300 g of Azúcar
– 75 ml of water
– 5 ml of vanilla essence (optional)
– 3 gotas of lemon juice (optional)
Preparation:
1. Place the water and the water in a small and hot water bowl until it forms an almíbar.
2. When the almíbar heats up to approximately 110 °C, start building the light with the juice of lime at the speed of the media.
3. When the almíbar llegue at 118°C, remove the fire.
4. With the building in progress, keep the room warm in the form of a column above the lights, avoiding that it falls directly above the varillas.
5. Increase the speed and continue to mix for 8–12 minutes until you obtain a white, shiny merengue with firm picos.
6. Combine the oil essence and combine one of its segments more to integrate.
7. Continue to build until the meringue is at room temperature and has a firm and soft texture.
8. Place it in a manga pastelera and use it to decorate cakes, cupcakes, tartas and posters.
Tips:
1. Use a kitchen thermometer to control the temperature of the almíbar and ensure good consistency.
2. The recipient and the varillas must be completely clean and free of grease so that the glasses mount correctly.
