I treasure many gastronomic memories of childhood and youth and one of them is this summer classic (or any other time of the year) that never fails. I loved having it with my grandfather in a place on Calle Alcalá in Madrid. He always asked for a black and white, I opted for meringue milk.
I sense that I am not the only one who meringue milk evokes distant memories and you will welcome this recipe with open arms. Attention all those who feel the same, also those who are curious to try it for the first time, because the thing is very simple.
You only need a handful of ingredients that are usually present in the kitchens of most kitchens. Milk, sugar, cinnamon, lemon and eggs (well, their whites). The process is sucked and the effort is minimal, especially if you take into account the enjoyment you get from it. to the mess
Put the milk in a small saucepan together with the sugar, the cinnamon stick and the skin of 1/2 well-washed lemon. Heat until it reaches a boil, remove from heat and let cool completely.
Remove the lemon and cinnamon, transfer it to a large container and store it in the freezer for an hour. Five minutes before freezing time, beat the egg whites together with the icing sugar until stiff, until smooth. shiny meringue.
Remove the flavored milk from the freezer and stir to homogenize. Mix with the meringue, gently and with enveloping movements so that it does not lose volume. We serve immediately in glasses, sprinkling the surface with ground cinnamon.
Russell Hobbs Desire Dough Mixer – Stick Mixer, 2 Beaters, 2 Dough Hooks, 5 Speeds, Turbo Function, Red – 24670-56
With what to accompany the meringue milk
The ideal is to enjoy a glass of meringue milk nothing else to do it, but if there is no occasion we can freeze it. It will have to be left to cool down for a couple of hours in the fridge before serving and stir well to break the crystals that will form, but enjoyment will be assured. It is essential to serve it with plenty of ground cinnamon.
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