{"id":2759,"date":"2018-02-05T19:30:47","date_gmt":"2018-02-05T18:30:47","guid":{"rendered":"https:\/\/holavegan.theblogpress.com\/?post_type=recipe&p=2759"},"modified":"2026-04-12T18:21:45","modified_gmt":"2026-04-12T21:21:45","slug":"vegan-merengues","status":"publish","type":"post","link":"https:\/\/holavegan.com\/en\/vegan-merengues\/","title":{"rendered":"Vegan merengues"},"content":{"rendered":"

\"\"<\/p>\n

Para nosotros los veganos, ya no es ninguna novedad que la aquafaba es el reemplazo perfecto para las claras de huevo.<\/p>\n

Pero… Qu\u00e9 es la aquafaba?<\/h5>\n

Literalmente significa “agua de porotos” y es el l\u00edquido sobrante de la cocci\u00f3n de cualquier poroto o legumbre o el l\u00edquido con el que vienen en conserva.<\/p>\n

Para estos merengues us\u00e9 aquafaba de garbanzos en conserva y a\u00f1ad\u00ed un paso m\u00e1s que permiti\u00f3 obtener merengue que forma picos con apenas unos minutos de batido, el secreto ser\u00e1 develado pronto…<\/p>\n

\"\"<\/p>\n

As\u00ed es como quedaron en el horno despu\u00e9s de un par de horas de secado a horno bien bien bajo. Crocantes y sequitos. No notar\u00e1s la diferencia con los merengues hechos con per\u00edodo de gallina (huevos) \ud83d\ude1b<\/p>\n

\"\"<\/p>\n

Me quedaron con un poco de color, porque us\u00e9 az\u00facar rubio para endulzar y unas gotas de vinagre de sidra de manzana para ayudar al batido. Pero si us\u00e1s az\u00facar blanco y vinagre de vino blanco o jugo de lim\u00f3n, o solo cremor t\u00e1rtaro, te quedan blanquitos. Claro que tambi\u00e9n pod\u00e9s usar colorante en gel o en polvo para darles divertidos colores.<\/p>\n

Yo los hice peque\u00f1itos, porque me los como como snack. Tambi\u00e9n prob\u00e9 un par untados con dulce de leche<\/a> y quedan… MMMMMMMMMM
\nSe pueden hacer m\u00e1s grandes y rellenar con crema de coco<\/a> o hacer directamente un “nido” y luego rellenar con crema y frutas frescas.<\/p>\n

\"\"<\/p>\n

Bueno, les voy a contar el secreto.
\nLo que hice fue reducir el l\u00edquido a la mitad. Esto es, lo que te sobra de la lata de garbanzos, lo pon\u00e9s en una cacerolita y lo llev\u00e1s al fuego hasta reducir a la mitad del l\u00edquido que ten\u00edas. Luego apag\u00e1s el fuego y lo dej\u00e1s que tome temperatura ambiente.
\nVas a notar que la aquafaba queda un poco m\u00e1s oscura y m\u00e1s densa.<\/p>\n

Vale tambi\u00e9n con el agua resultante de la cocci\u00f3n de garbanzos secos, pero siempre, ten\u00e9s que reducirla hasta que quede viscosa, porque si es demasiado l\u00edquida no resultar\u00e1.<\/p>\n

De esta manera y con la ayuda de unas gotas de un medio \u00e1cido (cremor t\u00e1rtaro, vinagre o jugo de lim\u00f3n) te queda el merengue formando picos en un periquete sin necesidad de batidoras super profesionales, ni alm\u00edbar a ciertos grados, ni nada de eso.<\/p>\n

Algunas recomendaciones:<\/h5>\n
    \n
  1. Bat\u00ed la aquafaba cuando ya vayas a armar los merenguitos, con el horno precalentado y la placa de horno con su correspondiente papel, silpat o silicona. El merengue de aquafaba no resiste mucho guardado en la heladera despu\u00e9s de batido, comienza a bajarse y hacerse pis\u00bf? (soltar aguita).<\/li>\n
  2. Dej\u00e1 enfriar a temperatura ambiente la aquafaba despu\u00e9s de la reducci\u00f3n. Si necesit\u00e1s guardarla para batir en otro momento, guardala en la heladera en un frasco tapado y sacala unos minutos antes de batir para que no est\u00e9 demasiado fr\u00eda.<\/li>\n
  3. Us\u00e1 unas gotas de un medio \u00e1cido para obtener una mejor textura de merengue, si no ten\u00e9s cremor t\u00e1rtaro, puede ser vinagre o jugo de lim\u00f3n.<\/li>\n
  4. Para endulzar, es mejor usar az\u00facar glas (impalpable, en polvo) para que se incorpore mejor al batido. Incorporala de a poco, en forma de lluvia, una vez que la mezcla est\u00e1 blanca y espumosa.<\/li>\n
  5. Si us\u00e1s batidora de mano, comenz\u00e1 batiendo en velocidad m\u00ednima y and\u00e1 aumentando la velocidad formando ochos con los batidores.<\/li>\n
  6. Cuando formes los merengues en la placa, dej\u00e1 bastante espacio entre ellos, para asegurarte que se puedan cocinar parejos y secar bien.<\/li>\n
  7. PA-CIEN-CIA! Sobre todas las cosas, esto lleva tiempo. Si te gusta el merengue crocante, que se rompe en miguitas hay que secarlo bien y a horno muy muy bajo, para que no se quemen. Dejalos en el horno y ponete a ver una marat\u00f3n de tu serie preferida, and\u00e1 a chequearlos cada tanto.<\/li>\n
  8. Se desprende del consejo anterior, si tu horno da demasiado calor y es dif\u00edcil saber a qu\u00e9 temperatura est\u00e1, ponelo al m\u00ednimo y dej\u00e1 la puerta entreabierta durante la cocci\u00f3n.<\/li>\n
  9. Dejalos enfriar muy muy bien antes de intentar despegarlos de la placa (si o si, cocinalos sobre papel, placa silpat o de silicona).<\/li>\n
  10. Guardalos en tapers, latas o en frascos herm\u00e9ticos, duran 10 d\u00edas! (si es que te duran).<\/li>\n<\/ol>\n

    \"\"<\/p>\n

    [embedyt] https:\/\/www.youtube.com\/watch?v=p7UIr_tEnCE[\/embedyt]<\/p>\n

     <\/p>\n

    Va la receta nom\u00e1s!<\/p>\n

    <\/div>
    \n
    \n
    \n \n <\/div>\n \n
    \n <\/g><\/svg><\/span> <\/a>\n \n <\/div>\n <\/div>\n \n
    \n \n

    Vegan merengues<\/h2>\n
    Sale una fuente de horno<\/div>\n <\/div>\n \n
    \n \n \n <\/div>\n \n
    \n \n

    Ingredients<\/h3>
    • 1\/4<\/span> taza de<\/span> aquafaba reducida<\/span> (lo que resulta de la reducci\u00f3n del l\u00edquido de una lata de garbanzos)<\/span><\/li>
    • 1<\/span> cdita. de<\/span> cremor t\u00e1rtaro<\/span> o jugo de lim\u00f3n<\/span><\/li>
    • 2<\/span> cdas. de<\/span> az\u00facar impalpable<\/span> o un poco m\u00e1s si te gustan m\u00e1s dulces<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
      \n

      Instructions<\/h3>
      • Encender el horno al m\u00ednimo<\/div><\/li>
      • Reducir la aquafaba coloc\u00e1ndola en una cacerolita al fuego, hasta que reduzca a la mitad<\/div><\/li>
      • Dejar enfriar a temperatura ambiente<\/div><\/li>
      • Colocar la aquafaba en un bol (preferentemente de vidrio) con el cremor t\u00e1rtaro ( o vinagre o jugo de lim\u00f3n)<\/span><\/div><\/li>
      • Comenzar a batir con batidora en velocidad m\u00ednima e ir aumentando la velocidad<\/div><\/li>
      • Una vez que est\u00e1 blanca y espumosa, agregar el az\u00facar<\/div><\/li>
      • Continuar con el batido hasta que el merengue forme picos o puedas dar vuelta el bol sin que se caiga<\/div><\/li>
      • Colocar en una manga con pico rizado y formar copitos en una placa para horno con papel manteca o placa antiadherente<\/div><\/li>
      • Llevar al horno y cocinar hasta que est\u00e9n secos por completo (a m\u00ed me llev\u00f3 3 horas aproximadamente) pero va a depender del tama\u00f1o de los merengues y del horno<\/div><\/li>
      • Dejar enfriar por completo antes de servir o de guardar<\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n <\/div>\n \n \n \n
        \n \n \n \n
        <\/g><\/svg><\/span> Plato: <\/span>Dulces y postres<\/span><\/div>
        <\/g><\/svg><\/span> Keyword: <\/span>Sin gluten<\/span><\/div><\/div>\n <\/div>\n \n \n<\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

        Para nosotros los veganos, ya no es ninguna novedad que la aquafaba es el reemplazo perfecto para las claras de huevo. Pero… Qu\u00e9 es la aquafaba? Literalmente significa “agua de porotos” y es el l\u00edquido sobrante de la cocci\u00f3n de cualquier poroto o legumbre o el l\u00edquido con el que vienen en conserva. Para estos …<\/p>","protected":false},"author":3,"featured_media":14439,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","loftocean_post_primary_category":0,"loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":1305,"tinysalt_single_post_intro_label":"","tinysalt_single_post_intro_description":"","tinysalt_hide_post_featured_image":"","tinysalt_post_featured_media_position":"","tinysalt_single_site_header_source":"","tinysalt_single_custom_site_header":"0","tinysalt_single_custom_sticky_site_header":"0","tinysalt_single_custom_sticky_site_header_style":"sticky-scroll-up","tinysalt_single_site_footer_source":"","tinysalt_single_custom_site_footer":"0","footnotes":""},"categories":[5409,291,315],"tags":[408,1627,1628],"class_list":["post-2759","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dulces-y-postres","category-sin-tacc","category-recetas","tag-aquafaba","tag-merengue","tag-merenguitos"],"yoast_head":"\nVegan merengues - Hola Vegan<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Vegan merengues - Hola Vegan\" \/>\n<meta property=\"og:description\" content=\"Para nosotros los veganos, ya no es ninguna novedad que la aquafaba es el reemplazo perfecto para las claras de huevo. 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Pero… Qu\u00e9 es la aquafaba? Literalmente significa “agua de porotos” y es el l\u00edquido sobrante de la cocci\u00f3n de cualquier poroto o legumbre o el l\u00edquido con el que vienen en conserva. 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