{"id":5862,"date":"2020-07-01T17:26:26","date_gmt":"2020-07-01T20:26:26","guid":{"rendered":"https:\/\/holavegan.com\/?p=5862"},"modified":"2026-04-12T18:21:40","modified_gmt":"2026-04-12T21:21:40","slug":"merengadas","status":"publish","type":"post","link":"https:\/\/holavegan.com\/en\/merengadas\/","title":{"rendered":"Merengadas!"},"content":{"rendered":"

\"\"<\/a><\/span><\/p>\n

Hace unas semanas atr\u00e1s les contaba en este posteo de las Sonrisas<\/a> que, en realidad, mi intenci\u00f3n hab\u00eda sido hacer estas galletitas, las merengadas, mis favoritas de la infancia, pero algo me fall\u00f3 en el relleno. Fue as\u00ed como decid\u00ed convertirlas en las favoritas de mam\u00e1: las Sonrisas<\/a>.<\/span><\/p>\n

“Puede fallar”, dir\u00eda Tusam.<\/span><\/p>\n

\"\"<\/a><\/p>\n

EL MALVAVISCO<\/span><\/h5>\n

Para hacerlo, estudi\u00e9 un par de recetas. En una (la que intent\u00e9 la primera vez y fall\u00f3) el relleno se hace SIN merengue. Es decir, solo se hidrata la gelatina y se bate hasta obtener consistencia aireada -algo que yo nunca\u00a0 logr\u00e9- y luego se a\u00f1ade el alm\u00edbar.<\/span><\/p>\n

Esta vez segu\u00ed los consejos de Estefi Colombo<\/a> y solo reemplac\u00e9 los huevos por aquafaba<\/a> y le agregu\u00e9 goma xantana. \u00bf<\/span>El resultado? U<\/span>n malvavisco consistente, esponjoso y delicioso, con sabor a ni\u00f1ez, rosado y perfecto!<\/span><\/p>\n

En cuanto a la masa de las galletitas, es la misma para ambas.\u00a0<\/span><\/p>\n

\"\"<\/a><\/p>\n

Me gusta dar cr\u00e9ditos:<\/span><\/h5>\n

Como sabr\u00e1n, no soy cocinera profesional. Ninguna de las tres lo somos. Y muchas veces, para crear o veganizar alguna receta investigamos y estudiamos otras. En lo personal me gusta ver todo tipo de cocina, sea vegana o no. Y si me inspir\u00e9 en alguna lo cuento, como pueden ver en varios de mis posteos.<\/span><\/p>\n

La cocina es un mundo maravilloso e infinito en donde podemos crear y recrear recetas hasta el hartazgo. Una misma receta puede tener interminables variantes. Podemos jugar y probar sin cansarnos. Como digo siempre, muchas veces sale bien y otras no tanto. Otras sale incre\u00edble \u00a1y otras tenemos que tirar todo! Lo bueno es que siempre nos ense\u00f1a algo.<\/span><\/p>\n

Por eso agradezco a todas las personas que comparten su conocimiento, porque s\u00e9 que detr\u00e1s de eso, hay mucho m\u00e1s que una simple receta.<\/span><\/p>\n\n

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Merengadas<\/h2>\n \n <\/div>\n \n
\n
Servings <\/span>20<\/span> galletitas aproximadamente<\/span><\/span><\/div>\n \n <\/div>\n \n
\n \n

Ingredients<\/h3>

Para las cookies:<\/h4>
  • 200<\/span> G day<\/span> harina leudante<\/span><\/li>
  • 80<\/span> G day <\/span> az\u00facar impalpable<\/span><\/li>
  • 1<\/span> cucharada<\/span> de f\u00e9cula de maiz<\/span><\/li>
  • 100<\/span> G day <\/span> aceite de coco<\/span><\/li>
  • 2<\/span> cucharadas<\/span> de semillas de lino dorado trituradas y activadas<\/span><\/li>
  • 1<\/span> splash of <\/span> Plant-based milk<\/span><\/li>
  • 1<\/span> cucharada<\/span> de extracto de vainilla<\/span><\/li><\/ul><\/div>

    Para el malvavisco:<\/h4>
    • 100<\/span> ml<\/span> de aquafaba<\/span><\/li>
    • 200<\/span> g<\/span> de az\u00facar org\u00e1nica<\/span><\/li>
    • 20<\/span> g<\/span> de agar-agar<\/span> 2 sobres<\/span><\/li>
    • 1<\/span> cucharada<\/span> de goma xantana<\/span><\/li>
    • 200<\/span> ml<\/span> de agua hirviendo para hidratar<\/span><\/li>
    • 1<\/span> cucharadita<\/span> de extracto de frutilla o frambuesa<\/span><\/li>
    • 1<\/span> cucharadita<\/span> de colorante de reposter\u00eda rosa<\/span> Yo us\u00e9 rojo, porque el merengue lo aclara. Pero hay que ir poniendo muy de a poco par lograr el color deseado y no pasarse!<\/strong><\/span><\/li><\/ul><\/div>

      Adem\u00e1s:<\/h4>
      • Coco rallado para decorar los bordes<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
        \n

        Instructions<\/h3>

        Para las cookies:<\/h4>
        • Triturar las semillas de lino y agregarles 4 cucharadas de agua. Dejar reposar por 1\/2 hora.<\/span><\/div><\/li>
        • En un bol mezclar el aceite de coco (a temperatura ambiente) con el az\u00facar.<\/span><\/div><\/li>
        • Agregar la liga, (las semillas), el extracto de vainilla y la leche vegetal.<\/span><\/div><\/li>
        • Tamizar los polvos e integrarlos con la preparaci\u00f3n l\u00edquida. Formar una masa. (Si estuviera muy seca agregar leche, si estuviera muy l\u00edquida, agregar m\u00e1s harina).<\/span><\/div><\/li>
        • Sobre una mesada enharinada estirar las masa con palo de amasar, hasta lograr unos 5 mm de espesor o un poquito menos (crecer\u00e1n un poquito al hornearlas)<\/span><\/div><\/li>
        • Cortar de la forma deseada y acomodarlas en una placa de silicona.<\/span><\/div><\/li>
        • Cocinar en horno moderado (180 \u00b0) precalentado, durante aproximadamente 15 a 20 minutos. IMPORTANTE: Deben quedar blanquitas! de lo contrario quedar\u00e1n muy crocantes y el relleno se escapar\u00e1 al morderlas.<\/span><\/div><\/li><\/ul><\/div>

          Para el malvavisco:<\/h4>
          • Hidratar la gelatina con el agua hirviendo.<\/span><\/div><\/li>
          • Batir el aquafaba hasta que espume y agregar la goma xantana.<\/span><\/div><\/li>
          • Preparar el alm\u00edbar colocando el az\u00facar en una sart\u00e9n, con una cucharadita de agua. Cuando se forman burbujas con cuerpo, (antes de el punto bolita) retirar.<\/span><\/div><\/li>
          • Volcar en forma de hilos al merengue, sin dejar de batir.<\/span><\/div><\/li>
          • Colocar la gelatina e integrar bien. Agregar el colorante y el extracto y esparcir en un molde, teniendo en cuenta el espesor del relleno que queremos obtener.<\/span><\/div><\/li>
          • Llevar a la heladera por 2 o 3 horas, retirar y cortar el malvavisco con el mismo cortante o molde que usamos para las galletitas.<\/span><\/div><\/li>
          • Armar las cookies colocando el relleno en el medio y pasarlas ya armadas por coco rallado de manera que quede impregnado en el relleno.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
            <\/div>\n <\/div>\n \n \n \n
            \n \n \n \n
            <\/g><\/svg><\/span> Plato: <\/span>Breakfast and snack<\/span><\/div><\/div>\n <\/div>\n \n \n<\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":5,"featured_media":14736,"comment_status":"open","ping_status":"open","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":790,"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":[5410,5409,315],"tags":[1203,1213,1534,1625,1626],"class_list":["post-5862","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desayuno-y-merienda","category-dulces-y-postres","category-recetas","tag-galletitas-dulces","tag-galletitas-veganas","tag-malvavisco","tag-merengadas","tag-merengadas-y-sonrisas"],"yoast_head":"\nMerengadas! 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