Recipe
Merengón
Baked meringue over caramel, served in portions with a custard cream flavored with cinnamon, lemon, and vanilla. A classic Cuban dessert.
- Preparation30 min
- Cooking4 h 30 min
- Total time5 h
- Servings10 servings
- DifficultyMedium
Ingredients
Check off the ingredients you have.
For the caramel
For the meringue
For the cream
Method
Meringue
- Preheat the oven to 205 °C so it warms up.
- Make a caramel with the sugar and coat a mold of about 3 liters capacity with it.
- Beat the egg whites until stiff peaks form, then add the sugar gradually without stopping beating.
- Add the vanilla and incorporate.
- Pour the meringue into the caramelized mold.
- Place the mold in the oven and turn it off immediately. Leave the meringue inside the turned-off oven for at least 4 hours, or overnight.
- Remove it, let it cool, then invert the mold.
Cream
- Bring the milk to a boil with the cinnamon stick, lemon zest, and salt. Remove from heat and let cool.
- Beat the yolks with the sugar, add the milk, and strain the mixture.
- Cook the mixture in a double boiler, stirring constantly, until it thickens slightly.
- Add the vanilla and set the cream aside to cool.
Assembly
- When serving, cut the meringue into portions and drizzle the cream over them.
