Leave eggs at room temperature at least an hour before. Know them, grind the whites with salt until soft peaks are formed.
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Post | 🤯 Diverse |
| Ingredients to make guanábana meringue: |
| 4 Egg units ¼ teaspoon of salt ½ teaspoon of lemon ¾ cup (150 grams) 1 tablespoon of butter without salt 1 cup of milk cream (200 milliliters) 3 3 tablespoons of sugar powder 2 cups of guanábana pulp 1 drop of vanilla essence to taste |
| ADDITIONAL CHARACTERISTICS: Cheap cost |
Ingredients to make guanábana meringue:
2. Add the lemon juice, gat some a little more and then by tablespoons, 2 each time, add the sugar beating vigorously until they form very firm peaks and the meringue looks wet and bright.
3. grease 2 cans 22 cm in diameter and preheat the oven at 250 degrees. Pour the meringue in the cans and bake for 1 hour.
4. Remove from the oven and let cool. Bat the milk cream with sugar and vanilla until you form firm peaks.
5. Arrange a merengue layer on a tray, cover with half the milk cream and half of the fruit.
6. Place the other merengue face on top and successively the cream and fruit. Refrigerate until ready to serve. Adorns with strawberries.
