Meringue Milk / Leche merengada

Doña Estrella

Guess what I bought at Magpie´s Sale! I´ve got a new-fangled machine called a fridge! Now I can make meringue milk quite easily.

I´m going to start by heating a litre of milk (1000 ml, which is four cups plus a wee bit more) and slowly adding 150 grams of sugar and a bit of lemon peel, stirring all the while. I´m going to let all this boil for two minutes, but stirring all the while so the sugar won´t harden.

Next, I´m going to let the mix cool a bit and then I´m going to strain it with a colander.

Then, when it´s cool, I´m going to put it in the freezer of my fridge. But I can´t just leave it there. I have to keep an eye on it so it doesn´t freeze. That means I have to take a peek at it now and again.

Meanwhile, I have to beat three egg whites until they are stiff and form peaks. I have to add about 150 grams of confectioner´s sugar little by little, beating all the while to make meringue.

Before the milk freezes, I have to remove it from the fridge and add the meringue to it, blending gently. The mixture has to be creamy, and the milk mustn´t be too crystalized.

Lastly, I pour it into glass cups and sprinkle cinnamon on it.

This is what it looks like on entrepucheros.com, where you have a recipe in Spanish with half the sugar. They´ve added a barquillo or finger shaped wafer.




Before I got the fridge I had to use an ice cream churner - mantequera or garrapiñera - to make meringue milk. This image shows you what an ice cream churner looks like:




You fill it with ice all around and it has a container in the center for the cream and you have to spend the whole day churning.