{"id":43615,"date":"2022-08-05T15:52:00","date_gmt":"2022-08-05T13:52:00","guid":{"rendered":"https:\/\/www.sosa.cat\/recetas\/acidulated-meringue\/"},"modified":"2026-04-17T15:26:39","modified_gmt":"2026-04-17T13:26:39","slug":"merengue-acidulado","status":"publish","type":"receta","link":"https:\/\/www.sosa.cat\/en\/recipes\/merengue-acidulado\/","title":{"rendered":"Acidulated Meringue"},"content":{"rendered":"\n<p><strong>Acidulated meringue<\/strong> is a modern and precise interpretation of one of the most versatile classics of pastry. Traditionally known for its light texture and characteristic sweetness, the meringue is transformed in this recipe into a crunchy version, with a perfectly balanced acidic touch. <\/p>\n\n<p>We achieve this nuance thanks to the incorporation of <strong><a href=\"https:\/\/www.sosa.cat\/en\/product\/powdered-citric-acid-2\/\" target=\"_blank\" rel=\"noreferrer noopener\">citric acid<\/a><\/strong>, a technical ingredient that allows us to precisely regulate the acidity of the preparation, refining the final flavor and providing a freshness that contrasts with the sweetness of the meringue.<\/p>\n\n<p>In this recipe, we have not only paid attention to the balance of flavor, but also to the technical process: <em>the meringue is baked at 110 \u00baC for 60 minutes,<\/em> a time that allows the mixture to dry completely without caramelizing it, thus achieving a crunchy and light texture. It is essential, once cooked, to store it in a dry place, to preserve its optimal texture until serving. <\/p>\n\n<p>The result is a <strong>tangy<\/strong> <strong>meringue<\/strong> with character, ideal to accompany creams, fruits, ice creams or simply to be enjoyed on its own. This version demonstrates how small technical adjustments can make a big difference, and how functional ingredients such as citric acid can open up new creative possibilities for the professional.  <\/p>\n","protected":false},"featured_media":41104,"template":"","meta":{"_acf_changed":false,"inline_featured_image":false},"autor-receta":[],"receta-categorias":[280],"especialidad":[283],"tecnica-y-aplicacion":[942,1136],"class_list":["post-43615","receta","type-receta","status-publish","has-post-thumbnail","hentry","receta-categorias-texturizing","especialidad-patisserie","tecnica-y-aplicacion-crunchy","tecnica-y-aplicacion-meringues"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Acidulated Meringue - Sosa<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.sosa.cat\/en\/recipes\/merengue-acidulado\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Acidulated Meringue - Sosa\" \/>\n<meta property=\"og:description\" content=\"Acidulated meringue is a modern and precise interpretation of one of the most versatile classics of pastry. Traditionally known for its light texture and characteristic sweetness, the meringue is transformed in this recipe into a crunchy version, with a perfectly balanced acidic touch. 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