{"id":55582,"date":"2021-10-28T09:14:00","date_gmt":"2021-10-28T07:14:00","guid":{"rendered":"https:\/\/www.sosa.cat\/recetas\/italian-lemon-meringue\/"},"modified":"2026-05-21T11:48:15","modified_gmt":"2026-05-21T09:48:15","slug":"italian-lemon-meringue","status":"publish","type":"receta","link":"https:\/\/www.sosa.cat\/en\/recipes\/italian-lemon-meringue\/","title":{"rendered":"Lemon Italian Meringue"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Italian meringue<\/strong> is one of the most elegant and versatile preparations in the pastry world. Its shiny, stable and airy texture makes it the perfect base for mousses, tarts, decorations or plated desserts.  Traditional <strong>Italian meringue<\/strong> is prepared by beating egg whites while slowly incorporating a hot syrup, which makes it firm, shiny and perfect for decorating desserts.  <\/p>\n\n<p class=\"wp-block-paragraph\">In this version, we wanted to reinterpret this classic technique using <a href=\"https:\/\/www.sosa.cat\/en\/product\/albuwhip\/\" target=\"_blank\" rel=\"noreferrer noopener\">Albuwhip,<\/a> our specialized texturizer that replaces egg white. This innovative ingredient offers a superior whipping capacity, exceeding traditional egg white by more than 25%, achieving a greater volume and an even more stable structure. Furthermore, it eliminates the residual taste of egg, allowing the main aromas\u2014in this case, that of fresh lemon\u2014to express themselves with complete purity and balance.  <\/p>\n\n<p class=\"wp-block-paragraph\">The result is a light, stable meringue with a clean flavor and a silky texture that enhances the citrus freshness of the lemon. Perfect for covering a cake, serving as the base of a modern dessert, or lightly gratinating for a golden and aromatic finish. <\/p>\n","protected":false},"featured_media":55569,"template":"","meta":{"_acf_changed":false,"inline_featured_image":false},"autor-receta":[],"receta-categorias":[280],"especialidad":[283],"tecnica-y-aplicacion":[742,1136],"receta-dificultad":[],"receta-propiedades":[],"class_list":["post-55582","receta","type-receta","status-publish","has-post-thumbnail","hentry","receta-categorias-texturizing","especialidad-patisserie","tecnica-y-aplicacion-air","tecnica-y-aplicacion-meringues"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Lemon Italian Meringue - Sosa<\/title>\n<meta name=\"description\" content=\"In this version of the Italian meringue we wanted to reinterpret this classic technique using Albuwhip.\" \/>\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\/italian-lemon-meringue\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lemon Italian Meringue - 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