Soursop meringon.
Soursop meringon
Ingredients
A cup of soursop specks Andean Traditions
Half a cup of whole strawberries Andean Traditions
Half a cup of peaches in syrup Andean Traditions (optional)
A quarter cup of heavy cream
Five tablespoons of white sugar
Two egg whites
JP products in this recipe
Preparation
Preheat the oven to 200 degrees Fahrenheit.
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In a bowl with the help of a mixer, beat the egg whites, when they are peaked, add the sugar and continue stirring until they form peaks and are compact (you must turn the bowl and the mixture should not spill, so you will know that ready).
With the help of a pastry bag, make the shape of the meringon you want in a non-stick refractory.
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Bake for 60 minutes.
In a bowl, beat the milk cream until it thickens.
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In a bowl add the Tradiciones Andinas peach specks, the Tradiciones Andinas whole strawberries and if you wish, the Tradiciones Andinas peaches in syrup (cut into slices).
Add the cream and stir until integrated.
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Once the meringues are ready, remove from the oven and let cool.
Cut in half.
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Add the filling, cover with the other half, decorate.
1Serve and enjoy.
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