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Guardo recuerdos muy lindos de mis viajes a San Salvador cuando era pequeña, especialmente porque mi tía me compraba, en la pastelería más famosa de la ciudad, unos pirotines de merengue (o turrón, como le llamaban ahí) cubiertos con miles de confites multicolores que a mí me parecían increíblemente deliciosos.
Años más tarde descubrí, en Perú, una versión súper deliciosa y más sofisticada del merengue de mi niñez, en forma de un maravilloso beso de moza. Este consiste en una galleta como base, coronada con una buena porción de merengue al que se le agrega un poquito de gelatina sin sabor para darle consistencia, y luego se baña con chocolate semiamargo. Fue una revelación.
Los puedes hacer en casa siguiendo los pasos de esta receta. Verás que son facilísimos de hacer y quedan deliciosos.
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Ingredientes
-
12
oz de chocolate semiamargo, picadito
-
1/2
cucharada de gelatina sin sabor
-
6
claras de huevo a temperatura ambiente
-
1 1/2
taza de azúcar
-
24
galletas de vainilla, redondas
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Instrucciones
-
1
Derrite el chocolate a baño María.
-
2
Hidrata la gelatina sin sabor en 1/4 taza de agua fría. Cuando esté bien hinchada, derrítela a fuego muy suave. Reserva.
-
3
Combina las claras con el azúcar en el tazón de la batidora y lleva al baño María, revolviendo con un batidor de alambre o con una espátula hasta que el azúcar se disuelva y las claras estén tibias. Cuida de no calentar demasiado para que las claras no se cuajen. No lo hagas directamente en el fuego, porque se van a cocinar.
-
4
Bate en la batidora a velocidad máxima hasta que se forme un merengue liso y brillante. Incorpora la gelatina derretida, todavía tibia, y sigue batiendo hasta que se mezcle bien y el merengue enfríe y esté firme.
-
5
Si puedes conseguir moldecitos para hacer los besos de moza, pincela cada uno con una gota de aceite. Vierte el chocolate y retira el exceso, solo quieres formar una capa fina de chocolate. Pon el merengue en una manga con boquilla gruesa y rellena los moldes. Al final cierra con una galleta de vainilla. Refrigera por unos minutos y desmolda.
-
6
Si no tienes moldes, coloca las galletas en una rejilla con una lata debajo. Con la manga y una boquilla gruesa pon el merengue sobre cada galleta, como de 1 1/2 pulgada de alto. Vierte el chocolate sobre cada porción de merengue para cubrir todo. El exceso va a chorrear en la lata que tienes debajo de la rejilla. Enfría en el refrigerador hasta que estén bien firmes.
-
7
Son mejores cuando están frescos, pero puedes refrigerarlos un par de días.
-
8
Sirve y disfruta.
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Consejos de expertos
-
consejo 1
Puedes usar galletas bañadas por un lado en chocolate.
-
consejo 2
Si deseas, agrega vainilla al merengue.
-
consejo 3
El beso de moza clásico se hace siempre con chocolate negro, pero puedes probar con chocolate blanco o de leche para darle tu toque personal.
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Información Nutricional
No hay información nutricional disponible para esta receta
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Más acerca de esta receta
-
Guardo recuerdos muy lindos de mis viajes a San Salvador cuando era pequeña, especialmente porque mi tía me compraba, en la pastelería más famosa de la ciudad, unos pirotines de merengue (o turrón, como le llamaban ahí) cubiertos con miles de confites multicolores que a mí me parecían increíblemente deliciosos.
Años más tarde descubrí, en Perú, una versión súper deliciosa y más sofisticada del merengue de mi niñez, en forma de un maravilloso beso de moza. Este consiste en una galleta como base, coronada con una buena porción de merengue al que se le agrega un poquito de gelatina sin sabor para darle consistencia, y luego se baña con chocolate semiamargo. Fue una revelación.
Los puedes hacer en casa siguiendo los pasos de esta receta. Verás que son facilísimos de hacer y quedan deliciosos.
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