The Limeña Meringue is a delicious dessert with origins dating back to the 19th century in the beautiful city of Lima, Peru. In the 1868 New American Dictionary of Cooking, it is mentioned for the first time under the name Manjar Real del Perú.
This delight has endured over the years as a symbol of sweetness and culinary tradition of the region.
Its name, which refers to the smooth and light texture of the dessert, evokes a sensation of pleasure on the palate. Let’s get to work and prepare it!
Limeña Meringue
Ingredients
2 cans of Condensed milk
2 cans of Evaporated milk
8 Egg yolks
1 cup of Port wine
1 ½ cup of Sugar
6 Egg whites
2 teaspoons of Ground cinnamon
Preparation
Step 1 : To prepare the milk spread, pour the condensed milk and evaporated milk into a heavy-bottomed pot.
Step 2 : Bring to a low heat and stir constantly with a wooden spoon.
Step 3 : Cook for about an hour, until the bottom of the pot is visible, making sure to stir properly to prevent burning.
Step 4 : Then, remove from heat and add the beaten egg yolks in a steady stream, mixing vigorously.
Step 5 : Let cool and pour the spread into small bowls or cups.
Step 6 : To prepare the meringue, mix the port wine with the sugar in a small pot and heat over low until it dissolves.
Step 7 : Then, increase the heat to medium and let it boil without stirring until it thickens into a syrup.
Step 8 : Meanwhile, beat the egg whites with an electric mixer until stiff peaks form, then gradually add the hot syrup in a continuous stream without stopping the mixer until a firm meringue forms.
Step 9 : Finally, fill a pastry bag with the meringue and decorate the desserts.
Step 10 : Sprinkle ground cinnamon on top and enjoy!
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