Skip to content

Merengues Helados / Ice Cream Meringues, circa 1960

January 20, 2012
tags:
txsau-tx716-m4-m359-1960z-back-cover

Magia con Maizena. México, D.F. : Productos de Maiz, [196-?]. P. 80-81. [TX716.M4 M359 1960z]


For the past two weeks, we’ve posted recipes Maizena promotional cookbooks.  However, in addition to Maizena brand corn starch, these cookbooks also promote a number of related products, including Karo corn syrup, Mazola corn oil and Kre-Mel drink mix.  Today’s recipe from Magia con Maizena combines three out of four of these products.


Merengues Helados

Claras de huevo…4
Azúcar granulada…225 gramos
Maizena…1 cucharada
Almendra mandada y molida…100 gramos

Las claras se baten hasta que estén duras, se agrega la almendra y la Maizena cernida con el azúcar; se bate constantemente para que no se baje el merengue. En las latas de horno cubiertas con papel blanco, se van colocando con una cuchara, dejando una pequeña distancia entre uno y otro. Se cuecen en horno muy suave.

Después se ahuecan con cuidado y se rellenan con el helado.

Helado Kre-mel de Vainilla

Kre-Mel de Vainilla…1 paquete
Leche…1 litro
Yemas de huevo…4
KARO (etiqueta roja)…1/2 taza
Azúcar granulada…200 gramos
MAIZENA…1 cucharada
Mantequilla…50 gramos
Vainilla…1 ejote

El Kre-mel se disuelve en media taza de leche fría, hasta que quede la mezcla muy tersa. El resto de la leche se pone a hervir con el azúcar, la vainilla y la Maizena.  Las yemas se baten con el Karo y se añaden a la leche con el Kre-mel. Se deja hervir otro poco agregando la mantequilla fundida. Después se hiela.

Una vez rellenos los merengues se unen uno con otro.


Ice Cream meringues

Egg whites …4
Granulated sugar …1 heaping cup
Cornstarch …1 tablespoon
Peeled and ground almonds…1/2 cup

Beat the whites until stiff, add almonds and sifted cornstarch with the sugar.  Beat constantly to attain a meringue.  Cover baking tins with parchment paper and place scoops of meringue a little distance away from each other.  Cook in a mild oven.

After baking, carefully hollow out the meringues and fill with ice cream.

Vanilla Kre-mel Ice Cream

Vanilla Kre-Mel…1 package
Milk…1 liter
Eggs…4
KARO (red label) corn syrup … 1 / 2 cup
Granulated Sugar…1 cup
Cornstarch…1 tablespoon
Butter…1/4 cup
Vanilla bean … 1

Dissolve the Kre-mel in half a cup of cold milk, mixing until very smooth. Boil the rest of the milk with the sugar, vanilla bean, and cornstarch. Beat the yolks with the Karo corn syrup and add to the milk with the Kre-mel. Bring to a boil and add a little melted butter.  Then, freeze.

Use the ice cream to fill the meringues and then put two together to make a meringue and ice-cream sandwich.

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

The Culinary Curator

Being a Journal of Narratives and Discoveries

Feast of the Centuries

Cooking throughout the Ages

Cynthia D. Bertelsen's Gherkins & Tomatoes

A Writer's Musings on History and Culture

What's Cookin' @ Special Collections?!

Special Collections @ Virginia Tech Culinary History Blog!

%d bloggers like this: