{"id":7062,"date":"2018-07-11T21:23:19","date_gmt":"2018-07-11T19:23:19","guid":{"rendered":"https:\/\/clementicompany.com\/the-meringues\/"},"modified":"2024-11-20T10:37:48","modified_gmt":"2024-11-20T09:37:48","slug":"the-meringues","status":"publish","type":"post","link":"https:\/\/clementicompany.com\/en\/the-meringues\/","title":{"rendered":"The Meringues"},"content":{"rendered":"&#13;\n<p>How to make meringues, the dessert to be enjoyed au naturel.<\/p>&#13;\n&#13;\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" class=\"wp-image-3768\" src=\"https:\/\/www.clementicompany.com\/wp-content\/uploads\/2021\/03\/meringhe-1208x800.jpg\" alt=\"meringues\"\/><\/figure>&#13;\n&#13;\n<p><strong>BASIC MERINGUE INGREDIENTS:<\/strong><\/p>&#13;\n&#13;\n<ul class=\"wp-block-list\">&#13;\n<li>150 g egg whites<\/li>&#13;\n<li>300 g granulated sugar<\/li>&#13;\n<\/ul>&#13;\n&#13;\n<p><strong>PREPARATION:<\/strong> <\/p>&#13;\n&#13;\n<p><strong>1)<\/strong> Beat egg whites with sugar until the mixture is creamy.<br\/><br\/><strong>2)<\/strong> Using a pastry bag with a smooth nozzle, arrange many small walnut-sized hemispheres on baking paper arranged on a baking sheet.<br\/><br\/><strong>3)<\/strong> Bring to the oven and bake at 110-120\u00b0 for 90 minutes.<br\/><br\/><strong>4)<\/strong> To promote drying, open the oven door every 15 to 20 minutes for a handful of seconds. Allow to cool. <\/p>&#13;\n&#13;\n<p>To make each of your recipes special,<a href=\"https:\/\/www.ilredelfuoco.it\/forni\/forni-legna-cottura-indiretta-esterno\" target=\"_blank\" rel=\"noopener\"><strong> discover our wood-fired ovens.<\/strong><\/a><\/p>&#13;\n&#13;\n<p>To join the Clementi family <strong>tag your photos and videos on social media with @clementi_ilredelfuco<\/strong> and join our community!  <\/p>&#13;\n","protected":false},"excerpt":{"rendered":"<p>&#13; How to make meringues, the dessert to be enjoyed au naturel. &#13; &#13; BASIC MERINGUE INGREDIENTS: &#13; &#13; &#13; 150 g egg whites &#13; 300 g granulated sugar &#13; &#13; &#13; PREPARATION: &#13; &#13; 1) Beat egg whites with sugar until the mixture is creamy. 2) Using a pastry bag with a smooth nozzle, [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":6329,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[197],"tags":[],"class_list":["post-7062","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"_links":{"self":[{"href":"https:\/\/clementicompany.com\/en\/wp-json\/wp\/v2\/posts\/7062","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/clementicompany.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/clementicompany.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/clementicompany.com\/en\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/clementicompany.com\/en\/wp-json\/wp\/v2\/comments?post=7062"}],"version-history":[{"count":1,"href":"https:\/\/clementicompany.com\/en\/wp-json\/wp\/v2\/posts\/7062\/revisions"}],"predecessor-version":[{"id":7063,"href":"https:\/\/clementicompany.com\/en\/wp-json\/wp\/v2\/posts\/7062\/revisions\/7063"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/clementicompany.com\/en\/wp-json\/wp\/v2\/media\/6329"}],"wp:attachment":[{"href":"https:\/\/clementicompany.com\/en\/wp-json\/wp\/v2\/media?parent=7062"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/clementicompany.com\/en\/wp-json\/wp\/v2\/categories?post=7062"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/clementicompany.com\/en\/wp-json\/wp\/v2\/tags?post=7062"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}