Leche Merengada

Name: Leche Merengada
Yield: makes about 1 quart (1 liter)
Ingredients: 2 cups (500 ml) whole milk; 1/2 cup (100 g) sugar; Pinch of salt; Two 3-inch cinnamon sticks, or 1/8 teaspoon ground cinnamon; 1 lemon, preferably unsprayed; 2 large egg whites, at room temperature (see Note)

December 9, 2011

Should you ever find yourself in Spain, withering away during the fierce heat of summer, rejuvenate with the locals at one of the many heladerías that make the country a top destination for any ice cream aficionado. I always order leche merengada, a cinnamon-and-lemon-flavored frozen meringue. To make it more invigorating, I sometimes ask for a shot of high-strength café exprés poured over.

Cooks' Note

This recipe calls for uncooked egg whites. Most supermarkets now carry pasteurized egg whites, which you may wish to use if you have health concerns. Be sure to read the packaging, since some pasteurized egg whites aren’t suitable for whipping.

Recipe notes

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