1. Roxana100 Junior Member

    Spanish
    Como dices a punto de turron , estoy traduciendo una receta que dice ,por separado batir las claras a punto de turron y agregar el azucar restante en forma de lluvia.
    Por Favor ayudenme
    Muchas Gracias
     
  2. mariposita

    mariposita Senior Member

    madrid
    US, English
    a punto de turrón=stiff peaks

    Beat the egg whites until stiff peaks form.
     
  3. cubaMania Senior Member

    ...separately beat the egg whites until stiff peaks form and gradually add the remaining sugar...
     
  4. lapachis8 Senior Member

    El Defectuoso
    Mexico-Spanish
    Hi,
    The nuances of beaten egg whites in the Hispanic world are of such subtleties, that if you don´t get it right the whole recipe gets spoiled.
    There are egg whites beaten:

    a punto de merengue
    a punto de turrón
    a punto de listón

    and many others I don´t remember. Stiff peaks is the closest to punto de merengue, while a punto de turrón is the point in which you can turn the bowl upside down and the eggwhites will stay in the bowl.
    cheers
     
  5. cubaMania Senior Member

    hmmm, entonces "until very stiff glossy peaks form"

    thanks for the aclaración, lapachis8
     
  6. lapachis8 Senior Member

    El Defectuoso
    Mexico-Spanish
    Un link

    saludos
     
  7. mariposita

    mariposita Senior Member

    madrid
    US, English
    For me, merengue is made when it reaches the point of "soft peaks," but I guess these distinctions are pretty subjective...
     
  8. cubaMania Senior Member

    I would venture this hierarchy from softest to hardest:

    until peaks form and curl over
    until soft peaks form
    until peaks form
    until stiff peaks form
    until very stiff peaks form
    until very stiff glossy peaks form
     
  9. Roxana100 Junior Member

    Spanish
    Mil gracias a todos
     

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