Comments on: Merengues con Chirimoya

By: Barbie

Barbie — Wed, 20 Oct 2010 16:29:10 +0000

Potato flour? I’ve used cornstarch (maicena) which is a standard in many Peruvian recipes. The individual portions sounds great to me, no matter how careful you are, the big meringues are crumbly, and harder to serve; making them in portions is practical as well as pretty.

By: Manjarblanco de Chirimoya « hungry sofia

Manjarblanco de Chirimoya « hungry sofia — Fri, 09 Apr 2010 14:04:14 +0000

[...] been pining for chirimoyas, also known as custard apples, ever since. In response to my previous post where I used them to fill pavlovas, my aunt described an alternative recipe that’s popular in [...]

By: hungrysofia

hungrysofia — Sat, 13 Feb 2010 01:05:56 +0000

That sounds incredible! I will definitely try it the next time I find chirimoyas!

By: Flory

Flory — Fri, 12 Feb 2010 19:52:11 +0000

ANA , I JUST REMEMBER WE ALSO MAKE ANOTHER RECIPE FOR THE MANJARBLANCO CON CHIRIMOYA
1 OR 2 CHIRIMOYAS DEPENDING ON THE SIZE
1 CAN OF CONDENSED MILK,BOILED IN THE CAN FOR 2 HOURS
1 CUP WHIPPING CREAM (WHIPPED)

MIX THE WHIPPING CREAM WITH THE MANJARBLANCO AND ADD THE CHIRIMOYAS IN PIECES , JUST MIX EVERYTHING TOGETHER LEAVING CHUNKS OF CHIRIMOYA. CHILL AND IT IS REALLY GOOD………

By: Karine

Karine — Sat, 06 Feb 2010 12:21:35 +0000

This looks delicious! Thanks for sharing

By: Aaron

Aaron — Sat, 30 Jan 2010 18:13:47 +0000

wow. these are gorgeous. well done.

By: cami

cami — Mon, 25 Jan 2010 07:06:20 +0000

unbelievably light…