LOJA’S ROSCO

IES Virgen de la Caridad

PREPARATION

To make the roscos:

Step 1. Separate the egg whites form the yolks. Beat the egg whites into a firm peak with a pinch of salt.

Step 2. Add the sugar and continue beating until meringue point.

Step 3. Add the yolks, one by one, continue beating until smooth.

Step 4. Add the starch and make see-saw movements.

Step 5. Pour the mixture into a pastry bag, and make “rings” on a parchment paper.

Step 6. Preheat the oven to 180º; bake at 170º for about 15 minutes.

To make the filling:

Step 1. In a pan, boil the water and the sugar.

Step 2. As it comes to the boil, lower the heat and add the semolina. Stir until the syrup thickens. Remove from the heat and allow to stand.

Step 3. Once the “rings” are cold, place them on a tray and fill them with cream. Place on top a “ring” without cream. Crush and set aside.

To make the meringue:

Step 1. Beat the egg whites into a firm peak with a pinch of salt. Add a tablespoon of sugar and beat to stiff peaks.

Step 2. In a pan, add the rest of the sugar and a little water to surround the sugar, without soaking it. Boil until reaching 120º.

Step 3. At the same time, add the syrup little by little to the egg whites, and continue beating until the syrup loses temperature and it becomes a strong meringue.

Step 4. Soak the roscos in the meringue, and place in the oven on a low heat (50-75º) for around 2 hours. Take care not to let them get brown.

Step 5. Turn off the oven, and let them cool inside.