{"id":4259,"date":"2026-04-23T11:26:00","date_gmt":"2026-04-23T11:26:00","guid":{"rendered":"https:\/\/foodiealfer.com\/blog\/?p=4259"},"modified":"2026-04-24T16:26:51","modified_gmt":"2026-04-24T16:26:51","slug":"una-pavlova-para-mama","status":"publish","type":"post","link":"https:\/\/foodiealfer.com\/blog\/recetas\/una-pavlova-para-mama\/","title":{"rendered":"Una Pavlova para mam\u00e1"},"content":{"rendered":"\n<p style=\"text-align: justify;\">Se acerca el D\u00eda de la Madre y, si eres de los nuestros, seguro que siempre acabas dando vueltas a qu\u00e9 detalle tener que no sea lo de siempre. Este a\u00f1o, desde <a href=\"https:\/\/foodiealfer.com\/\">Foodie Alfer<\/a> te proponemos un cambio de plan: m\u00e1s que comprar algo, lo que apetece es hacer algo. Y no hay nada que diga \u00abme he currado este detalle\u00bb como una Pavlova bien hecha.<\/p>\n\n\n\n<p style=\"text-align: justify;\">Es ese tipo de postre que impone respeto por el merengue, pero cuando le pillas el truco t\u00e9cnica en mano, es una maravilla. Es ligera, no empalaga y, visualmente, con las fresas de esta temporada, queda incre\u00edble en la mesa. Para que no sufras con si el merengue sube o baja, aqu\u00ed te dejamos nuestra hoja de ruta usando la <a href=\"https:\/\/foodiealfer.com\/amasadoras-de-bol\/batidora-amasadora-kitchenaid-artisan-47l-blossom-edicion-limitada-serie-design-con-bol-de-cobre-1121.html\">KitchenAid<\/a>; que para esto, sinceramente, es la que no falla.<\/p>\n\n\n\n\n<h2 data-path-to-node=\"7\">Lo que vas a necesitar:<\/h2>\n<ul>\n<li data-path-to-node=\"8,0,0\"><b data-path-to-node=\"8,0,0\" data-index-in-node=\"0\">125 ml de claras<\/b> (a temperatura ambiente, clave para que monten mejor).<\/li>\n<li data-path-to-node=\"8,1,0\"><b data-path-to-node=\"8,1,0\" data-index-in-node=\"0\">220 g de az\u00facar glas\u00e9<\/b> (buscamos esa textura fina, casi de seda).<\/li>\n<li data-path-to-node=\"8,2,0\"><b data-path-to-node=\"8,2,0\" data-index-in-node=\"0\">1\/2 cucharada de vinagre blanco.<\/b><\/li>\n<li data-path-to-node=\"8,3,0\"><b data-path-to-node=\"8,3,0\" data-index-in-node=\"0\">1 cucharada de harina de ma\u00edz<\/b> (maicena, la de toda la vida).<\/li>\n<li data-path-to-node=\"8,4,0\"><b data-path-to-node=\"8,4,0\" data-index-in-node=\"0\">Nata montada y fresas.<\/b><\/li>\n<\/ul>\n\n\n<h2 data-path-to-node=\"13,0,0\">El paso a paso<\/h2>\n<ul>\n<li style=\"text-align: justify;\" data-path-to-node=\"13,0,0\"><b data-path-to-node=\"13,0,0\" data-index-in-node=\"0\">Montar las claras:<\/b> empezamos con el batidor de varillas en nuestra KitchenAid a velocidad 8. Tienes que batir hasta que veas que se forman picos duros. Ese punto en el que, si te atreves a dar la vuelta al bol, ni se mueven<\/li>\n<li style=\"text-align: justify;\">\n<p data-path-to-node=\"13,1,0\"><b data-path-to-node=\"13,1,0\" data-index-in-node=\"0\">Saturaci\u00f3n de az\u00facar:<\/b> a\u00f1adimos el az\u00facar glas\u00e9 poco a poco. El merengue debe transformarse en una crema brillante y densa. Si frotas un poco entre los dedos y no notas el grano, vas por buen camino.<\/p>\n<\/li>\n<li style=\"text-align: justify;\">\n<p data-path-to-node=\"13,2,0\"><b data-path-to-node=\"13,2,0\" data-index-in-node=\"0\">El estabilizador:<\/b> incorporamos el vinagre y la harina de ma\u00edz. Mezcla con suavidad, lo justo para integrar. Este paso es el que nos garantiza ese interior tipo <i data-path-to-node=\"13,2,0\" data-index-in-node=\"160\">marshmallow<\/i> que marca la diferencia entre un merengue seco y una Pavlova de autor.<\/p>\n<\/li>\n<li style=\"text-align: justify;\">\n<p data-path-to-node=\"13,2,0\"><b style=\"font-size: revert; color: initial;\" data-path-to-node=\"13,3,0\" data-index-in-node=\"0\">Horneado:<\/b><span style=\"font-size: revert; color: initial;\"> dale forma org\u00e1nica con la cuchara sobre papel vegetal. Buscamos volumen. Al horno: <\/span>2 horas a 100\u00b0C<span style=\"font-size: revert; color: initial;\">.<\/span><\/p>\n<\/li>\n<\/ul>\n<ul>\n<li style=\"list-style-type: none; text-align: justify;\">\n<ul>\n<li><b data-path-to-node=\"11,3,1,0,0\" data-index-in-node=\"0\">Ojo aqu\u00ed:<\/b> Cuando pite el horno, ni se te ocurra sacarla. Ap\u00e1galo y d\u00e9jala enfriar ah\u00ed dentro. Si la sacas de golpe, el cambio de temperatura la rajar\u00e1 entera y no queremos eso.<\/li>\n<\/ul>\n<\/li>\n<li>\n<p style=\"text-align: justify;\" data-path-to-node=\"13,4,0\"><b>A disfrutar:<\/b>\u00a0justo antes de servir, ponle una buena capa de nata montada y todas las fresas que quieras.<\/p>\n<\/li>\n<\/ul>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full is-resized\"><img decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7\" data-src=\"https:\/\/foodiealfer.com\/blog\/wp-content\/uploads\/2026\/04\/batidora_zwilling_enfinigy-2.jpg\" alt=\"receta_pavlova_kitchenaid\" class=\"wp-image-4266 lazyload\" style=\"width:840px;height:auto\"\/><noscript><img decoding=\"async\" width=\"730\" height=\"450\" src=\"https:\/\/foodiealfer.com\/blog\/wp-content\/uploads\/2026\/04\/batidora_zwilling_enfinigy-2.jpg\" alt=\"receta_pavlova_kitchenaid\" class=\"wp-image-4266 lazyload\" style=\"width:840px;height:auto\" srcset=\"https:\/\/foodiealfer.com\/blog\/wp-content\/uploads\/2026\/04\/batidora_zwilling_enfinigy-2.jpg 730w, https:\/\/foodiealfer.com\/blog\/wp-content\/uploads\/2026\/04\/batidora_zwilling_enfinigy-2-300x185.jpg 300w, https:\/\/foodiealfer.com\/blog\/wp-content\/uploads\/2026\/04\/batidora_zwilling_enfinigy-2-150x92.jpg 150w\" sizes=\"(max-width: 730px) 100vw, 730px\" \/><\/noscript><\/figure>\n<\/div>\n\n\n<p style=\"text-align: justify;\">Al final, lo bueno de cocinar as\u00ed es que disfrutas hasta del proceso. No es solo el postre, es el rato que pasas prepar\u00e1ndolo para alguien que se lo merece todo. Si te animas a hacerla este mayo, ya ver\u00e1s que el resultado (y la cara de mam\u00e1) vale much\u00edsimo la pena.<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Se acerca el D\u00eda de la Madre y, si eres de los nuestros, seguro que siempre acabas dando vueltas a qu\u00e9 detalle tener que no sea lo de siempre. Este a\u00f1o, desde Foodie Alfer te proponemos un cambio de plan: m\u00e1s que comprar algo, lo que apetece es hacer algo. Y no hay nada que diga \u00abme he currado este detalle\u00bb como una Pavlova bien hecha. Es ese tipo de postre que impone respeto por el merengue, pero cuando le pillas el truco t\u00e9cnica en mano, es una maravilla. Es ligera, no empalaga y, visualmente, con las fresas de esta temporada, queda incre\u00edble en la mesa. Para que no sufras con si el merengue sube o baja, aqu\u00ed te dejamos nuestra hoja de ruta usando la KitchenAid; que para esto, sinceramente, es la que no falla. Lo que vas a necesitar: 125 ml de claras (a temperatura ambiente, clave para que monten mejor). 220 g de az\u00facar glas\u00e9 (buscamos esa textura fina, casi de seda). 1\/2 cucharada de vinagre blanco. 1 cucharada de harina de ma\u00edz (maicena, la de toda la vida). Nata montada y fresas. El paso a paso Montar las claras: empezamos con el batidor de varillas en nuestra KitchenAid a velocidad 8. Tienes que batir hasta que veas que se forman picos duros. Ese punto en el que, si te atreves a dar la vuelta al bol, ni se mueven Saturaci\u00f3n de az\u00facar: a\u00f1adimos el az\u00facar glas\u00e9 poco a poco. El merengue debe transformarse en una crema brillante y densa. Si frotas un poco entre los dedos y no notas el grano, vas por buen camino. El estabilizador: incorporamos el vinagre y la harina de ma\u00edz. Mezcla con suavidad, lo justo para integrar. Este paso es el que nos garantiza ese interior tipo marshmallow que marca la diferencia entre un merengue seco y una Pavlova de autor. Horneado: dale forma org\u00e1nica con la cuchara sobre papel vegetal. Buscamos volumen. Al horno: 2 horas a 100\u00b0C. Ojo aqu\u00ed: Cuando pite el horno, ni se te ocurra sacarla. Ap\u00e1galo y d\u00e9jala enfriar ah\u00ed dentro. Si la sacas de golpe, el cambio de temperatura la rajar\u00e1 entera y no queremos eso. A disfrutar:\u00a0justo antes de servir, ponle una buena capa de nata montada y todas las fresas que quieras. Al final, lo bueno de cocinar as\u00ed es que disfrutas hasta del proceso. No es solo el postre, es el rato que pasas prepar\u00e1ndolo para alguien que se lo merece todo. Si te animas a hacerla este mayo, ya ver\u00e1s que el resultado (y la cara de mam\u00e1) vale much\u00edsimo la pena.<\/p>\n","protected":false},"author":1,"featured_media":4267,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-4259","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Una Pavlova para mam\u00e1 | Blog Foodie Alfer<\/title>\n<meta name=\"description\" content=\"En Foodie Alfer te ense\u00f1amos a preparar una Pavlova de fresas impecable para el D\u00eda de la Madre con tu KitchenAid.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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