6 egg whites
12 tablespoons of grated carrot
6 egg whites
12 tablespoons of grated carrot
Whip the egg whites until snowy
Gradually add the grated carrot, whipping well to form firm peaks
Caramelize a special pudding mold
Remove excess syrup and reserve it in a bowl
Pour the egg whites into the prepared mold
Bake at a low temperature, allowing it to color lightly
The oven heat should be very gentle; therefore, it is recommended to place a dish towel folded in half on the oven door, so that it remains slightly open
Be patient, as the meringue will grow slowly and take time to color
When ready, turn off the oven and let the mold remain inside for another 10 minutes, allowing the warm air not to collapse the pudding
After this time, remove from the oven
When warm, pass a knife along the sides to help loosen it
Turn the pudding onto a large round plate
Wait a little while, until it detaches
Pour the reserved syrup over the pudding.
