3 Egg whites
150 g sugar
1 tablespoon powdered sugar
Pinch of salt
1 cinnamon stick
Lemon zest
ground cinnamon
Put the milk in a saucepan with the cinnamon stick, lemon zest and normal sugar until it begins to boil. Turn off the heat, leave to cool and store in the freezer until it begins to freeze, not completely.
Stir the egg whites with the icing sugar until meringue. Mix this meringue with the partially frozen milk. Serve immediately with some ground cinnamon on top. If you like your leche merengada sweeter can increase the amount of sugar.
Tips_ If you have the chance of using goat milk the flavour will be stronger.