Meringue roll at home - recipe with step by step photos

Merengue roll at home

3627

Kitchen European

Calorie content 294.6 kcal

Portions 6 port.

Cooking time 90 minutes

Proteins * 4.1 gr.

Fats * 16.2 g

Carbohydrates* 45.3 g

Content

This recipe is for those who have never tried the tender meringue roll. The airy texture, combined with the cream and sourness of the berries, makes the dessert delicious and unlike any other pastry. For a good dessert, it is important to properly prepare the protein mass so that it is light, plastic and keeps its shape well.

Ingredients

Cooking process

First, measure out the correct amount of all the ingredients for the roll. Separate eggs, aged at room temperature, into yolks and whites.

Beat the whites with a mixer, starting at low speed and gradually increasing it. When identical bubbles appear in the whipped egg whites, add sugar to them in portions, without stopping the whipping process.

Then, right after the sugar, pour lemon juice to the proteins.

Whisk the meringue until firm.

Pour cornstarch into a dense meringue and mix well.

Line a baking sheet with baking paper. Put the prepared meringue on a baking sheet in an even layer up to 1.5 cm thick.

Sprinkle the meringue with almond petals. Then place the baking sheet in an oven preheated to 150 ° C for 30 minutes.

The baked meringue should be lightly browned.

Cover the meringue with a second sheet of paper, gently turn over and leave to cool.

Put frozen raspberries or any other berries in a separate saucepan.

Pour the required amount of sugar on it and place the berry on low heat.

Bring the raspberries and sugar to a boil. Mix the starch with a little water and pour the resulting mixture into the boiling raspberries in a thin stream. Mix everything well and cook until thickened.