Meringue roll: step-by-step recipe

The meat loaf is distinguished by an exquisite delicate taste. Prepare it on the basis of whipped egg whites, so it looks like something airy and weightless. In today's publication will be presented several interesting recipes for this refined dessert.

Option with mascarpone

The dish, cooked according to this recipe, is remarkable for its extraordinary ease. It can be eaten even by those who watch their figure. The process itself takes not too much time, but requires the cook to have certain skills. Before you start working with the products, make sure that your kitchen has everything you need. To prepare a gentle merengue roll, you will need:

• One hundred and eighty grams of sugar.
• Four egg whites.
• One hundred and fifty grams mascarpone.
• Three tablespoons of powdered sugar.
• One hundred milliliters of 35% cream.
• Half a tile of bitter chocolate.
• Ninety grams of canned apricots or peaches.

To prepare a merengue roll, the recipe of which is considered in this article, turned out to be more fragrant, you can include in the above list a packet of vanilla sugar.

Process description

First you need to do meringue. For this, whiskers are beaten with a mixer, gradually adding sugar and vanillin to them. The resulting thick, dense mass is neatly laid out on a baking sheet lined with parchment so that it is evenly distributed over the surface and sent to the oven. Bake meringue at one hundred and eighty degrees for a quarter of an hour. The finished cake is removed from the oven, covered with a sheet of parchment, quickly turned over and removed from it with paper.

While merenga cools, you can do cream. For its preparation, take chilled cream and whisk them with a mixer, operating at medium speed. In the process, gradually powdered sugar powder is poured into the resulting mass. After that, whipped cream is combined with mascarpone and gently mixed until smooth.

Cooled merengovy cake greased with a ready-made cream, evenly distributing it over the entire surface. From above spread the sliced canned fruit, previously dried with paper towels, and fold into a roll. The resulting product is gently moved to the dish so that the seam is on the bottom. The finished meringue roll with mascarpone is poured with melted chocolate and served to the table.

Version with pistachios

This roll is very light and airy. To prepare eight servings of delicious treats you will need a fairly simple set of products. And most of the necessary ingredients are always in almost every kitchen. In order to avoid unpleasant surprises, try to check in advance the contents of your own pantry. It should be:

• Forty grams of peeled pistachios.
• Two teaspoons of vinegar.
• Four egg whites.
• On a teaspoon of starch and vanilla extract.
• Two ripe mangoes.
• One hundred and fifty grams of cane sugar.
• Two hundred milliliters of sour cream.

In order to make you not just a tasty, but also a beautiful merengue roll, you need to make small changes to the above list. It is desirable to supplement it with a small amount of powdered sugar and pistachios for decoration.

Technology of preparation

First you need to do with proteins. They are poured into a clean deep bowl and whisked with a mixer until a lush, steady foam is obtained. After that, the resulting mass is introduced with sugar and vinegar, previously combined with starch. All continue to beat until a dense glossy mixture.

In the protein mass, add chopped pistachios and mix well. The resulting dough is distributed evenly over the bottom of the form lined with parchment and sent to the oven. Bake meringue at one hundred and sixty degrees for half an hour. The finished cake is covered with paper and turned over. After this, carefully remove the sheet of parchment, which was lined the bottom of the form, and placed in the refrigerator.

To prepare the filling in one bowl, combine the pieces of mango, a couple of tablespoons of sugar, sour cream and vanilla extract. All mix thoroughly. The received mass grease the cooled cake and fold it, helping with parchment. Ready merengovy roll with pistachios sprinkled with powdered sugar and decorated with nuts.

Option with raspberries

In order for your family to appreciate the taste of this amazing dessert, you need to go to the store in advance and stock up on all the required ingredients. In this case, you should have at your fingertips:

• Four egg whites.
• One hundred and eighty grams of sugar.
• A bag of vanillin.
• One hundred and fifty milliliters of 35% cream.
• Three tablespoons of powdered sugar.
• One hundred and fifty grams mascarpone.
• Raspberries.

Algorithm of actions

Egg whites are poured into a clean container and beat until soft peaks appear. After that, they are gradually poured sugar and vanillin, without ceasing to work as a mixer. After the proteins have crashed into dense foam, they are distributed over a baking sheet lined with parchment and sent to the oven. Bake meringue at one hundred and eighty degrees until the appearance of a light golden hue. The finished cake is covered with a clean sheet and inverted. After this, the used parchment is removed from it and left to cool.

Cream poured into a clean bowl and beat, gradually adding powdered sugar. Maskarpone was added to the resulting mass. Ready-made filling is greased with a cooled cake. Top spread raspberry and fold. Dessert is laid on the dish with a seam down. The resulting merengue roll with raspberries is decorated with sugar powder and placed in a refrigerator.

Variant with berries and pistachios

To prepare this unusual dessert with an amazing taste, a standard set of products will be required. In order for you to get it right, you need to find in your kitchen:

• Five egg whites.
• Two hundred grams of mascarpone, sugar, pistachios and raspberries.
• Two hundred and fifty milliliters of cream.
• Two grams of salt.

To get a more flavorful merengue roll, it is desirable to make a bag of vanillin.

Sequencing

Egg whites are beaten into a dense, firm foam, gradually pouring salt and sugar to them. Add the crushed pistachios to the resulting mass and mix well. Ready dough spread thick layer on a baking tray, the bottom of which is lined with parchment, and sent to the oven. Bake meringue at one hundred and seventy degrees for a quarter of an hour.

In a separate container, whisk 35% cream and combine them with mascarpone. The resulting cream is greased with a cooled cake, the top is laid out prepared berries and carefully folded. At will, merengovy roll with pistachios and raspberries is sprinkled with sugar powder and decorated with chopped nuts.