Meringue roll at home

Since meringue cooks relatively quickly, you can turn on the oven (top and bottom heat) to preheat it to 150 degrees, and line the baking sheet with parchment paper with edges, and then lightly grease even the silicone paper with vegetable oil as a precaution.

Place the egg whites in a metal or glass container (they do not absorb fat, which in turn harms the whipping process). Turn on the mixer at medium speed and wait for the appearance of a light froth.

Add citric acid (it will eliminate the egg taste and also speed up the stabilization of the protein) and start adding powdered sugar one spoon at a time.

Gradually increase the speed of the mixer to maximum. Whip the egg whites until they become dense and glossy. When raising the beaters, a so-called "bird's beak" forms, which securely holds its position and does not fall. At the very end, add the starch and turn on the mixer for another 10 seconds. If the egg whites start to separate and become dull, it means they have been overwhipped and the meringue will not turn out, so you need to stop whipping in time.

Transfer the shiny white mass to the baking sheet. Spread it out, place it in the oven.

After about 25 minutes, the meringue will turn golden, and you can take it out of the oven. The top crust has become brittle, and if you tap it, it will make a dull sound.

Cover the baked sheet with clean parchment and turn it over.

Carefully peel off the paper. Let the meringue cool.

Meanwhile, pass the cottage cheese through a fine sieve (this is a must, otherwise the cream will not be as tender).

Add the powdered sugar and cream. Do not put a large amount of powdered sugar in the cream, as the final taste should balance the sweet meringue and harmonize with it.

Whip the cream (about 2 minutes).

Remove the stalks from the strawberries, then cut them into cubes.

Evenly spread the cream over the meringue.

Scatter the strawberry pieces.

Roll the meringue into a roll, pushing it with the paper on which it lies. The top crust will crack - that's how it should be.

Wrap the meringue roll in the same parchment and leave it to stabilize in the refrigerator.

After an hour, transfer the dessert to a plate, trimming the uneven protruding edges.

Decorate the item with chocolate webbing, strawberries, and mint leaves.

Light and fresh, dissolving in the mouth and truly summery, the meringue roll at home turns out even better than the store-bought version, as it contains only natural ingredients and no preservatives. Eating a piece of such a roll on a warm evening with a cup of hot drink is a true delight, give it a try!