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Meringue Roll at Home
Instructions
Since the meringue bakes relatively quickly, I switch on the oven straight away (top and bottom heat) so it reaches 150 degrees, line the baking sheet with parchment with raised edges, and then, even with siliconised paper, I lightly grease it with a very thin layer of vegetable oil just to be safe.
I place the egg whites in a metal or glass container (these don't absorb fat, which in turn harms the whipping process). I switch the mixer to medium speed and wait for a light froth to appear.
I add the citric acid (it removes the eggy taste and also speeds up the stabilisation of the whites) and start adding the powdered sugar one spoonful at a time.
I gradually increase the mixer speed to maximum. I whip the whites until they become dense and glossy (shiny). When the beaters are lifted, a so-called "bird's beak" forms, which holds firmly in place and doesn't fall. Right at the end I add the starch and run the mixer for another 10 seconds. If the whites start to separate and turn matte, it means they have been over-whipped and the meringue won't work, so you need to stop whipping in time.
I transfer the white glossy mass onto the baking sheet. I spread it out and put it in the oven.
After about 25 minutes the meringue turns lightly golden and can be taken out of the oven. The top crust has become brittle, and if you tap it, it gives a dull sound.
I cover the baked sheet with clean parchment and turn it over.
I carefully peel off the paper. I let the meringue cool.
Meanwhile, I pass the cottage cheese through a fine sieve (this is a must, otherwise the cream won't be so tender).
I add the powdered sugar and cream. I don't put a lot of powdered sugar into the cream, because the final taste should balance the sweet meringue and harmonise with it.
I whip the cream (about 2 minutes).
I remove the stalks from the strawberries, then cut them into cubes.
I spread the cream evenly over the meringue.
I scatter the strawberry pieces.
I roll up the roll, pushing it along with the paper it lies on. The top crust cracks – that's exactly how it should be.
I wrap the meringue roll in this same parchment and leave it to stabilise in the refrigerator.
After an hour I transfer the dessert to a dish and trim the uneven, protruding edges.
I decorate the dessert with a chocolate web, strawberries, and mint leaves.Light, fresh, melt-in-the-mouth and truly summery, a meringue roll at home turns out even better than a shop-bought one, because it contains only natural ingredients and no preservatives. On a warm evening, eating a slice of such a roll with a cup of a hot drink is a true delight – give it a try!Bon appétit!
Tips
- 1
CHILLED EGG WHITES are the "secret" to whipping. Warm whites won't give a "bird's beak"; cold ones stabilise faster.
- 2
CITRIC ACID is the "neutraliser" of the eggy taste and speeds up stabilisation. Without it the meringue will taste "bland".
- 3
SIEVING THE COTTAGE CHEESE is a must. Grainy cottage cheese will leave "lumps" in the cream; passed through a sieve, it gives a tender texture.
- 4
1 HOUR IN THE REFRIGERATOR is the "stabilisation" of the roll. Without resting, the cream won't "bond" with the meringue and the roll will "run". The same principle works in other kinds of meringue desserts.
FAQ
How do you separate the whites properly? +
Use fresh chilled eggs – their yolks are firm and won't "burst". Crack the egg into one bowl and carefully tip the yolk into another (or pass it between the two shell halves). The most important thing: not a single drop of yolk should get into the whites – the fat in the yolk will stop the whites from whipping. So crack each egg into a separate little bowl, then pour the white in with the rest. One spoilt white won't "ruin" all the others. Pasteurised eggs are fine too. Don't use powdered whites – you need liquid ones. Ideally, use large eggs (category C1 or C0).
What can replace the strawberries? +
Alternatives: raspberries (fresh or frozen, tender), blueberries (an unusual colour), currants (tart but pretty), diced peach (a summer option), banana (sweet), kiwi (for contrast). A 50/50 mix of berries gives a brighter flavour. Quality brands of frozen berries: "Hortex", "4 Sezona", "Sibirskie Yagody". For a "forest" version – lingonberries + blueberries + cranberries. Don't use: apples (they'll go runny) or citrus (too sour). Drain thawed strawberries in a colander for 10 minutes – this removes the excess moisture. Fresh berries are the "premium" option. For a "winter" roll, use a mix of frozen berries.
How long does the roll keep? +
In the refrigerator in cling film – 2-3 days. Any longer and the meringue will "go damp" from the cream and lose its crispness. In the freezer – I don't recommend it (the berries and cream will "fall apart"). Before serving from chilled, leave it for 10-15 minutes at room temperature. Freshly made, it is at its "best" 1-2 hours after stabilising in the refrigerator. Don't leave it at room temperature for longer than 4 hours – the cream will separate. For a "buffet", decorate it 30 minutes before serving. Don't store it uncovered – it will absorb the smells of the refrigerator. It is ideal to make it on the day of serving or the day before.
What do you serve the roll with? +
The French classic: with a cup of espresso or cappuccino. With hot cocoa or hot chocolate – a "homely" serving. With black tea and lemon – the "Russian" option. With jasmine green tea – an Asian style. With berry fruit drink. With a glass of Champagne or Prosecco – a "festive" serving. For a "date" – with a glass of sparkling wine. With hot milk before bed – a "children's" option. With a scoop of ice cream – a double dessert. With a liqueur (Baileys, Amaretto) – a "grown-up" dessert. For a "summer afternoon snack" – with lemonade. A versatile dessert for an impressive presentation.
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