Meringue roulade

Meringue Roulade Recipe

Meringue Roulade is an exquisite dessert that will captivate all sweet lovers. Airy and crispy meringues are combined with a delicate cream, creating the perfect combination of textures and flavors. This roulade is perfect for a festive table or just to treat yourself and your loved ones.

Ingredients:

• 6 eggs (separate whites and yolks)
• 150g sugar
• 1 tsp starch (corn or potato)
• 1 tsp vinegar or lemon juice
• 1 tsp vanilla extract
• 300ml whipped cream or a delicate custard cream
• Fruits or berries for decoration (optional)

Preparation steps:

1. Preparing:

   • Preheat the oven to 150°C and prepare a baking sheet with parchment paper.
   • Separate the egg whites from the yolks in different bowls. Make sure the bowls are absolutely clean for the whites to beat well.

2. Making the meringue:

   • In the bowl with egg whites, add half of the sugar and start beating at medium speed until soft peaks form.
   • Gradually add the remaining sugar and continue beating until the meringue is glossy and forms stiff peaks.
   • Gently fold in the vinegar or lemon juice and vanilla extract, mix carefully.

3. Rolling the roulade:

   • Spread the meringue on the prepared baking sheet in a rectangle shape.
   • Smooth out the surface of the meringue and place in the preheated oven for 25-30 minutes until lightly golden.
   • Remove from the oven and leave on the sheet to cool.

4. Making the cream:

   • If using custard cream, prepare it in advance and let it cool.
   • If using whipped cream, whip until stiff peaks form.

5. Assembling the roulade:

   • Gently flip the cooled meringue sheet onto a clean towel or parchment paper.
   • Evenly spread the cream over the surface of the meringue.
   • Carefully roll up the meringue sheet into a roulade, using the towel or parchment paper for assistance.
   • Decorate the roulade with fruits or berries.

6. Serving:

   • Slice the roulade into individual pieces and serve on a platter.
   • Enjoy the delicious meringue roulade!

Tips:

• Make sure the bowls for beating the egg whites are completely free of grease, or they won't beat well.
• When making meringue, make sure all sugar is completely dissolved to avoid crystallization in the final product.
• Meringue roulade is best served fresh, but it can also be stored in the refrigerator for a few hours.

Common mistakes:

• Overbeating the egg whites, which can lead to an unstable meringue consistency.
• Overbaking or overdrying the meringue sheet, making it brittle and difficult to roll.

Interesting facts:

• Meringue was invented by chef Francois Massialot in Switzerland in 1720.
• The meringue roulade was originally called "Bakewell Tart" and was popular in the Middle Ages.
• Various designs and patterns can be applied to a meringue roulade, making it a dessert fit for a true artist.