Ingredients
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dough
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6 eggwhite
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250 g powdered sugar
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1 tablespoon of corn starch
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vanilla
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salt
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the filling
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250 g cream cheese
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200 ml heavy cream
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50 g powdered sugar
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vanilla
Directions
Here are some interesting facts and tips for the meringue roll recipe:
1. Preparing the egg whites: Make sure the bowl and mixer you use to beat the egg whites are completely clean and free of any grease. Even a drop of fat can interfere with the whipping of proteins.
2. Adding sugar: Add sugar little by little when peaks of whipped proteins begin to form. This will help ensure stability and fluffiness of the meringue.
Interesting Facts:
1. History: The meringue roll has a long history in European cooking, being considered a traditional dessert in many countries. It originally comes from Austria, where its popularity has spread throughout Europe.
2. Ease of variations: Meringue roll is a great dish for experimenting with fillings. You can vary the filling by adding fruits, berries, nuts, creams or chocolate.
3. Long storage: Meringue roll keeps well in the refrigerator for several days. This is a great make-ahead dessert.
Steps
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1
Done
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The dough1. In a bowl using a mixer, beat the whites (preferably at room temperature) with powdered sugar (add gradually) and a pinch of salt, you can add a few drops of lemon juice, then the whites will whip better. Beat until stable peaks form. |
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2
Done
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Baking the dough:1 Spread the dough on a sheet covered with baking paper and bake in the oven for 15-20 minutes at a temperature of 212 °F (100 °C). |
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3
Done
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the filling1. Beat cream cheese together with powdered sugar and vanilla extract until smooth. |
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4
Done
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Assembling the roll:1. Roll out the cooled dough on a towel sprinkled with sugar and spread the filling evenly over the entire surface. You can add berries, fruits, or nuts to the filling, it will add piquancy to your roll. |
