Among the huge variety of different desserts, meringue roll takes pride of place in a light, incredibly tasty and easy to prepare treat. Its main advantage is the absence of gluten, therefore even people who are forced to observe some restrictions on food can afford such a sweetness.

Preparation of products and utensils

The basis of the roll is meringue, for the perfect preparation of which it is better to remember a few practical tips:

  1. Separate the cooled eggs into components very carefully so that not a drop of the yolk gets into the proteins, otherwise the latter will not beat as well as they should.
  2. The bowl in which the dough will be prepared should be clean, without traces of fat. It is better to wipe the container in advance with a paper towel or napkin dipped in vinegar.
  3. Beat the meringue to start at low speeds of the mixer, gradually increasing the power of the device.
  4. The readiness of the protein mass is checked by the presence of sugar particles in its composition. If this component has not yet dissolved, you need to continue whipping.
  5. When baking, cakes increase significantly in size, but then quickly settles. This is normal.
  6. Before serving, the meringue roll must always stand in the refrigerator for several hours to soak.

Meringue roll with pistachios and raspberries

One of the most popular recipes of the described treat is considered to be a meringue roll with a pistachio-raspberry base.

To create it, you need the following ingredients:

  • 5 egg whites
  • 200 g pistachios;
  • 200 g of sugar;
  • 200 g raspberries;
  • 200 g cream cheese;
  • 250 ml of heavy cream;
  • salt;
  • vanillin.

Stages of preparation:

  1. First you need to beat the chilled proteins with sugar and salt.
  2. Pour the pistachios crushed in the blender to the resulting mass.
  3. We spread the resulting mixture on a baking sheet, covered with parchment paper, and carefully align. You should get a square of the same thickness on all sides.
  4. We send the workpiece to the oven, preheated to 170 degrees. We bake for no more than 50 minutes, until the cake gets a golden hue. To check readiness, you should press it with your finger - if the protein mass does not stick, it can be removed.
  5. Cool the meringue blank.
  6. At this time, we begin to engage in filling. Beat chilled cream. As soon as they become dense, gradually add cream cheese to the bowl.
  7. Carefully remove parchment paper from the cake.
  8. We spread and align the cream, after which we evenly distribute raspberries on its surface.
  9. Gently roll the cake into the roll. To do this, place a clean towel under the bottom of the baking dish. With its help it will be much easier to do this procedure.
  10. We shift the finished treat to the dish. Top roll can be sprinkled with pistachio chips and garnished with fresh raspberries.

Before serving, be sure to refrigerate the treats in the refrigerator for several hours.

Cooking with Mascarpone

The next version of meringue roll is very tender and unusually tasty due to the use of mascarpone cheese.

To create a dessert you will need the following ingredients:

  • 4 egg whites
  • 200 g of sugar;
  • vanillin;
  • 150 ml of heavy cream;
  • 150 g mascarpone;
  • 2 tbsp. l powdered sugar;
  • 50 g of dark chocolate;
  • 100 g raspberries.

Stages of preparation:

  1. First, prepare the meringue. To do this, beat the mixer with the mixer until soft peaks appear. Without stopping mixing, add a little sugar and vanillin. You should get a dense mass that does not fall out of the bowl.
  2. Pour the meringue onto a baking sheet with parchment paper, evenly distribute around the entire perimeter in the form of a rectangle or square.
  3. Bake for 15 minutes in a preheated oven to 170 degrees.
  4. We take out the prepared meringue from the oven and cover it with a sheet of parchment paper.
  5. Gently turn the pastries and remove the bottom sheet of parchment.
  6. We wait until the cake is completely cooled. At this time, you can start cooking the cream.
  7. Beat the chilled cream with a mixer until the ingredient becomes firm. Add the icing sugar to the bowl and mix both ingredients.
  8. We spread the mascarpone cheese, previously heated to room temperature. We connect all components to obtain a homogeneous mass.
  9. On a cooled cake, apply a uniform layer of creamy impregnation, and spread raspberries on top.
  10. We turn the meringue roll, squeezing the cake with the help of parchment.
  11. Transfer the resulting treat seam down to the dish.

It remains only to decorate the meringue dessert with raspberries and mascarpone with the remaining cream, sprinkling it with grated chocolate on top.

Tip. So that after cooking the roll does not leak, the fruit must be dampened with a paper towel before use.

With whipped cream

Meringue roll with whipped cream is very tender, tasty and elegant, like the ballerina Anna Pavlova, for which the recipe for this dessert was invented.

In the cooking process you will need:

  • 4 squirrels;
  • 350 powdered sugar;
  • vanillin;
  • ½ tsp lemon juice;
  • 1 tbsp. l almond powder;
  • some salt;
  • 400 ml of heavy cream;
  • 400 g of fresh strawberries.

Stages of preparation:

  1. Immediately turn on the oven so that it warms up to a temperature of 180 degrees.
  2. We begin to beat the egg whites, gradually adding lemon juice and a small amount of salt. When the mass tripled and begins to thicken, you can begin to pour 250 g of powdered sugar in a bowl in a portion. It should be a very dense and stable meringue.
  3. We cover the baking sheet with parchment paper, grease it with a small amount of oil. Pour the protein mass, distribute it in shape. Sprinkle almond powder on top. We send the meringue to the oven for 20 minutes, until it acquires a delicate cream shade.
  4. We get the resulting cake, cover with a clean towel and gently turn it over. When the baking has cooled slightly, remove the parchment so as not to damage the meringue.
  5. While the cake is cooling, prepare the filling. To do this, beat the chilled cream, periodically pouring the remaining powdered sugar into a bowl. When the mass becomes dense, lay out and distribute the cream along the meringue, slightly not reaching the edge.
  6. On top of the cream layer, distribute the strawberries.
  7. Using a towel, slowly twist the cake into a roll, transfer it to a dish and send it to cool in the refrigerator for 1-2 hours.

Before serving, decorate the dessert with almond flakes, strawberries and a sprig of fresh mint.

Meringue roll from Andy Chef

To prepare a truly delicious meringue dessert, you just need to try to realize the meringue roll from the famous chef Andy Chef.

To create a dish you will need:

  • 3 squirrels;
  • 150 g of powdered sugar;
  • 150 g of sugar;
  • 50 g of nuts.

For cream:

  • 100 g of sugar;
  • 2 squirrels;
  • 30 g of water;
  • 125 g butter;
  • 20 g of nut paste.

Stages of preparation:

  1. Beat the squirrels. The whole secret of this process is the gradual addition of mixer speed, so that as a result the protein mass is filled with large air bubbles.
  2. Slowly add sugar to the bowl, continuing to whisk the meringue until it becomes smooth and resistant.
  3. Pour in advance sifted icing sugar and mix well all the ingredients.
  4. Take a pastry bag with a round nozzle and cardboard tubes with a diameter of 4 cm and a width of about 15 cm.
  5. On parchment paper, draw a rectangle with sides 18 and 15 cm. Fill the pastry bag with meringue and squeeze slanting strips onto the prepared parchment.
  6. Carefully remove excess protein at the edges. Sprinkle chopped nuts on top of the workpiece.
  7. We wind the free edge of the parchment onto a cardboard tube, enveloping it with a meringue.
  8. We move the workpiece onto a baking sheet and set it to bake in an oven preheated to 100 degrees for 2 hours.
  9. When the treat has completely cooled down, carefully remove the cardboard base and parchment.
  10. Cooking the filling. We combine water with sugar in a small saucepan, put on fire and bring the syrup to a temperature of 120 degrees, after which we allow it to cool slightly.
  11. We start whipping the squirrels. When large bubbles appear, pour in a thin stream of sugar syrup, continuing to whisk.
  12. When the meringue becomes elastic and dense, add softened butter to the bowl. After that, you just need to put the nut paste in the cream.
  13. Using a pastry bag, fill the prepared meringue cream tubs with meringue cream.

Before serving, decorate the dessert with slices of nuts, dipping them in the remains of the cream.

Dessert with strawberries

To prepare this version of an airy dessert, you will need the following products:

  • 180 g of sugar;
  • 4 egg whites
  • 1 tsp vanilla sugar;
  • 200 g cream cheese;
  • 50 g of powdered sugar;
  • 150 ml of heavy cream;
  • 100 g of strawberries;
  • 50 g of dark chocolate.

Stages of preparation:

  1. Beat meringue from egg whites, sugar and vanillin.
  2. Cover the baking sheet with parchment paper. We shift the protein mass here, evenly distributing the meringue with the scapula.
  3. Bake the cake in an oven preheated to 180 degrees for no longer than 20 minutes.
  4. Cover the dessert with a paper towel and quickly flip it over. Remove the bottom parchment and give the base time until it cools completely.
  5. Beat cream cheese with powdered sugar and cream. It is important that everyone the ingredients were the same, room temperature. When the mass becomes homogeneous, thick and smooth, transfer the cream to the meringue cake.
  6. On top of the cream layer we place strawberries, having previously cut each berry into several parts.
  7. We turn the roll, mix it into a beautiful dish and decorate with melted chocolate.

Tip. To soak the dessert well, let the roll stand for 1-2 hours in the refrigerator.

Meringue roll with Chantia berries and cream

Want to make a familiar dessert a little more interesting? Diversify its taste with new ingredients.

To make a roll with Chantia cream, prepare the following ingredients:

  • 3 squirrels;
  • 200 g of heavy cream;
  • a pinch of citric acid;
  • 200 g of sugar;
  • icing sugar to taste;
  • 200 g of any berries.

Stages of preparation:

  1. Beat egg whites with citric acid until soft peaks, then gradually pour sugar and vanillin. We bring the meringue texture to stability and complete dissolution of the sand.
  2. We shift the protein base onto a baking sheet covered with parchment paper. We distribute the meringue with a spatula in the form of a rectangle with a thickness of not more than 2 cm.
  3. Bake dessert in an oven preheated to 180 degrees for 18 minutes.
  4. We leave the prepared cake for 5 minutes to cool slightly, and then cover with a towel and gently turn it over.
  5. Cooking Chantilly cream. Beat chilled cream until they begin to thicken, then add powdered sugar, if necessary.
  6. Put Chantia cream on the cooled roll, laying any berries on top.
  7. We turn the cake into a roll and send it to the refrigerator for 2 hours.

The above meringue roll recipes make it possible to understand how easy it is to prepare an unusually gentle, tasty and presentable-looking dessert. To create this culinary masterpiece, it does not take too much time or special skills. Only a little patience, a minimal set of products and a good mixer. Try to make such a treat on your own, and enjoy your meal!

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