Meringue roll at home - 10 step by step recipes

If you have never tried a meringue roll, then you have lost a lot. Its delicate, airy structure, combined with delicate cream and juicy berries, makes this dessert unmatched. We have prepared for you an excellent selection, which includes 10 step-by-step recipes at home with a photo of making a meringue roll. Pamper yourself and your loved ones.

Step-by-step recipe for meringue roll with raspberries

We assure you that once you cook a meringue roll with raspberries, you will never forget this delicious taste. This dessert is not like the rest of the pastries, each bite seems to melt in your mouth, leaving behind a delicate aftertaste. Well, just a heavenly delight!

Cooking time: 1 hour 10 minutes

Servings: 8-10

• 
  So, the base of this dessert is a well-beaten egg base. Therefore, the first step is to separate the whites from the yolks of 6 eggs. You don't need the yolks, so you can use them for some other dish (or just freeze them). Transfer the egg whites to a beating container and begin to beat with a mixer at low speed. It is not worth whipping too much, the formation of a light foam is enough.
• 
  Do not turn off the mixer, but start slowly adding bulk ingredients: salt on the tip of a knife and granulated sugar. Then add 1 teaspoon of lemon juice. Beat until the egg foam is firm. It should be noted that you need to beat at medium speed until the sugar is completely dissolved, and only then you can increase the mixer speed to maximum.
• 
  Before you start whipping the egg whites, turn on and preheat the oven to 175 ° C. While the oven is heating, take a baking sheet, line it with parchment and lay out the beaten egg whites. Spread them neatly and evenly over the entire surface of the baking sheet. Place the protein crust in a preheated oven for about 25 minutes.
• 
  While the meringue is baking, it's time to make the pistachio filling. Take the cream (it must be chilled) and pour it into a container for whipping. Begin to beat, and then gradually add the icing sugar and pistachio paste (if you don't have it on hand, you can replace it with vanilla). Beat until strong peaks.
• 
  Carefully remove the finished meringue from the oven. Now you need to sue her, for this take a clean towel and put the meringue on it so that the parchment is on top. When the protein cake has completely cooled, remove the parchment. Now you need to distribute the prepared cream over the entire surface of the meringue. Top the cream with clean fresh raspberries and chopped pistachios. Gently roll the meringue into a fairly tight roll, and then wrap it with cling film. It is necessary that our meringue roll is properly saturated, for this it must be put in the cold for several hours.Before serving, remove the foil and cut the dessert into portions.

Enjoy your tea!

How to make mascarpone meringue roll?

If you are tired of high-calorie buttery cakes and rich pies, then a meringue roll with mascarpone is what you need: tender, airy, almost weightless, it literally melts in your mouth. Fresh berries and dark chocolate further emphasize the delicate texture and bright creamy taste of this delicious treat.

Ingredients:

• Mascarpone - 160 g.
• Chicken eggs - 4 pcs.
• Bitter chocolate - 35 g.
• Granulated sugar - 175 g.
• Strawberry / raspberry - 80 g.
• Vanilla sugar - 10 g.
• Cream with 33% fat content - 130 ml.
• Powdered sugar - 2.5 tbsp. l.

Cooking process:

1. Meringue is made entirely from chicken proteins, so the first thing you need to do is separate the raw whites from the yolks. There are many ways to do this, so find the one that works best for you. But make sure that the yolk never gets into the container with proteins - this will ruin the meringue. The yolks can be used for any other dish - you won't need them for this recipe.
2. Now you need to beat the whites correctly. Start with the slowest mixer speed. The first stage of whipping lasts 1-1.5 minutes. You should have a soft lather. Then turn on a more powerful setting and beat the whites until white foam. Make sure that it is not too thick - if you tilt the container in which you whisk the whites a little, then they should pour out a little.
3. At this stage, you need to add granulated sugar to the whipped mass. This is done directly in the process of whipping, in small portions (in no case pour out all the sugar at once - the proteins will fall off). Add vanilla sugar in the same way. Now the whites need to be beaten until a strong, thick foam that will not fall out even when the beating bowl is turned over.
4. Turn the oven on at 180 ° C. While you beat the whites, the oven will have time to warm up properly.
5. Line a baking sheet with baking paper. Place the beaten egg whites on top of the parchment in a thick layer. It is necessary to spread it in a thick layer, because after baking the meringue usually falls off, and you cannot remove it from the parchment.
6. Place the baking sheet with the future meringue in a well-heated oven and cook for about 20 minutes. The readiness to check is very simple - the mass will acquire a pleasant golden color. Remove the meringue from the oven and carefully transfer it to a clean sheet of baking paper, and remove the sheet on which the meringue was baked. Wait for the cake to cool completely.
7. While the meringue cake is cooling, prepare the cream. You need to whip the cold cream well, when it gets a dense consistency, add 2.5-3 tablespoons of powdered sugar and beat for about 1-2 minutes more.
8. Combine whipped cream with mascarpone cheese. Stir gently with a whisk, but not for long so that the cream does not begin to flake.
9. When the meringue is completely cool, transfer the cream of cream and mascarpone to it and spread it all over the cake, leaving 1-1.5 centimeters from each edge.
10. Grate the dark chocolate on a coarse grater and sprinkle the meringue with it evenly.
11. Rinse the berries under running water and discard them in a colander so that they dry a little (berries can be replaced with any fresh or canned fruit). Cut each berry in half (you do not need to cut the raspberries) and arrange in random order over the entire meringue cake with cream. Gently roll the cake into a fairly tight roll. Place the roll in the refrigerator for a few hours to soak. It is best to leave the meringue roll in the refrigerator overnight. Decorate the roll to your liking (melted chocolate, berry jam, powdered sugar, etc.) and serve.

Bon Appetit!

Delicious meringue roll with pistachios and raspberries

Unrealistically delicious dessert. We assure you, you have not tried this yet! Airy soufflé, delicate cream, juicy berries and pistachio aroma.This combination of textures and flavors will drive any foodie crazy!

Ingredients:

• Granulated sugar - 190 g.
• Eggs - 4 pcs.
• Fresh raspberries - 110 g.
• Cream with 33% fat content - 180 ml.
• Pistachio kernels - 90 g.
• Potato starch - 1 tbsp. l.
• Vinegar - 1 tsp
• Powdered sugar - 1.5 tbsp. l.

Cooking process:

1. Separate the whites from the yolks of 4 eggs. To prepare the meringue, we only need proteins, so you can safely use the egg yolks in some other dish. Transfer the whites to a mixing bowl and, using a mixer, first on low and then on high, beat the whites until firm. Gradually, while whisking, add 1 teaspoon of vinegar, 1 tablespoon of starch and 190 grams of granulated sugar. Please note that you do not need to add all these ingredients at once, but gradually, in small portions.
2. Grind pistachio kernels using a meat grinder, blender or coffee grinder. Add them in small portions to the protein mass and mix gently with a spatula.
3. Next, we need an oven preheated to 180 degrees. While it heats up, prepare the meringue cake. To do this, cover a baking sheet with baking paper, and put the whipped egg whites with pistachios in a thick layer on it. Flatten. You should have a fairly high crust (after baking, the meringue falls off, so the layer should initially be thick). Place the baking sheet with the dough in a well-heated oven for 15-20 minutes, depending on the specific oven. When the meringue has a pleasant golden hue, you can take it out of the oven. After the meringue is ready, carefully transfer it to a new sheet of parchment, and quickly remove the old one so that it does not have time to stick. Leave the cake to cool completely.
4. Rinse the raspberries quickly in running water and discard them in a colander so that all excess liquid is drained from the berries.
5. Whip the chilled 33% cream with a mixer for 5 minutes. After about 2.5 minutes, add the icing sugar to the cream.
6. Spread the whipped cream over the cooled roll and add the berries. Gently, using parchment, roll the meringue into a fairly tight roll. Put the roll with the seam down and refrigerate for 3-4 hours so that the cake has time to be properly soaked in the cream filling.

Enjoy your meal!

Andy Chef's Meringue Roll Recipe

A terrific recipe for an incredible treat that will outshine all the desserts you've tasted before. Delicate and airy meringue roll from the famous Chef Andy will prove to you that exquisite cuisine is available to everyone. Let's get started?

Ingredients:

For meringue cake:

• Roasted peanuts - 55 g.
• Egg white - 155 g.
• Powdered sugar - 155 g.
• Sugar sand - 155 g.

For the cream:

• Nut butter - 25 g.
• Drinking water - 30 ml.
• Butter - 130 g.
• Egg white - 50 g.
• Granulated sugar - 95 g.

Cooking process:

1. Fry the peanuts in a dry frying pan until golden brown, and then peel them. If desired, you can replace peanuts with any other nuts (hazelnuts, for example, will play great in this dessert). Now the nuts need to be ground into small crumbs in a coffee grinder or blender.
2. Add 155 grams of chicken protein to the beating bowl (this amount of protein can be obtained from about 3-4 chicken eggs). Begin to beat the whites at the minimum speed of the mixer, gradually increasing the number of revolutions. This technique will allow you to enrich the proteins with air as evenly as possible, which will have the best effect on the quality of baked goods.
3. In the middle of the whipping process, you need to gradually start adding granulated sugar. The key word here is gradually, otherwise the proteins will fall off, and nothing good will come of it. Beat the whites until they turn into a firm foam.
4. Add powdered sugar to the whipped whites, which must first be sieved through a sieve to make it almost weightless. Using a silicone spatula, gently mix the powder into the whites.
5. Transfer the resulting mass to a pastry bag with a 14 mm diameter nozzle. If it so happens that you do not have a pastry bag, then use a regular plastic bag, cutting off a corner from it to get a diameter of 14 millimeters. On a baking sheet, which must be covered with thin baking paper in advance, apply the meringue with diagonal stripes. The size of the meringue cake should be about 20 by 30 centimeters.
6. Sprinkle the resulting meringue mixture with nut crumbs (not all).
7. Take a parchment sleeve and cut it so that it is 20 centimeters long. Carefully roll the parchment and meringue onto the sleeve. You should have 2-3 of these meringue bushings.
8. Line a baking sheet with baking paper and carefully place the meringue sleeves on it. Place the baking sheet in an oven preheated to 100 ° C for 2-2.5 hours.
9. Cool the finished meringue to room temperature, and then carefully remove the sleeves. It remains to be very careful to remove the parchment from the inside. The hardest part is over! Let's start with the cream.
10. First, you need to cook sugar syrup from 30 milliliters of water and 95 grams of granulated sugar.
11. While the syrup is cooking, beat the chicken protein in the same way as described in point 2.
12. The finished syrup must be carefully poured into the protein, without stopping to beat it with a mixer. It is very important to pour the syrup not on the protein itself, but along the side of the beating dish. This is extremely important!
13. It's time to add very soft butter (also gradually and also in very small portions). At the very end, add a little nut butter to the cream.
14. Transfer the cream to a pastry bag and fill the meringue tubes about a quarter full. Then add some ground nuts. Again cream, then nuts, cream, nuts, cream. Decorate the top of the rolls with whole nuts, which need to be glued with cream. If the dessert is left in the refrigerator, the cream will take some time to soften again. Therefore, take the meringue roll out of the refrigerator 15-20 minutes before serving.

Bon Appetit!

How to make a strawberry meringue roll at home?

A very light and juicy summer dessert. Meringue roll with strawberries, by the way, is perfect for gatherings over a cup of tea on a warm summer evening.

Ingredients:

• Fresh strawberries - 300 g.
• Egg white - 4 pcs.
• Chocolate - 30 g.
• Vanilla sugar - 10 g.
• Powdered sugar - 2 tbsp. l.
• Granulated sugar - 170 g.
• Cream with a fat content of 33% - 0.4 l.

Cooking process:

1. Carefully separate the egg whites from the yolks. The yolks are not involved in the preparation of the meringue, so they can be used, for example, to make delicious omelettes or other pastries. The whites need to be whipped until firm foam, gradually increasing the speed of the mixer.
2. About halfway through the whisk, add a little sugar and then the vanilla sugar. Do not rush, you need to do everything very gradually.
3. Turn the oven on 180 degrees and let it warm up well, while covering the baking sheet with baking paper. Gently transfer whipped whites with sugar and spread over the entire baking sheet. Place the meringue dough in an already heated oven for 15 or 20 minutes. The cooking time will directly depend on your oven. You will know that the cake is ready when it turns golden. Remove the meringue from the oven and transfer it to a clean sheet of baking paper, carefully peeling off the sheet on which the meringue was baked.
4. Rinse the strawberries with enough water, twist off the tails and place in a colander to dry.
5. Whisk the cooled cream with icing sugar until creamy.
6. Grate the chocolate on a fine grater.
7. Now spread the resulting cream on the cooled meringue, evenly distributing it over the entire surface. Top with strawberries cut into halves or slices and sprinkle with grated chocolate.
8. Gently roll the meringue cake into a tight enough roll and refrigerate for several hours to soak and harden.Before serving, you can decorate the finished roll with fresh berries, cream and grated chocolate.

Enjoy your tea!

A simple and delicious cherry meringue roll recipe

An excellent dessert, which, by the way, will be in the cherry harvest. Delicate butter cream is ideally combined with pleasant cherry sourness, and delicate crispy meringue frames it all. Indescribable pleasure!

Ingredients:

• Fresh cherries - 0.3 kg.
• Cream 33% - 150 ml.
• Granulated sugar - 200 g.
• Liqueur - 4 tsp.
• Powdered sugar - for decoration.
• Egg whites - 4 pcs.
• Apple cider vinegar - 1 tsp
• Nuts - 100 g.
• Bitter chocolate - 70 g.

Cooking process:

1. Fry the nuts in a dry frying pan for 10-15 minutes, cool, and then grind into coarse crumbs using a blender or coffee grinder.
2. Separate the whites from the yolks. We only need proteins for this recipe. Beat them until firm foam. Begin the whipping process at the lowest mixer speed, gradually increasing the speed.
3. When the proteins cease to be transparent, but have not yet acquired a dense consistency, slowly add 100 grams of granulated sugar and 1 teaspoon of vinegar to them.
4. The meringue should be baked in a well-preheated oven, therefore, to save time, set the oven to preheat in advance. The ideal temperature for baking meringue is 180 ° C.
5. Line a baking sheet with baking parchment. Using a spoon or silicone spatula, gently transfer the whipped protein mass onto it. You need to spread it in a fairly thick layer. Sprinkle the meringue with ground nuts on top. Bake in a well-heated oven for 15-20 minutes.
6. When the protein crust is golden brown, remove it from the oven and gently flip it upside down onto a clean sheet of baking paper, and peel off the parchment on which the meringue was lying on the underside. Let the meringue cake cool completely.
7. Melt the chocolate in the microwave or water bath.
8. It's time to make the cream. To do this, you need to whip very cold cream (straight from the refrigerator) with 100 grams of sugar (remember that sugar is always added very slowly) until they acquire a delicate creamy consistency. Toward the end of whipping, add warm melted chocolate to the cream.
9. When the meringue has cooled completely, cover it with an even layer of chocolate cream, and then place the washed and pitted cherries on top. Using the baking paper on which the roll is, roll the meringue into a roll. Transfer the roll, seam side down, onto a platter and refrigerate. This is necessary so that the cream grabs and the meringue cake is soaked. After 2-3 hours, you can set the table and go to drink tea. Sprinkle the finished roll with icing sugar.

Enjoy your tea!

How to bake a banana meringue roll?

The recipe for this meringue roll is perfect when you do not want to stand at the stove for a long time, but at the same time you want something light and tasty for tea. Airy meringue dough, the most delicate cream and sweet banana. What could be better?

Ingredients:

• Chicken eggs - 5 pcs.
• Banana - 1 pc.
• Lemon juice - 1 tsp.
• Mascarpone cheese - 1 pack (200 g).
• Granulated sugar - 200 g.
• Cream with a mass fraction of 33% fat - 310 ml.
• Table salt - 1 small pinch.
• Powdered sugar - 110 g.
• Kiwi - 1 pc.

Cooking process:

1. Merengue roll consists of crispy weightless dough - meringue - and delicate butter cream. Let's start with the meringue. It is prepared from egg whites, so the first step is to separate the whites from the yolks of 5 eggs. You can use the yolks at your discretion in any other dishes, but transfer the whites to the beating bowl and add a pinch of salt to them. Turn on the mixer to the lowest speed and slowly beat the chicken whites. When they turn white and begin to take on a denser consistency, add 1 tablespoon of sugar to them. Increase the number of revolutions.While continuing to beat, gradually add all the sugar (1-2 tablespoons each). At the very end, when the proteins are beaten to steady peaks, add a teaspoon of freshly squeezed lemon juice to them.
2. Line a baking sheet with baking paper. Gently transfer the whipped meringue to the paper (you need to spread it out in a thick enough layer) and smooth. Such a meringue cake will be baked for about 40-45 minutes in an oven well preheated to 150 ° C. To understand if the meringue is ready, press it with your finger: if it crunches and cracks, then it is ready.
3. When the meringue is ready, remove the baking sheet from the oven and carefully transfer the crust to a clean sheet of baking paper. Carefully remove the bottom sheet on which the meringue was baked. Leave the meringue in this position until it cools completely.
4. Remove the cream from the refrigerator and whisk on low speed. Gradually increase the speed and add the icing sugar a little at a time. When the cream is thick and creamy, add the mascarpone cheese to it and whisk quite a bit. The cream is ready.
5. Wash the kiwi and banana, peel and cut into slices.
6. Put butter cream on the cooled meringue and spread it evenly over the entire surface. Do not forget to leave some free space (about 1.5-2 centimeters) on each edge. Place the banana and kiwi slices on the cream in random order, and then roll the cake into a fairly dense roll. Place the finished roll on a large platter and refrigerate for 3-4 hours. The finished roll can be decorated with the remains of cream and fruit or sprinkled with powdered sugar.

Enjoy your meal!

Step-by-step recipe for making a chocolate meringue roll

Dedicated to all chocolate lovers. Try to make this delicious and airy chocolate roll, which will surely impress neither children nor adults. And it prepares in a matter of minutes.

Ingredients:

• Cocoa - 3 tbsp. l.
• Cream 33% - 150 ml.
• Mascarpone cheese - 250 g.
• Powdered sugar - 280 g.
• Vanilla sugar - 10 g.
• Chicken eggs - 4 pcs.

Cooking process:

1. Divide the eggs carefully into whites and yolks. To prepare this dessert, we only need proteins (yolks can be used at your discretion in any other recipe). Beat them with a mixer, first at low speed, then at medium speed and at the very end - at maximum speed. In the middle of the whisking process, start adding the icing sugar a little at a time (add 200 grams in total). Beat the whites with the powder until they form a fluffy, firm foam.
2. Add 2 tablespoons of cocoa, sifted through a sieve to the whipped egg whites. Stir the proteins with the cocoa with a silicone spatula until the mass is pleasantly chocolatey.
3. Preheat oven to 160 degrees. Transfer the chocolate meringue to a baking sheet, which must first be covered with baking paper, a little sprinkled with vegetable oil. Since the meringue tends to first increase in volume during the baking process, and then fall off after being removed from the oven, therefore, it must be applied to the paper with a fairly thick layer. You need to bake the meringue in a very well-heated oven for 15-20 minutes. The baking time is very dependent on each specific oven, so be guided by the fact that the finished meringue, when pressed with your finger, should crunch and break.
4. Remove the baking sheet from the oven and cover the chocolate base with another piece of baking paper, then gently turn the meringue over. The bottom sheet on which the meringue was baked must be carefully removed, and the meringue itself must be completely cooled.
5. Now you can start preparing the chocolate cream. First, whisk the chilled cream with 80 grams of powdered sugar. Gradually, as the cream thickens, add mascarpone cheese in small portions and beat until the cream acquires a tender, homogeneous, dense consistency.
6. About halfway through the whipping process, do not forget to add 1 tablespoon of cocoa sifted through a sieve to the cream.
7. Spread the cream on the cooled chocolate base, stepping back 2 centimeters from each edge. Using baking paper, gently roll the meringue into a roll and refrigerate for at least 2 hours to soak. The finished roll can be garnished with melted chocolate or powdered sugar.

Enjoy your meal!

Sugar Free Diet Meringue Roll (PP Recipe)

Those who decide to stick to the right diet often lament that they will now have to give up sweet and delicious desserts forever. But this is absolutely not the case, and our recipe for a sugar-free meringue roll is a direct proof of this. Proper nutrition can be not only healthy, but also delicious! Try it.

Ingredients:

• Honey - 2.5 tbsp. l.
• Banana - 1 pc.
• Strawberries - 100 g.
• Eggs - 5 pcs.
• Cream - 100 ml.
• Starch (potato or corn) - 2 tsp
• Mascarpone cheese - 150-200 g.

Cooking process:

1. While you are preparing all the ingredients, to save time, turn on the preheat oven at 160 ° C. So, now you can start cooking the meringue. For her, we need 5 egg whites, therefore, first we need to separate the whites from the yolks. Decide what to do with the yolks at your discretion, they can be frozen or used to prepare any other dish. Beat the whites well with a mixer, starting at the minimum speed, and then gradually increasing the number of revolutions. A few minutes after the start of whipping, add 2 tablespoons of honey little by little to the container with proteins. Beat the whites with honey until strong peaks are formed (about 5-7 minutes), at the very end, stir in the sifted starch into the whipped whites.
2. Now you need to transfer the meringue to a baking sheet, which must be covered with baking paper or, alternatively, with a silicone mat. Transfer the meringue in a thick layer and smooth over the entire baking sheet. Place the meringue cake in the oven for about 15-20 minutes. The fact that the meringue is ready, you will understand by the pleasant golden hue. Remove the baking sheet and gently turn the meringue over, placing a clean sheet of parchment underneath. The layer of paper on which the meringue was baked must be carefully removed. Wait for the cake to cool completely.
3. The cream for this roll is very simple to prepare: you need to whip cold cream with half a tablespoon of honey (if it seems to you that the cream is not sweet enough, you can add a little more honey). The cream should be of a pleasant strong consistency.
4. Transfer the cream to the meringue and spread it evenly over the entire surface of the cake.
5. Wash the banana and strawberries in cold water, peel the banana and dry the strawberries a little. Cut the fruit into thin slices and place over the cream.
6. Roll the cake into a roll and refrigerate for 3-4 hours. A delicious and healthy dessert is ready!

Enjoy your tea!

Almond meringue roll with lemon notes

In this recipe, there is simply an incredible combination of flavors that will turn anyone's head: crispy meringue, fragrant almonds, tart lemon, and all this in the most delicate cream. Mind-blowing pleasure!

Ingredients:

For the meringue:

• Chicken eggs - 6 pcs.
• Almonds (in petals) - 30 g.
• Powdered sugar - 2-2.5 tbsp. l.
• Granulated sugar - 230 g.
• Starch - 1 tsp
• Almond essence - ¼ tsp
• Chopped almonds - 50 g.
• Cream with a fat mass fraction of 33% - 300-350 ml.

For lemon cream:

• Lemon - 1 pc.
• Chicken egg - 1 pc.
• Potato starch - 1 tsp
• Butter - 30 g.
• Granulated sugar - 80 g.

Cooking process:

1. Wash the lemon thoroughly in running water, then cut it in half and grate the zest. Then squeeze the juice from both halves of the lemon.
2. Place butter, chopped into small pieces, in a small saucepan and place over medium heat. When the butter begins to melt, add freshly squeezed lemon juice, sifted starch and finely grated zest to it.Stir and then add 80 grams of sugar.
3. Whisk a chicken egg in a small bowl for 10-15 seconds. Pour it slowly over the melted butter and stir well. When the resulting mass boils, immediately remove the pan from the heat and set to cool.
4. Before you start preparing the meringue base, prepare the oven: it should be preheated to 190 degrees. While the oven heats up to the desired temperature, you will have time to cook the meringue.
5. Carefully separate the whites from the yolks of 5 eggs. For the meringue, we only need proteins. Beat them with sugar using a mixer (you need to start at the lowest speed, gradually increasing, and add sugar very slowly). Also, during the whipping process, add almond essence and a teaspoon of starch sifted through a sieve. Continue whisking all ingredients until they turn into a strong foam with spikes. At the very end, add the chopped almonds and gently stir them into the proteins with a silicone spatula.
6. Line a baking sheet with a suitable sized piece of baking paper (you can grease it with a little vegetable oil) and transfer the whipped egg whites. Flatten. Place the baking sheet with the meringue in the oven for about 15 minutes.
7. Remove the baking paper from the finished crust and let the merengue cool completely. After that, spread the meringue with lemon cream and sprinkle with almond petals on top. Slowly roll into a roll and place seam side down on a platter. Put the dessert in the refrigerator for 4 hours, during which time it will have time to soak well.

Enjoy your tea!