Delicate and fragile like a meringue? This sweet says the opposite! Take it to the table: the standing ovation is assured!
To see it, it looks like a high-pastry sweet pastry, one of those recipes that no one would ever dare to prepare at home. And instead…
Besides the fact that this meringue roll is prepared with few ingredients, and also very easy to be realized, perhaps more than that of biscuit dough which if broken (and happens very often!) is uglier to see.
There Meringue it is very delicate, but in this case it must not be. It must not be shiny and perfect, but crumbly and delicate as it is. If it breaks, so much the better!
The meringue roll recipe
Ingredients
3 egg whites at room temperature
180 g of sugar
1 tablespoon of cornstarch
juice of half a lemon
Method
Beat the egg whites for at least 5 minutes with the electric whisk and add the sugar a little at a time. You have to get a shiny and compact compound.
Add a teaspoon of lemon juice and sifted cornstarch and stir gently with a spatula from bottom to top. Spread the mixture on a baking sheet lined with baking paper and level it.
Bake the meringue in the oven for about 15 minutes at 160 ° and then let it cool for a few minutes before spilling it onto a sheet of parchment paper dusted with icing sugar.
Spread the whipped cream or cream on the meringue before rolling it up and leave it in the fridge for a couple of hours. It should be consumed immediately otherwise it will lose its consistency.
How to fill the meringue roll
We recommend the whipped Cream because it is the easiest, most practical and fastest solution.
Very good also custard, but always in combination with the cream because it must be compact.
Then add gods not too sweet fruits and with an acidic aftertaste like raspberries, passion fruit and black currant to contrast the excessive sweetness of the meringue.
If, on the other hand, you love extreme sweetness, then bananas, fruit in syrup or caramelized and also melted chocolate or spreadable.
Frozen meringue
The meringue roll should be consumed immediately because otherwise it becomes too soft and loses its friability.
But if you want you can freeze it. Instead of whipped cream, use a cream made with whipped cream and the same amount of condensed milk that once frozen it will become a sort of ice cream.
Or use your own of ice cream or a semifreddo.