Meringue roulade: step-by-step recipe

Meringue roulade features a refined delicate taste. It is prepared based on whipped egg whites, so outwardly it resembles something airy and weightless. In today's publication will provide some interesting recipes for this exquisite dessert.

The Variant with mascarpone

Dish cooked on this recipe differs extraordinary ease. It can eat even those who are watching their figure. The process itself takes too much time, but requires the cook to the availability of certain skills. Before starting work with the products, make sure that your kitchen has everything you need. To prepare tender meringue roulade you will need:

• One Hundred eighty grams of sugar.
• Four egg whites.
• One Hundred and fifty grams of mascarpone.
• Three tablespoons of powdered sugar.
• One Hundred milliliters of 35%-nykh of cream.
• Half tiles of dark chocolate.
• Ninety grams of canned apricots or peaches.

So you have prepared the meringue roulade, the recipe of which is considered in this article was more flavorful, can be included in the above list, a bag of vanilla sugar.

Process Description

First you need to prepare the meringue. To do this, the whites whipped with a mixer, gradually adding sugar and vanilla. Received a thick dense mass neatly spread on a baking sheet lined with parchment so that it is evenly distributed over the surface and put it in the oven. Bake the meringue at one hundred and eighty degrees for quarter of an hour. Ready cake remove from the oven, cover with a sheet of parchment, quickly turn over and remove from the paper.

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While the meringue cools, you can do cream. To make it, take the chilled cream and whip them with the mixer running on medium speed. In the process the resulting mass slowly pour the powdered sugar. Then whipped cream is combined with mascarpone and carefully mix to a homogeneous condition.

The Cooled meringue crust smeared with ready cream evenly over the entire surface. Spread on top of sliced, canned fruit, previously dried with paper towels and roll in roll. The resulting product carefully move the dish so that the seam was on the bottom. Ready meringue roulade with mascarpone sprinkled with melted chocolate and served to the table.

Option with pistachios

This roll turns out very light and airy. To prepare eight servings of delicious Goodies you'll need a fairly simple set of products. And most of the necessary ingredients are always there in almost every kitchen. In order to avoid unpleasant surprises try to check the contents of your own pantry. It should be:

• Forty grams of peeled pistachios.
• Two teaspoons of vinegar.
• Four egg whites.
• A teaspoon of starch and vanilla extract.
• Two ripe mangoes.
• One Hundred fifty grams of cane sugar.
• Two Hundred milliliters of sour cream.

You have got not just delicious, but also beautiful meringue roulade in the above list, you need to make small changes. It is desirable to Supplement a small amount of powdered sugar and pistachios for decoration.

The Technology of preparation

First, you need to deal with proteins. Them poured into a clean, deep bowl and whip with a mixer until obtaining a lush resistant foam. Then in the resulting mass is injected powdered sugar, and vinegar, pre-linked starch. Continue to whisk until the appearance of thick glossy mixture.

In the protein mass add the coarsely chopped pistachios and stirred well. The resulting dough is evenly spread over the bottom of the form, lined with parchment and put in oven. Bake the meringue at one hundred sixty degrees for half an hour. Ready cake cover with a paper and turn it over. Then he carefully removed the sheet of parchment that had been lined with the bottom of the form, and placed in the refrigerator.

To prepare the filling, in a bowl combine the mango pieces, a couple of tablespoons of sugar, sour cream and vanilla extract. All carefully mix. The resulting mass smeared the cooled crust and wrap it up, helping parchment. Ready meringue roulade with pistachios, sprinkle with powdered sugar and decorate with nuts.

The Variant with raspberries

To get your family able to appreciate the taste of this amazing dessert, you have to go to the store and stock up on all the required components. In this case, you must be:

• Four egg whites.
• One Hundred eighty grams of sugar.
• A Packet of vanillin.
• One Hundred and fifty milliliters of 35%-nykh of cream.
• Three tablespoons of powdered sugar.
• One Hundred and fifty grams of mascarpone.
• Raspberries.

Sequence of actions

Pour Egg whites into a clean bowl and whisk them until their soft peaks. Then they gradually add sugar and vanilla, continuing to work as a mixer. After the whites get whipped into a thick foam, distributes them around the pan,lined with parchment, and put it in the oven. Bake the meringue at one hundred and eighty degrees until light Golden brown. Ready cake covered with a clean sheet and turn it over. After that it is removed from the used parchment and leave to cool.

Pour the Cream into a clean bowl and whisk, gradually adding powdered sugar. In the received weight to interfere mascarpone. Finish stuffing lubricate the cooled cake. Spread the raspberries on top and fold. Dessert is placed on the dish seam side down. The resulting meringue roulade with raspberries decorate with icing sugar and placed in the refrigerator.

Option with berries and nuts

To make this unusual dessert with an amazing taste you will need a standard set of products. You have got everything as you need in your kitchen should be:

• Five egg whites.
• Two hundred grams of mascarpone, sugar, pistachios and raspberries.
• Two Hundred and fifty milliliters of cream.
• Two grams of salt.

To get a more flavorful meringue roulade, a list is desirable to make the packet of vanillin.

Sequence of actions

Egg whites whipped into a dense stable foam, gradually adding to them the salt and sugar. In the resulting mass add the crushed pistachios and stirred well. The finished dough spread a thick layer on a baking sheet, the bottom of which are lined with parchment and put in oven. Bake the meringue at a hundred and seventy degrees for a quarter of an hour.

In a separate container, whip the 35% cream and connect them with mascarpone. Received cream lubricate the cooled cake, spread on top of the prepared berries and gently fold. Optional meringue roulade with pistachios and raspberries, sprinkle with powdered sugar and decorate with chopped nuts.