The most delicate meringue roll has a lot of advantages. Firstly, this is a very light dessert that literally melts in your mouth. Secondly, it is prepared from available ingredients, but at the same time it looks elegant and will easily decorate even a festive table. We share 15 great recipes!
1. Meringue roll with custard
After cooking the meringue, there are always yolks left. And it’s best to put them on the cream.
You will need: 4 eggs, 120 g powdered sugar, 15 g cornstarch, 0.5 tsp. vinegar, 1 cup milk, 50 g butter, 1 cup sugar, 3 tbsp. flour.
Cooking: Mix the sifted flour with milk, and the yolks with sugar. Pour warm milk into the yolks, stir and boil the mixture over low heat until thickened. Let the cream cool down a bit, add the butter and whisk.
Beat egg whites with powdered sugar until fluffy. Add starch and vinegar and mix gently. Put the mass in an even layer on parchment and put in the oven for 25 minutes at 180 degrees. Cool the meringue a little, brush with cream, roll up the roll and leave it for 2 hours in the refrigerator.
2. Meringue roll with cherries and curd cream
Light airy cream goes well with berries.
You will need: 4 egg whites, 250 g sugar, 1 pinch of salt, 150 g cherries, 150 ml 33% cream, 200 g curd cheese.
Cooking: Whip the cream and 50 g of sugar until creamy, stir in the curd cheese. Separately, beat egg whites with sugar and salt to peaks. Put the proteins with a thin cake on parchment and bake for 15-20 minutes in the oven at 180 degrees. Gently turn the cake over, brush with cream, spread the cherries and roll up a tight meringue roll. Send it to the refrigerator for a couple of hours.
3. Meringue roll with banana
Even those who do not like cakes and other pastries will like this roll.
You will need: 4 egg whites, 320 g of powdered sugar, 1 pinch of citric acid, 20 g of starch, 45 g of almond petals, 150 g of cream cheese, 150 ml of 33% cream, 1 banana.
Cooking: Whip egg whites and 300 g of powdered sugar to stiff peaks. Add starch, citric acid, and mix gently. Put the mass on parchment, sprinkle with almond flakes and bake for 35 minutes in the oven at 150 degrees. Turn the cake over, remove the parchment and leave to cool.
Whisk the cream, cream cheese and remaining icing sugar until thick. Lubricate the cake with this cream, spread the banana slices and roll the roll. Let it brew in the refrigerator for a couple of hours.
4. Meringue roll with mascarpone
Delicate and moderately fatty mascarpone is perfect for stuffing meringue roll.
You will need: 5 egg whites, 2 tsp lemon juice, 1 pinch of salt, 200 g sugar, 200 ml 33% cream, 1 tbsp. starch, 200 g mascarpone, 2 tbsp. powdered sugar, berries.
Cooking: Beat egg whites with salt until fluffy peaks and gradually add sugar. At the end, add starch and lemon juice, beat again and put the mass on a baking sheet. Bake the cake in the oven for about 20-25 minutes at 170 degrees, and let cool.
Whisk the mascrapon, cream and icing sugar until thick. Turn the cake over, grease with this cream and spread berries or other filling on top. Roll up a tight meringue roll and send it to the refrigerator for several hours.
5. Meringue roll with buttercream
Another way to immediately attach the meringue yolks!
You will need: 6 eggs, 420 g sugar, 110 ml milk, 1 tbsp. lemon juice, 30 g starch, 1 pinch of salt, 180 g butter, 150 g berries.
Cooking: Mix milk and 100 g of sugar, and bring almost to a boil. Beat the yolks and pour in the milk in a thin stream. Warm everything over low heat and remove from the stove, without bringing to a boil. Strain the syrup, let it cool completely. Beat the butter until fluffy, pour in the syrup and beat again.
Beat egg whites with salt until fluffy peaks and add the remaining sugar. When the mass becomes dense, add starch with lemon juice, mix and put on parchment. Bake the cake for about 40 minutes in the oven at 160 degrees, turn over and let cool. Lubricate it with cream, sprinkle with berries and roll the meringue roll. Send it to the refrigerator overnight.
6. Meringue roll with sour cream
A very easy and pleasant recipe if the oily cream is greasy for you.
You will need: 4 egg whites, 250 g sugar, 30 g starch, 1 pinch citric acid, 1 pinch salt, 350 g 25% sour cream, 1 tsp. cocoa, 2 tbsp. powdered sugar, 1 sachet of cream thickener.
Cooking: Beat egg whites with salt to peaks, add sugar and beat again. Add starch and citric acid, mix and put the mass on parchment. Bake the cake in the oven for 20 minutes at 170 degrees. Then let cool and turn over.
Whisk sour cream until fluffy harnoy powder, cocoa and thickener. Lubricate the meringue with cream, roll up a tight roll and send it to the refrigerator for several hours.
7. Meringue roll with condensed milk
A quick way to make cream for a tender meringue roll.
You will need: 5 egg whites, 300 g sugar, 30 g starch, 400 g cream cheese, 150 g 35% cream, 50 g condensed milk, berries.
Cooking: Beat egg whites with sugar until stiff peaks, add starch and mix. Put the mass on parchment and bake the cake for 40 minutes at 150 degrees in the oven. Whip cream, cream cheese and condensed milk. Turn the cake over, let cool, brush with cream and lay out the berries. Roll up a tight meringue roll and refrigerate overnight.
8. Chocolate meringue roll
At the request of the fields, the finished meringue roll with melted chocolate or sprinkle with shavings.
You will need: 5 egg whites, 1 pinch of salt, 200 g sugar, 15 g starch, 15 g cocoa, 150 ml 35% cream, 70 g cream cheese, 3 tbsp. chocolate and coconut chips, 2 tbsp. powdered sugar.
Cooking: Beat egg whites with salt to peaks, add sugar and beat again. Add starch and cocoa, mix gently and put the mass on the parchment. Bake it in the oven for 20 minutes at 170 degrees, let cool under the parchment and turn over.
Beat cream cheese with cream and icing sugar, brush the crust and sprinkle with chocolate and coconut flakes. Roll up the meringue roll and send it to the refrigerator for 3-4 hours.
9. Meringue roll with lemon cream
Easy roll for tea for your loved ones!
You will need: 4 egg whites, 370 g sugar, 25 g starch, 1 pinch salt, 1 pinch citric acid, 75 ml milk, 1 egg, 150 g butter, 2 tbsp. lemon juice, 1 tbsp. lemon peel, spices.
Cooking: Beat the whites with salt until peaks, add 300 g of sugar and beat again. Add starch and citric acid, mix the mass, put on a baking sheet and bake in the oven for 30 minutes at 150 degrees. Let the meringue cool under the parchment and turn the cake over.
Beat the egg with the remaining sugar and milk, and boil the mass until thick. Add lemon juice and zest, spices to taste and butter. Beat the cream again and let cool completely. Lubricate the cake with it, roll the meringue roll and send it to the refrigerator.
10. Meringue roll with apples
When you don’t feel like messing around with cream at all, this recipe will help out!
You will need: 3 egg whites, 0.5 tsp lemon juice, 3 tbsp. sugar, 3 apples, 3 tsp. honey, cinnamon and powdered sugar.
Cooking: Cut out the middle of the apples, put honey, cinnamon and powdered sugar inside, put in a mold, add a little water and bake for about half an hour at 200 degrees. Grind apples in a blender.
Whisk the whites with sugar into a fluffy foam, add lemon juice and put the mass on a baking sheet with cakes. Bake the meringue for 20 minutes at 170 degrees. Turn the meringue over, let it cool and put the apple mass on top. Roll up the roll and put it in the refrigerator.
11. Meringue roll with cottage cheese
This recipe calls for soft cottage cheese, which is easy to beat until smooth.
You will need: 4 egg whites, 150 g powdered sugar, 1 tbsp. lemon juice, 1 tbsp. starch, 3 tbsp. crushed walnuts, 150 g cottage cheese, 2 tsp. sour cream, 2 handfuls of berries.
Cooking: Beat egg whites with powdered sugar to peaks, add lemon juice and starch, and mix. Put everything on parchment and bake the cake for 15 minutes in the oven at 180 degrees. Cover with more parchment, let it cool and turn over.
Beat cottage cheese with sour cream with a blender. Lubricate the cake with curd mass and sprinkle with berries and nuts. Roll up a tight roll and leave it overnight in the refrigerator.
12. Meringue roll with kiwi
The sourness of the kiwi very gently sets off the sweetness of the meringue.
You will need: 4 egg whites, 180 g sugar, 100 g almonds, 170 g 30% cream, 100 g mascarpone, 5 kiwis.
Cooking: Beat egg whites with sugar until fluffy peaks. Grind the almonds into crumbs, mix into the protein mass and put it on parchment. Bake the meringue for 30 minutes in the oven at 150 degrees, cover with more parchment and let cool.
Whip cream with mascarpone. Turn the cake over and brush with this cream. Spread kiwi slices on top, roll up the roll and send it to the refrigerator for a couple of hours to brew.
13. Coconut meringue roll
Making this meringue roll is much easier than you think!
You will need: 4 egg whites, 340 g sugar, 25 g coconut flour, 50 g coconut flakes, 50 g powdered sugar, 350 g mascarpone, 200 ml 33% cream, 1 pinch of salt, 10 g starch, berries.
Cooking: Beat egg whites with salt and sugar until stiff peaks. Add starch, coconut flour and coconut flakes and mix. Put the mass on parchment and bake for 20 minutes at 180 degrees in the oven. Turn the cake over and let cool slightly.
Whisk the mascarpone, cream and powdered sugar. Brush the meringue with cream lay a berry and roll a tight roll. Decorate it to taste and send it to the refrigerator.
14. Meringue roll with peanut butter
You can also take a little cream and paste to decorate the dessert.
You will need: 3 egg whites, 180 g of powdered sugar, 10 g of starch, 1 pinch of salt, 1 pinch of citric acid, 50 g of roasted peanuts, 100 ml of 33% cream, 150 g of cream cheese, 0.5 pack of vanillin, 2 tbsp. peanut butter.
Cooking: Whisk egg white, salt and 150 g icing sugar to stiff peaks. Add starch and citric acid, mix and put the mass on parchment. Sprinkle everything with chopped peanuts and bake for 20 minutes in the oven at 170 degrees.
Whisk cream cheese, remaining icing sugar, vanilla and cream. Turn the cake over and brush it with cream. Top with peanut butter, roll up the meringue roll and put it in the fridge.
15. Pineapple meringue roll
We recommend using canned pineapples because they are softer.
You will need: 5 egg whites, 200 g powdered sugar, 25 g starch, 1 tbsp. lemon juice, 2 tbsp. coconut flakes, 200 g 35% cream, 2 tbsp. sugar, half a can of canned pineapple.
Cooking: Beat egg whites with icing sugar until fluffy, add starch with lemon juice and mix. Put the mass in an even layer on parchment, sprinkle with coconut flakes and bake in the oven at 150 degrees for about 20 minutes. Turn the cake over and let cool.
Whip the cream with the sugar until fluffy and brush over the meringue. Lay out the pineapple slices, roll up a tight roll and leave it for a couple of hours in the refrigerator.