Crispy Roll with Meringue and Nuts
Description
The recipe won't take much time. The chilled egg whites for the meringue are carefully separated from the yolks and beaten first to soft peaks. Then, gradually adding fine sugar, beat to stiff peaks and complete dissolution of the sugar. For a test, rub a drop of the beaten whites between your fingers – no granule should be felt. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Sift the flour with the leavening agent. Add the cold butter cut into pieces, sprinkle in the sugar and salt. Pulse the blender in pulse mode until it becomes crumbly.
- 2
Step 2
Add the yolks and sour cream, beat the dough until it comes together into a ball. Chill the dough in the refrigerator for about 15 minutes.
- 3
Step 3
Roll out the dough into a thin sheet between two sheets of parchment. Remove the top sheet, and continue working on the bottom one and bake on it.
- 4
Step 4
Whisk the egg whites with sugar, adding lemon juice and vanilla extract at the end. Spread a smooth layer over the surface of the slab. Sprinkle with crushed nuts.
- 5
Step 5
Carefully, using parchment, roll the roulade. Prick it with a fork in several places.
- 6
Step 6
Place the baking sheet in an oven preheated to 180 degrees and bake until golden. Let the roll cool a little in the turned‑off oven.
- 7
Step 7
Slice the warm roll into pieces about two fingers thick.
- 8
Step 8
Place on a rack and let cool completely, uncovered.
- 9
Step 9
Dust with powdered sugar and serve with tea or coffee.
- 10
Step 10
You can place the pieces of the roll on parchment and store them in a wooden box – this will keep them for several days.