Meringue roll with tangerines
Description
The recipe won't take much time. Choose bright, preferably large tangerines, as they will be easier to peel. If desired, you can add ground nuts to the meringue dough or cream. Serve chilled.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making a tangerine meringue roll.
- 2
Step 2
Pour the egg whites into the bowl of a mixer, add a pinch of salt, and beat until soft peaks form.
- 3
Step 3
Pour the lemon juice into the bowl, increase the speed, and gradually add the powdered sugar, whisking until a fluffy, thick mixture forms, about 10 minutes.
- 4
Step 4
Add starch to the meringue and gently mix.
- 5
Step 5
Line a baking sheet with parchment paper and place the protein mixture on it, spreading it into a rectangle measuring 40 by 35 centimeters.
- 6
Step 6
Bake the meringue base for 20-25 minutes. The top should become golden and crisp. After baking, remove the base from the oven, flip it onto a clean sheet of parchment paper, and peel off the parchment paper it was baked on. Let the meringue base cool completely.
- 7
Step 7
Whip the cream with powdered sugar and vanilla sugar into a fluffy mixture and spread it over the meringue base.
- 8
Step 8
Peel the tangerines, separate them into segments, and remove all the membranes and white pith. Cut into pieces and arrange over the cream.
- 9
Step 9
Carefully roll the meringue cake into a log, decorate, and refrigerate for 1-2 hours.
- 10
Step 10
Can be served.