Layered rolls with meringue cream
Description
The recipe won't take much time. If you don't have special conical molds for baking rolls or a pastry bag for the cream, you can easily make them yourself from available materials: molds from thick paper and foil, and substitute the pastry bag with a sturdy plastic bag or a cone made from parchment paper. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Preheat the oven in advance so it heats up properly. Now proceed to prepare the blanks for the rolls. Roll out the dough thinly and cut into strips 2-2.5 cm wide.
- 2
Step 2
Grease special cone-shaped molds with melted butter. Carefully wrap each mold with a strip of dough in a spiral.
- 3
Step 3
Bake the rolls at 220 degrees until they turn golden (approximately 15 minutes), then remove them from the oven, take out the molds, and let the rolls cool.
- 4
Step 4
While the shells are cooling, prepare the cream. Put sugar and vanilla into a saucepan or pot, add water. Cook over low heat until it becomes a light brown, sticky syrup.
- 5
Step 5
While the syrup for the cream is cooking, beat the egg whites with a pinch of salt until stiff peaks form. For better whipping and a thick foam, be sure to use chilled egg whites. When the syrup reaches the desired consistency, add lemon acid and mix quickly. Then, in a thin stream and without stopping the beating, pour the syrup into the whipped egg whites and continue mixing with a mixer at high speed until it cools down almost completely.
- 6
Step 6
Now, using a pastry bag, fill the shells with the prepared cream.