Airy Meringue Roll
Description
Baking is prepared simply and quickly. For successful meringue, the eggs must be fresh and chilled, the oven preheated to the required temperature in advance, and when separating the whites, care and precision are needed. Follow the recipe and you will succeed. Baking is ready. Serve at the table.
Instructions
- 1
Step 1
Beat the chilled egg whites with a pinch of citric acid into a fluffy foam. Without stopping, gradually sprinkle in the powdered sugar. Beat everything together until stiff peaks form. Add the starch last.
- 2
Step 2
Line the baking sheet with parchment paper or a baking mat and spread the meringue in an even layer. Sprinkle with nuts or pumpkin seeds.
- 3
Step 3
Bake in a preheated oven at 140 °C for about 20 minutes – until the meringue dries and the edges become golden. I like the meringue a bit more toasted, so I baked it longer and then trimmed the crispy edges. Turn the finished meringue sheet onto a board, remove the parchment, and let it cool.
- 4
Step 4
For the cream, whisk the cream with powdered sugar and mix it with cream cheese.
- 5
Step 5
Spread the meringue cake with cream and roll it up. Wrap it in plastic wrap or foil and place it in the refrigerator for 1 hour.
- 6
Step 6
Decorate the cooled roll as you like. Slice the roll and serve.