Meringue Roll
6 servings
40 minutes
Meringue roll is an exquisite dessert of French cuisine that combines the airy lightness of meringue with fruity freshness. Its roots trace back to the traditions of creating refined pastries where egg whites are whipped into a soft cloud and powdered sugar adds a sweet caramel note. Cornstarch makes the texture soft while vinegar adds a subtle tang, stabilizing the mixture. After baking, the cake becomes crispy on the outside and tender on the inside. Apricot jam brings a fruity accent, making the flavor rich and multifaceted. Meringue roll is an ideal dessert for morning coffee or a festive dinner. It is served chilled and dusted with powdered sugar, complementing its refined sweetness. Such a roll embodies French elegance and culinary mastery.
1
Line a rectangular shape with parchment and grease it with margarine.
2
Whip the egg whites to a thick foam. Gradually add powdered sugar, continue whipping. Add vinegar, vanilla, and starch.
- Egg white: 4 pieces
- Powdered sugar: 1 glass
- Vinegar: 1 teaspoon
- Vanilla sugar: to taste
- Cornstarch: 1 teaspoon
3
Distribute the protein mass evenly over the surface of the mold, bake until the cake hardens.
4
Remove the paper, spread the jam on the cake. Carefully roll it up using a towel, place it seam side down on a plate, and sprinkle with powdered sugar.
- Apricot jam: 250 g
- Powdered sugar: 1 glass