Ingredients

For the Roll

200 grams (7 ounces) egg whites
250 grams (9 ounces) sugar
pinch of citric acid or lemon juice
3 tablespoons almond flour
We recommend:

Instructions

Step 1

Prepare the Meringue

Beat *egg whites* with *sugar* until soft peaks form. Add *almond flour* and carefully mix using circular motions.

Spread the mixture onto a baking sheet and bake for 20 minutes at 180°C (350°F). Optionally, sprinkle with almond flakes.

Step 2

Make the Cream

Heat the *cream* and melt the *white chocolate* in it. Add this mixture to the *cream cheese* and mix well.

Transfer to a piping bag and cool in the refrigerator.

Step 3

Cook the Mango Coulis

Bring the *mango puree* to a boil, add the cornstarch mixed with *water*, and simmer until thickened.

Step 4

Assemble the Roll

Cool the meringue base. Spread the *cream*, then the *mango coulis*, and finally top with fresh *raspberries*.

Roll it up and refrigerate overnight.

Servings

When it comes to serving this exquisite almond meringue roll, the possibilities are endless! 🌟

For an elegant afternoon tea, cut the roll into dainty slices and serve with a selection of fresh fruit and a pot of your favorite tea. 🍓🍵

If you're treating family and friends, add a dusting of powdered sugar and a drizzle of chocolate sauce for an extra decadent touch. For a summer vibe, pair it with a scoop of vanilla ice cream and a sprig of mint. 🍨🌿

Feeling festive? Arrange some edible flowers on top and serve it at your next celebration. The bright mango puree and fresh raspberries make this roll a stunning centerpiece! 🎉💐

Equipment

Variations

Want to make this recipe gluten-free or vegan? We've got you covered! 🌿✨

To make it gluten-free, you're already in luck because this recipe doesn't contain gluten. Ensure all your ingredients, especially the almond flour and starch, are certified gluten-free to avoid cross-contamination.

For a vegan version, replace the egg whites with aquafaba (the liquid from a can of chickpeas). Whip it up just like you would with egg whites. Use vegan cream cheese and swap the white chocolate for a vegan alternative. Instead of cream, use coconut cream, which adds a delightful coconut flavor!

Faq

  • Why did my meringue crack?

    Cracking can happen if the meringue is overcooked or cooled too quickly. Make sure to bake at the correct temperature and allow it to cool gradually.

  • How do I know when my egg whites are at soft peaks?

    When you lift the whisk, the egg whites should form peaks that droop slightly but hold their shape.

  • Can I use a different fruit for the puree?

    Absolutely! Strawberry, raspberry, or passionfruit would work wonderfully. Adjust the sugar as needed for tart fruits.

  • What's the best way to store the roll?

    Keep it in the refrigerator, ideally covered, to maintain moisture. It should stay fresh for up to 3 days.

  • Why isn't my cream cheese mixture smooth?

    Your cream cheese might be too cold. Make sure it's at room temperature before mixing for a smoother texture.

  • Can I freeze this roll?

    Yes, you can! Wrap it tightly in plastic wrap and then foil. Store in the freezer for up to one month. Thaw it in the refrigerator before serving.

Nutrition facts

Almond Meringue Roll with Mango and Raspberry
Recipe Yield:10 servings
Calories:Approximately 300-350 kcal per serving
Calories (Min - Max):300 - 350
Total Fat:15g
Saturated Fat:8g
Protein:9g
Total Carbohydrate:40g
Total Sugars:35g