Amazing meringue roll

Ingredients

Meringue

170 grams (6 ounces) egg whites
245 grams (8.64 ounces) sugar
35 grams (1.23 ounces) cornstarch
pinch of salt
2 teaspoons (0.33 fluid ounces) lemon juice

The cream

200 grams (7.05 ounces) cream cheese
120 milliliters (0.5 cups) whipping cream
30 grams (1.06 ounces) powdered sugar

Additionally

200 grams (7.05 ounces) raspberries
50 grams (1.76 ounces) pistachios

Equipment

Electric Mixer
For whipping egg whites to stiff peaks; essential for perfect meringue texture.
Mixing Bowls
Ensure they're clean and dry to get the best whip from your egg whites.
Silicone Spatula
Great for gently folding ingredients without deflating your meringue.
Pastry Bag with Curly Nozzle
Optional for elegant presentation; otherwise, a spatula works fine.
Baking Sheet
Line with parchment paper to prevent sticking and ensure even baking.

Instructions

Step 1

1. Ensure your mixer bowl and whisk are clean and dry. Place the egg whites in the mixer bowl and beat with a pinch of salt on medium speed until frothy. Tip: Make sure no yolk is mixed with the egg whites as it will affect the whipping process.

Step 2

2. Increase the speed to maximum and gradually add the sugar in small portions. Add the lemon juice. Whip until firm peaks form. Tip: Be patient, achieving firm peaks might take some time.

Step 3

3. Gently fold in the cornstarch with a silicone spatula.

Step 4

4. Preheat your oven to 302°F (150°C). Cover a baking sheet with parchment paper. Transfer the whipped meringue into a pastry bag with a star nozzle, or simply spread it over the baking sheet in an even layer about 1-1.5 cm thick, forming a rectangle of 28x30 cm.

Step 5

5. Bake the meringue in the preheated oven for about 30 minutes, until it slightly browns and the crust becomes crispy. Tip: Keep an eye on the meringue to avoid overbaking.

Step 6

6. Cover the finished meringue with another sheet of parchment paper, flip it over, and remove the parchment paper it was baked on. Allow it to cool completely.

Step 7

7. Beat the cream cheese, whipping cream, and powdered sugar together until fluffy.

Step 8

8. Evenly spread the cream mixture over the cooled meringue. Sprinkle the berries on top, followed by the chopped pistachios.

Step 9

9. Carefully roll the meringue into a log using the parchment paper to help guide it. Allow it to chill and stabilize in the refrigerator for a couple of hours before serving. Tip: Chilling helps to firm up the roll for easier slicing.

Servings

This Meringue Roll pairs perfectly with an afternoon tea or can be the show-stopping finale at a dinner party. **✨**

Liven up your table by serving slices with a drizzle of raspberry coulis or a sprinkle of extra chopped pistachios for added crunch. **🍰**

Feeling extra decadent? Add a dollop of whipped cream or a scoop of vanilla ice cream on the side! **🍦**

If you're hosting a brunch, consider pairing the roll with fresh fruit salad and a glass of sparkling champagne—bubbly always adds a touch of festivity! **🍾**

Variations

If you're looking to create a **gluten-free** version, you're in luck! Meringue is naturally gluten-free, so just ensure that your cornstarch is certified gluten-free. **🌾**

For a **vegan** twist, you can substitute the egg whites with aquafaba (the liquid from a can of chickpeas) and the cream cheese with a vegan alternative. The result is just as delightful and everyone can enjoy it! **🌱**

Faq

Why isn't my meringue whipping up?
Make sure your bowl and beaters are completely clean and free of any grease. Even a small amount can prevent meringue from achieving stiff peaks.
Can I use frozen raspberries?
Fresh raspberries are recommended for their firm texture and flavor, but you can use frozen raspberries – just make sure to thaw and drain them thoroughly to avoid excess moisture.
How can I make sure my meringue doesn't crack?
Let your meringue cool gradually. Sudden temperature changes can cause cracking.
Can I add other types of fruit?
Absolutely! Blueberries, strawberries, and kiwi make great alternatives or additions to raspberries.
How do I store leftovers?
Keep the meringue roll in an airtight container in the refrigerator. It’s best enjoyed within a couple of days.
Can I make this pastry ahead of time?
Yes, you can make the meringue and the cream a day ahead. Assemble the roll on the same day you plan to serve it for the freshest taste and texture.