Meringue roll with raspberry jam and fresh raspberries

Ingredients

Meringue Roll

180 grams (6.35 ounces) egg whites
300 grams (10.58 ounces) sugar
30 grams (1.06 ounces) cornstarch
100 grams (3.53 ounces) coconut flakes (optional)
400 milliliters (13.52 fluid ounces or 1.69 cups) whipping cream
Powdered sugar (optional) to taste
1 teaspoon vanilla extract
200 grams (7.05 ounces) raspberries

Equipment

Electric Mixer
An electric mixer is essential for whipping the egg whites to fluffy peaks. Tip: Make sure your bowl and beaters are completely grease-free for the best results.
Baking Dish
A large baking dish or sheet lined with parchment paper will ensure your meringue doesn't stick. Tip: Lightly grease the parchment paper to make it easier to peel off later.
Spatula
A rubber spatula will help you fold in the cornstarch and coconut flakes gently without deflating the egg whites. Tip: Use gentle, sweeping motions to maintain the fluffy texture.

Instructions

Step 1

Step 1: In a clean mixing bowl, whip the egg whites at room temperature until they become fluffy. Make sure there is no yolk in the whites, as it can prevent them from whipping properly.

Step 2

Step 2: Gradually add the sugar while continuing to whip the egg whites. Increase the mixer speed to maximum and continue whipping until stiff peaks form. Adding the sugar slowly helps to stabilize the meringue.

Step 3

Step 3: Gently fold in the cornstarch and coconut flakes (if using) with a spatula. Use a folding motion to prevent deflating the meringue.

Step 4

Step 4: Spread the meringue mixture evenly over a baking sheet lined with parchment paper. For an even spread, you can use an offset spatula.

Step 5

Step 5: Bake in a preheated oven at 302-320°F (150-160°C) for about 20-25 minutes, or until the meringue is crisp on the outside but still soft on the inside. Keep an eye on the meringue to prevent it from browning too much.

Step 6

Step 6: Once the meringue is done, remove it from the oven and carefully flip it over onto a countertop lined with a towel, with the crispy side down. Handle the meringue carefully as it can be fragile.

Step 7

Step 7: Gently peel off the parchment paper and allow the meringue to cool completely.

Step 8

Step 8: While the meringue is cooling, chill the cream in the refrigerator. Whip the cream with the vanilla extract until it forms soft peaks. For added flavor, you can fold in some raspberry jam into the whipped cream.

Step 9

Step 9: Spread the whipped cream evenly over the cooled meringue. Distribute the raspberries over the cream. Make sure the raspberries are evenly spaced for better rolling.

Step 10

Step 10: Carefully roll the meringue into a log shape. Let the roll chill in the refrigerator for a little while to stabilize before serving. Use the towel to help guide the roll as you shape it.

Servings

Imagine a dessert that not only tastes divine but also looks like a **work of art!** 🎨 For a fancy dinner party, slice the Meringue Roll into neat, even pieces and garnish each slice with a drizzle of raspberry sauce and a sprig of mint.✨💫 If you’re planning a casual picnic lunch, **slice the roll into bite-sized pieces** and pack them in a pretty tin for a sweet surprise! 🍓🥪 Your friends will marvel at your culinary skills and be enchanted by the contrast of crisp meringue and creamy filling. For a cozy family gathering, consider pairing the Meringue Roll with a scoop of vanilla ice cream or a dollop of freshly whipped cream. 🍨 Add a handful of fresh berries on the side for an added touch of elegance and a pop of color. 🌈🍇

Variations

Looking to make this delightful treat **gluten-free or vegan**? No worries, we’ve got you covered! 🌳🌾 Gluten-Free Version: This recipe is naturally gluten-free, but always double-check your cornstarch and other ingredients to ensure they are certified gluten-free. 🚫🌾 Vegan Version: Swap the egg whites for aquafaba (the liquid from a can of chickpeas) and ensure your whipping cream is a dairy-free alternative. Use a plant-based sweetener, and you’re good to go! 🌱💖 Enjoy this versatile and delightful dessert in a way that suits your dietary needs!

Faq

Why won't my egg whites whip up properly?
Ensure that your mixing bowl and beaters are completely grease-free and that your egg whites are at room temperature.
How do I know when my meringue is ready?
Your meringue is ready when it forms stiff peaks that hold their shape, and the mixture is glossy and smooth.
Can I make the Meringue Roll in advance?
Yes, you can prepare the meringue and cream a day in advance, but it's best to assemble the roll just before serving to maintain its crispiness.
What’s the best way to peel off the parchment paper?
Let the meringue cool slightly, then gently peel off the parchment by holding the edges and pulling it away slowly to avoid cracking.
How can I prevent my meringue from cracking?
Make sure to spread the meringue evenly and avoid over-baking it. A slightly under-baked meringue is easier to roll.
Can I freeze the Meringue Roll?
While it's possible, we recommend enjoying it fresh for the best texture. If freezing, wrap it tightly in plastic wrap and foil to protect from freezer burn.