Ingredients
Meringue Roll
Instructions
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Servings
Equipment
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.
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.
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.
Variations
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.