Let me tell you the secrets of meringue rolls

A meringue roll is an exquisite dessert made with a minimum of ingredients. The base of any meringue roll is egg whites and sugar, just like classic meringues. However, not everything is so obvious, there are a bunch of nuances that make meringue roll at home not so easy. In this publication, we answer the most common questions about making homemade meringue rolls, and share our most interesting recipes.

Useful tips for meringue rolls...

Be sure to use room temperature eggs. This is necessary so that the roll holds its shape and does not spread.


2. Use powdered sugar instead of sugar, or grind sugar in a blender until powdery. This is to prevent the sugar crystals from crunching on your teeth as you devour the dessert :)


3. To whip the whites, use a spring-loaded whisk. At first whip on low speed. Once foam appears, you can increase the speed to medium and continue whipping all the way.


4. For a smooth roll texture, introduce the powdered sugar in small portions, literally teaspoons, without stopping the mixer, otherwise the sugar will not have time to dissolve and will settle to the bottom.


5. You can add a pinch of salt or a little lemon juice to give volume while beating. Or smear lemon juice on the whisk or whipping bowl.


6. Roll the meringue roll cake while it is still warm. It is in this form it retains plasticity. Start with the long side, evenly distributing the filling. To roll up the roll, a silicone mat is ideal. After folding, you need to wrap the roll in foil and put it in the refrigerator, so it does not separate.

Questions and Answers on Making Meringue Rolls

Why does meringue roll stick?

This usually happens if you make the meringue roll from stale eggs or frozen egg whites. Such a product contains more water and less albumin. To solve the problem, you need to add a little starch to the mixture before baking the crust.


How and how long can meringue roll be stored?

The shelf life of a meringue roll is low. Store it in the refrigerator for no more than 2-3 days.


At what temperature and how to bake the meringue roll cake?

The temperature range of baking the meringue roll cake is very important. Usually the temperature is between 150 and 170 degrees. The baking time for the crust is no more than 30 minutes.


Why the meringue roll is not crispy

Most likely, the meringue will not crisp due to a lack of sugar. In this case, no crust will form. The second reason may be that the meringue is thick enough, in which case it takes longer to bake.


Why does the meringue crust fall off when baked?

To prevent the meringue crust from settling, do not open the oven door during baking. Also, do not slam the oven door abruptly while baking, the protein is very sensitive to shocks.

Now you know a lot about meringue roulade, enjoy!


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