Meringue Roulade is a very exquisite dessert. In texture reminds you of "Pavlova". • Mini-Pavlovas Recipe. ...
This dessert has crispy meringue top and marshmallow like center.
It is not complicated to make if you follow my step-by-step instructions.
I used 16x12x1 jelly roll pan and the amount of meringue was calculates, based on that size. You can use smaller pan and adjust all your ingredients accordingly to the weight of the egg whites. I used egg whites from 7 large eggs , with total weight of 220g.
So, here is the ratio:
Egg whites to powdered sugar 1 to1.5(in my case 220g egg whites to 330g powdered sugar)
Corn starch: 35-50g( depends on weight of egg whites). I added 35g and it was perfect texture of meringue roulade at the end!
MERINGUE :
7 egg whites(220g-250g)
Powdered sugar(350g-375g)
Pinch of Salt
1 tsp Vanilla Powder
Corn starch (35g-50g)
1 tsp lemon juice
FILLING
250ml (1¼ cup) heavy whipping cream
2-3 table spoons of powdered sugar(to your taste)
½ cup chopped Pistachios
fresh berries(of your choice)
METHOD:
In a bowl of a stand up mixer add egg whites and dash of salt.
Start whipping, first on medium speed until foamy consistency, gradually add powdered sugar. Crank up the speed and whip until stiff peaks. Do not over beat it. Your meringue should have glossy appearance and hang off the whipping blade like a " bird's beak".
The rest of the ingredients are folded by hand.
Add lemon juice and mix lightly.
Sift in corn starch and mix carefully in.
Line 16x12x1 jelly roll pan with parchment paper.
Using large piping bag and Wilton 1M piping tip, pipe out meringue in a diagonal pattern onto your tray.
Bake at 240°F(140°C) for 35-40 minutes. The top of your meringue should be slightly browned, only at the edges and the inside should be still soft. Do not overbake or you will not be able to roll your roulade, it will simply crack open.
Move roulade on another piece of parchment paper "pretty" side down, peel off the other parchment paper and let cool for 20-25 minutes.
Make whipped topping.
In a medium mixing bowl, add heavy cream and start whipping on medium speed until thickens, add powdered sugar and whip just until stiff peaks.
Spread whipped cream topping onto bottom part of the roulade and sprinkle with chopped pistachios.
You can add fresh berries, but remember to keep them small, or it would be challenging for you to roll your roulade.
Roll roulade by pushing parchment paper forward until you reach to the end.
Decorate as you wish!
You can use left over whipped topping, chopped pistachios nd fresh berries, mint leaves.
Be creative!
Enjoy!♥♥♥
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Nasstassja:)
Check out my Mini Pavlovas video:
• Mini-Pavlovas Recipe. ...
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