With the onset of hot summer and the beginning of the berry season, I want to pamper myself and my loved ones with something tasty, sweet, but light and airy. It turns out that you can make baked goods without flour at all, as light as a kiss and literally melting in your mouth. Do you think this does not happen? Try the meringue roll with summer berries. Mm, tender, with a crispy crust, with a pleasant sourness of juicy fresh berries, weightless - a real summer delight ...
The base for the roll is an airy meringue cake that needs to be baked for just a few minutes to make it soft and elastic. For the filling, you can use any light cream of your choice - creamy, cream cheese, lemon curd, cream soufflé, etc. We offer the option with whipped cream cream. You can also use any berries - strawberries, raspberries, currants, blackberries, even plums, apricots and peaches are perfect.
The cooking method is very simple, even beginners can handle it. Of the tools you need only a mixer (a hand whisk will not work). The only tricky part is finding the right baking paper. Ordinary parchment is not good - it completely sticks to the merengue during baking and then cannot be separated from the finished product in any way. You can try to lightly grease the parchment with odorless vegetable oil, but if you overdo it, the meringue will turn out to be dense and will not rise. Alternatively, you can try to find silicone-coated parchment. But ideally it is better to use a special Teflon or silicone mat. That's all the nuances.
Prepare perfectly clean and completely dry dishes - this is important for the whipping process. The mixer blades should be the same clean and dry. They can be pre-doused with boiling water or rubbed with a slice of lemon, and then thoroughly wiped dry.
Put egg whites at room temperature into the prepared dishes. Beat them with a mixer on a medium speed for about 1 minute, until a light foam appears. Add a pinch of citric acid and vanillin. Continuing to beat, add in small portions (1 tablespoon each) sifted icing sugar. Beat while gradually increasing mixer speed to maximum, about 7-8 minutes, until peaks are stable. You should have a shiny, glossy, smooth paste. If you beat more than necessary, the mass will stratify, become loose, with grains - the meringue will not come out of it.