MERINGUE ROLL WITH WALNUT CREAM

Meringue Roll with Walnut Cream

A meringue roll with walnut cream is an elegant, easy-to-make dessert that is sure to impress anyone who tastes it. This recipe brings a perfect balance between the lightness of the meringue layers and the richness of the walnut cream, creating an unforgettable culinary experience. Let's discover together how we can prepare this delicacy!

Preparation time: 30 minutes
Baking time: 20-25 minutes
Total time: about 1 hour
Servings: 8-10

Necessary ingredients

*For the base:*
- 6 egg whites (about 192 g)
- 60 ml oil (preferably sunflower)
- 90 g flour (sifted)
- 120 g sugar (granulated)
- Flavors (optional, vanilla or rum essence - 15 ml)
- 1 tablespoon lemon juice (or rum)
- 1/2 teaspoon baking powder (optional, for stability)

*For the cream:*
- 100 g butter (at room temperature)
- 150 ml water (hot)
- 150 g sugar
- 100 g ground walnuts
- 20 ml rum (or rum essence)
- Flavors (optional, grated lemon or orange peel)

*For the glaze:*
- 80 g cooking chocolate (for melting)

Step-by-step instructions

1. Preparing utensils: Start by preparing a large baking tray (approximately 28x42 cm) which you will line with parchment paper. Make sure the paper is well placed so it doesn’t lift during baking.

2. Beating egg whites: In a clean, dry bowl, beat the egg whites with a mixer on medium speed. When you start to see foam, gradually add the sugar and continue beating until the mixture becomes firm and glossy. Add the lemon juice or rum to enhance the flavor and stability of the egg whites.

3. Incorporating ingredients: Reduce the mixer speed and add the oil, gently folding it in. This will help maintain the air in the egg whites. The next step is to add the sifted flour, folding again until you no longer see streaks of flour.

4. Baking the base: Pour the mixture into the prepared tray and smooth the surface. Place the tray in a preheated oven at 180 degrees Celsius. Bake for 20-25 minutes or until the base is lightly browned and dry on the surface. After 15 minutes, turn the tray to ensure even baking.

5. Cooling the base: Once the base is baked, turn it out onto a clean towel, carefully removing the parchment paper. Cover it with another towel to prevent drying. Let it cool for 3-4 minutes.

6. Preparing the cream: In a saucepan, caramelize 75 g of sugar until golden. Carefully add 150 ml of hot water and stir until the sugar completely dissolves. Add the remaining sugar and ground walnuts. Cook over low heat for 2-3 minutes, stirring constantly, until the cream thickens and becomes a soft paste. If desired, you can add grated lemon or orange peel for extra flavor.

7. Finalizing the cream: Once the cream has cooled, add the softened butter, rum, and flavors to taste. Mix well until everything is homogeneous.

8. Assembling the roll: Spread the walnut cream evenly over the base, ensuring it is distributed uniformly. Carefully roll the base, using the towel it was turned onto. Make sure to roll tightly, but not too tightly to avoid breaking the base.

9. Glazing: Melt the cooking chocolate in a double boiler and pour it evenly over the roll, ensuring it is completely covered. Allow the roll to cool to room temperature, then refrigerate for at least 3 hours.

10. Serving: When you are ready to serve, cut the roll diagonally to obtain beautiful, elegant portions. You can decorate with ground walnuts or chocolate flakes for a more attractive appearance.

Practical tips

- Quality of ingredients: Use high-quality ingredients, especially the nuts and chocolate, for a more intense flavor.
- Beating egg whites: Ensure that the bowl and utensils are completely clean, as any trace of fat can prevent the egg whites from beating properly.
- Variations: You can experiment with different types of nuts, such as almonds or hazelnuts, or even add cocoa to the walnut cream for a more decadent taste.
- Serving: The roll pairs perfectly with a cup of aromatic coffee or fruit tea. It can also be accompanied by vanilla ice cream for a contrast of temperatures and textures.

Nutritional benefits

This meringue roll provides a protein boost from the egg whites, while the walnuts bring healthy fats and fiber. It is a lighter dessert compared to others, yet still rich in flavor, making it an excellent choice for a special occasion or simply to satisfy a sweet craving.

Frequently asked questions

1. Can I use brown sugar instead of white sugar?
Yes, brown sugar will add a slightly caramelized note, but it may slightly affect the texture.

2. How can I store the roll?
The roll stores well in the refrigerator, covered, for up to a week.

3. Can the roll be frozen?
Yes, the roll can be frozen without the glaze. Make sure it is well wrapped in cling film.

This meringue roll with walnut cream is not just a treat, but also a wonderful way to bring family and friends together around a festive table. Whether you enjoy it in the company of loved ones or prepare it for a special occasion, the result will always be a pleasant and memorable one!

 Ingredients: Base: -6 egg whites (each egg white has 32 grams) -60 g oil -90 g flour -120 g sugar -flavors -a little rum (about 15 ml) or lemon juice (one tablespoon) -if the egg whites do not whip well, add about 1/2 teaspoon baking powder Cream: -100 g butter -150 ml water -150 g sugar -100 g ground walnuts -rum (about 20 ml), flavors Glaze: -about 80 g cooking chocolate