Meringue Roll

Often, when I make sweet bread or recipes that only require egg yolks, I end up with several egg whites that I don’t want to waste. In such moments, this egg white roll seems like one of the most practical and quick solutions. It doesn’t require complicated ingredients, and you won’t spend much time in the kitchen. The final texture is similar to pavlova, but it is rolled and filled with whipped cream and fruits. It’s also a great dessert option when you need something refreshing.

Quick Info

Total time: approx. 3-4 hours (including chilling in the fridge)
Preparation time: 20 minutes
Baking time: 20 minutes
Servings: 8 slices
Difficulty: easy-medium
Recipe type: dessert, using leftover egg whites

Ingredients

For the base:
6 egg whites
1 teaspoon rose water
2 tablespoons cornstarch (I use Gustin)
1 and 1/2 teaspoons vinegar
250 g sugar

For the filling:
200 ml sweetened whipped cream (I usually use Hula)
2 tablespoons vanilla powdered sugar
1 teaspoon rose water
200 g blackberries

Instructions

1. Preheat the oven to 170°C (or medium if you don't have an accurate thermometer). Prepare a 29x40 cm baking tray with parchment paper, ensuring it is well spread out.

2. Place the egg whites in a large bowl, ensuring there are no traces of yolk. Beat them at medium speed until foamy. Add the rose water, vinegar, and cornstarch. Continue mixing.

3. Gradually add the sugar, one tablespoon at a time, without rushing. Once all the sugar is added, beat for about 5 more minutes until you achieve a stiff meringue. If you carefully turn the bowl upside down, the meringue should not fall out.

4. Spread the egg white mixture evenly in the tray using a spatula. Bake for 20 minutes, until the surface turns a light brown color. Don’t worry if the edges seem a bit crispy; that’s normal.

5. Remove the tray from the oven and let the base cool for 5 minutes directly in the tray. Meanwhile, prepare another sheet of parchment paper on your work surface. Carefully invert the base onto this paper and slowly peel off the parchment it was baked on. If pieces of meringue stick, gently detach them with a flat knife.

6. For the filling, whip the chilled cream with the powdered sugar and rose water until you achieve a firm cream. Be careful not to overbeat it to avoid curdling.

7. Spread the whipped cream over the cooled base, being careful not to push too hard on the edges to avoid overflow when rolling. Sprinkle the blackberries evenly over the cream.

8. Use the paper underneath to carefully roll everything up. Roll tightly but without applying too much pressure to prevent cracking the base.

9. Place the rolled cake in the fridge for at least 2 hours, ideally 4. It cuts best with a bread knife in one smooth motion.

Why I Make This Recipe Often

I use this roll because it quickly solves the problem of leftover egg whites, and there’s no need to search for special ingredients. It’s quick to make, refreshing, and can be adapted with whatever fruits I have at home. It keeps well in the fridge for a few hours and doesn’t get soggy too quickly. I prefer it when I don’t want heavy desserts or those that require long baking times.

Tips and Variations

Tips
- If the egg whites are at room temperature, they whip better.
- When peeling off the paper, use a wide spatula or a long knife blade to avoid tearing the base.
- Don’t put too much cream or fruit to prevent overflow when rolling.

Substitutions
- Instead of rose water, you can use vanilla, but the flavor will be different.
- You can use unsweetened whipped cream and regular powdered sugar if you don’t have vanilla.
- If you don’t have blackberries, other berries (raspberries, blueberries) work just as well.

Variations
- You can add grated lemon zest to the meringue for extra flavor.
- The filling can be made with cream cheese and fruit for a denser version.
- Sometimes I sprinkle chopped nuts over the cream for added texture.

Serving Ideas
- Serve cold, plain, or with fruit sauce.
- For a more festive look, you can sprinkle powdered sugar on top before serving.

Frequently Asked Questions

1. Can the roll be made with frozen egg whites?
Yes, but they need to be completely thawed at room temperature and whipped well. The final texture may be slightly different.

2. What should I do if the base cracks while rolling?
This can happen sometimes if it was in the oven too long or if it cooled too much. If there are small cracks, you can cover them with whipped cream or fruit when serving.

3. Can I use other types of fruit?
Yes, any small and tart fruit works. Avoid very watery fruits as they can make the base soggy.

4. Is vegetable whipped cream good for this recipe?
It works, but it has a different texture and is not as stable long-term.

5. Can it be made a day in advance?
Yes, if you keep it covered in the fridge, but it’s best on the day it’s made. After several hours, the base starts to lose its crispness.

Nutritional Values

Approximately, one slice of the roll (out of 8 slices) has around 180-210 kcal. Roughly: 28 g carbohydrates, 4 g protein, 6-8 g fat per serving. Sugar and cream contribute most of the calories. Values may vary depending on the fruits and type of cream used. These figures are indicative and not very precise.

Storage and Reheating

The roll should be kept in the fridge, covered, for up to 24 hours. It is not suitable for reheating and should be served cold. After a day, the base becomes softer and loses its crisp texture, but the taste remains good. I do not recommend freezing it, as the meringue loses its structure.

 Ingredients: For the roll: 6 egg whites, 1 teaspoon of rose water, 2 tablespoons of Gustin starch, 1 1/2 teaspoons of vinegar, 250 g of sugar. For the filling: 200 ml of sweetened Hula whipped cream, 2 tablespoons of vanilla powdered sugar, 1 teaspoon of rose water, 200 g of blackberries.

 Tags:  meringue