- Prepare the pan: Preheat the oven to 160°C (fan) or 170°C (static). Line a rectangular baking pan of about 30×40 cm with parchment paper. It’s important that the parchment paper protrudes slightly from the edges to help you roll the meringue.
- Whip the egg whites: In a clean, dry bowl (or stand mixer), beat the egg whites with a pinch of salt on medium speed until they start to become fluffy.
- Add the sugar gradually: Add the granulated sugar a tablespoon at a time, continuing to beat at high speed. Make sure each sugar addition is fully incorporated before adding the next. Continue beating for about 8-10 minutes, or until the meringue is shiny, firm, and forms stiff peaks when you lift the whisk.
- Add the dry ingredients and flavoring: Sift the cornstarch over the meringue and add the lemon juice (or vinegar) and vanilla extract (if using). Mix gently with a spatula with movements from the bottom to the top so as not to disassemble the mixture.
- Roll out the meringue: Gently pour the meringue onto the baking sheet lined with parchment paper and spread it evenly with a spatula, forming a rectangle about 1 cm thick.
- Bake the meringue: Bake for about 15-20 minutes. The meringue will be ready when the surface is slightly golden and forms a crust, but the inside will still remain soft. Be careful not to overcook it, otherwise it will become too crispy and difficult to roll.
- Prepare a sheet of sweetened parchment paper: While the meringue is cooking, spread another sheet of parchment paper on the work surface and sprinkle it generously with powdered sugar.
- Turn the meringue upside down: As soon as it is baked, gently turn the meringue upside down on the sheet of sweetened parchment paper. Carefully remove the parchment paper used for baking.
- Roll the meringue: Start rolling the meringue from the shorter side, using the parchment paper underneath. Roll tightly but gently.
- Let cool: Wrap the meringue roll in parchment paper and let it cool completely to room temperature. This step is crucial to prevent it from breaking during filling. You can also put it in the fridge for faster cooling.
- Prepare the filling (if using): While the meringue is cooling, whip the fresh cream with the icing sugar until you get a firm consistency. If you use other fillings, make them now.
- Fill the roll: Gently unroll the cooled meringue. Spread the chosen filling evenly on the surface of the meringue, leaving a small free edge. If you use fresh fruit, spread it over the cream.
- Roll up again: Roll the meringue gently again, following the previous fold and using the parchment paper.
- Store in the refrigerator: Wrap the stuffed roll in parchment paper or cling film and put it in the refrigerator for at least 30 minutes to firm up the filling.
- Servants: Before serving, you can sprinkle the roll with more powdered sugar or decorate it with fresh fruit. Cut it into thick slices.
Tips for a soft meringue roll:
- Don’t overcook the meringue: It must remain slightly soft inside so that it can be rolled up without breaking.
- Roll up the meringue while still hot: This will make it more flexible.
- Use sugary parchment paper for the second sheet: The sugar will help prevent the meringue from sticking.
- Let cool completely before filling: A cold filling will help maintain the shape of the roll.
This meringue roll is a real treat, with its sweetness and unique texture. Have fun and enjoy your meal! 😊
