Starch-Free Meringue Roll >>> Recipe + 13 Step-by-Step Photos

Every homemaker dreams of making the perfect meringue roulade. A crispy crust, a sweet and delicate cream, and an appetizing aroma. This dessert is not only a delightful treat, but also a stunning presentation. In today's article, I'll share a recipe for a luxurious, yet simple and affordable meringue roulade with buttercream and berries that anyone can make!

Nutritional value per serving

105 kcal

Proteins: 7.49 g
Fats: 5.2 g
Carbohydrates: 6.8 g

*Nutritional value is calculated per 100g of ingredients

Total time: 55 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 1

Recipe with step-by-step photos

Meringue roll without starch

Ingredients

Servings

For the meringue

Egg whites

5 pcs
Powdered sugar

250 G
Salt

1 pinch
Lemon juice

1 tbsp

For the cream

Mascarpone

100 G
Cream 33%

200 ml
Powdered sugar

1 tbsp
Berries

to taste

Preparation

Step 1

Carefully separate the whites from the yolks of room-temperature chicken eggs. Dry egg whites and albumen are a good alternative. Pour the whites into a deep, clean, dry container. Season with a little salt.

Step 2

Begin whisking the egg whites at medium speed. When a slight foam appears on the surface, you can add lemon juice or a pinch of citric acid to stabilize the mixture.

Step 3

Continue beating the meringue at medium or higher speed.

Step 4

When the mixture has doubled in size, gradually add the powdered sugar, continuing to whisk. The uncooked meringue should be thick and fluffy, holding firmly in the bowl and forming stiff peaks.

Step 5

Place the meringue on a baking mat or parchment paper. Spread it evenly with a spatula, offset spatula, or wide knife. The cake layer should be approximately 5 cm thick.

Step 6

Place the meringue in a preheated oven at 150 degrees Celsius (300 degrees Fahrenheit) for 25-30 minutes. Be careful not to burn the cake, as every oven has its own characteristics. Cover the baked meringue with parchment paper and let it cool at room temperature. Avoid exposing it to cold air or drafts, otherwise the cake will collapse.

Step 7

For the cream, beat the heavy cream and cream cheese in a clean bowl until smooth. If you want to use lower-fat cream, you'll need 1.5-2 times less, otherwise the cream will be too runny.

Step 8

Add powdered sugar to taste as you go. Beat until thick. Various sweeteners, fructose, or just a pinch of vanilla for flavor work well in place of powdered sugar.

Step 9

Turn the cooled cake upside down. Spread the cream evenly on the underside. Try to spread it thinly so it's easier to roll.

Step 10

Place your favorite berries on top.

Step 11

Meringue Roll Without Starch - Step 10-1

Carefully roll the roll. The crust may crack, but this is normal for baked meringue.

Step 12

Meringue Roll Without Starch - Step 10-2

Cover the dessert with cling film and put it in the refrigerator for 1-2 hours.

Step 13

After the time has elapsed, decorate the roll as desired. Serve. Enjoy!

What can I substitute for cornstarch in a meringue roll?

French meringue is often prepared with the addition of corn Or potato starch. This is because this type of meringue is the least stable. Starch absorbs moisture well and allows the mixture to remain fluffy, dense, and beautiful for a long time. When baked, the meringue cake turns out crisp on the outside and creamy on the inside.

But not all bakers and home cooks are fans of this product. This is mainly because the artificial starch sold in supermarkets increases insulin levels. And an extra gram of the product can easily ruin the taste of the dessert.

However, there are quite a few options that can be replaced Harmful starch. I can name 5 excellent alternatives!

Starch substitutes:

Flour. Wheat, corn, oat, rice, and other varieties work well as thickening agents.
Coconut flakes. Before adding to the whipped egg whites, grind them into a powder. It will not only add the desired texture but also an incredible flavor.
Semolina. Ready-made semolina with a little zest makes an excellent starch substitute.

After all, some cooks don't even use starch for meringues. The key is high-quality egg whites, a working mixer, and a trained eye.

How to store meringue rolls

If you know you need a meringue roll tomorrow, for example, but don't have enough time to make it, don't worry. All you need to know is how to properly store it to ensure it stays delicious and beautiful.

The meringue can be stored on its own in the refrigerator for up to 3 days. It will retain its flavor, although it may settle slightly.

The shelf life of creams, in particular those based on cottage cheese, cream, sour cream and cheese, reaches 2-3 days.

Thus, a meringue roll with cream filling can be stored in the refrigerator for no more than 2-2.5 days.

Sometimes this dessert is frozen to extend its shelf life. However, I don't recommend this, as the quality of the roll will be diminished once defrosted.

Why does the meringue roll turn out sticky?

Prepare Baking a classic meringue and then baking it into a meringue seems simple, but only to those who've never made this noble dessert. In fact, it only takes one wrong move, and the recipe will be completely ruined.

Pay special attention to sugar. A poor-quality product can make the dessert sticky and even soggy. Damp, stale sugar absorbs moisture much faster, which prevents the cake from baking properly. Therefore, choose only fresh and proven ingredients.

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