Sugar-free meringue roll
Most cooks imagine meringue as a combination of egg whites and a generous amount of sugar. Only then can you get a crispy, airy, and very sweet baked cake. Or is it?
- Proteins: 3.5 g
- Fats: 7.8 g
- Carbohydrates: 18.9 g
- Total time:
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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
Pastry chefs have long known how to make a delicious, low-calorie meringue roll without compromising your health. This sugar-free dessert recipe is a must-know for anyone watching their figure. It tastes just like the classic version, but it's also great for trimming your waistline.
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Egg white240 G
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Xanthan gum10 G
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Sweetener30 G
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Soft cottage cheese300 G
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Cottage cheese320 G
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Sweetener20 G
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Cherry200 G
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Cornstarch8 G
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Sweetener8 G
For the berry filling, use fresh or frozen cherries. To defrost the cherries, warm them over low heat. Once the berries have released their juices, remove from the heat.
To prevent the filling from leaking, it needs to be thickened. We do this with starch: add a few grams of the ingredient and mix thoroughly. We also add a sweetener.
Place the cherries on the stove and bring to a boil. You'll get a thick mixture. Let it cool.
Pour room temperature egg whites into a tall bowl. Beat until white and foamy.
Add a little salt and xanthan gum. This low-calorie sugar has excellent thickening properties, so the mixture will be dense and fluffy.
Sweetener to taste. Beat the egg whites at medium speed until they form stiff peaks. The mixture should be firm, dense, fluffy, and velvety.
Place the mixture on a baking sheet lined with parchment paper. Smooth it out. Bake in the oven at 170 degrees Celsius for 15–20 minutes.
For the curd cream, combine the softened cottage cheese, cream cheese, and sweetener. Beat until smooth and thick.
Let the finished cake cool on a wire rack.
Spread a medium layer of frosting over the cooled meringue cake. Top with the cherry filling as shown in the photo.
Roll the roll up using parchment paper underneath the cake layer. Press gently to seal the roll into the cream.
Cover the roll with parchment paper, cling film, or a towel. Refrigerate for a couple of hours to allow the dessert to set and soak.
After the time has elapsed, decorate the roll with the remaining cream, berries, and any other decorations you like. Done!
Mistakes in making meringue
Experienced cooks point out the following common mistakes, which may cause failure:
- Eggs not beaten well enoughIf you underbeat the mixture, the meringue will be rubbery; if you overbeat it, the egg will start to separate and the roll will be lumpy.
- The mixer is not suitable.A professional stand mixer with a properly shaped hemispherical bowl is considered the ideal tool for making meringue. An alternative is a professional hand mixer with variable speed control (not a blender with an attachment, but a stand mixer).
- Poor dissolution of sweetenerFor meringue, it's recommended to use room-temperature eggs. Cold eggs can cause the ingredients to dissolve poorly, resulting in a caramelized crust and a sticky surface during baking.
- Incorrect oven temperatureWhile a 10°C temperature difference may be insignificant for many dishes, it's crucial for meringue. If the oven temperature drops below 150°C, the roulade will shrink, spread, and become rubbery inside, like a poorly cooked meringue.
- Poor quality ingredientsPrepare complex dishes only from high-quality ingredients, purchasing them not from cheap retailers or markets, but from stores and supermarkets that sell high-quality goods and strictly adhere to the storage conditions prescribed for various types of products.
If your meringue doesn't turn out perfect the first time, analyze the preparation process and figure out where the error might have occurred. Try repeating the recipe again using higher-quality ingredients. Alternatively, start by making the original version instead of alternative versions. classic meringue recipe with sugar, it's a little easier to prepare.
A similar video recipe: Meringue Roll with Coconut Cream (Sugar-Free and Flour-Free)
If you're craving something delicious and sweet while on a diet, this dessert is definitely for you. An incredibly delicious meringue roll with coconut cream that's easy on the waist. It's quick and easy to make, and the ingredients are simple.
I came across a light and delicate meringue roll on the YouTube channel "WOW! Chef!" The short but informative video details the step-by-step preparation process. Even a novice cook can make it!
The result is a stunningly sweet and aromatic dessert that will be a great addition to a simple dinner or holiday table.
Where is meringue used?
Meringue is a natural leavening agent that imparts tenderness, airiness, and sweetness to desserts. Both raw and baked meringue are used in a variety of popular desserts.
Meringue whipped to soft peaks is used as a filling for cakes, baked apples, profiteroles, and croissants. Raw meringue is also added to soufflé and mousse batters to add volume and airiness.
Dense meringue that holds its shape is most often used to decorate baked goods and other desserts.
Answers to frequently asked questions
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