Meringue roll with erythritol
Meringue is a classic Swiss pastry. Egg whites and sugar are whipped into a thick, fluffy foam and baked in the oven, forming a crisp, sweet crust. The slightly sweet flavor of dried meringue is renowned worldwide and is widely used in confectionery.
- Proteins: 5 g
- Fats: 4.2 g
- Carbohydrates: 17.1 g
- Total time:
- Time in the kitchen:
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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
Thus, in 2001, a recipe for a luxurious meringue roll appeared in the United States, which now has many variations. One of these is the healthy meringue roll made with erythritol. Nothing will stop you from enjoying your favorite dessert without adding a single gram to your waistline.
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Egg C15 pcs
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Erythritol150 G
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Almond35 G
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Lemon juice0.5 tbsp
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Cornstarch15 G
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Salt1 pinch
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Cottage cheese 5%200 G
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Cream cheese200 G
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Milk50 ml
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Erythritol50 G
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Berries100 G
Separate the egg whites from the yolks. To make the process easier, refrigerate the eggs for 30 minutes before beginning. Remember, the whites will also need to sit at room temperature for about 10 minutes.
Beat the egg whites until fluffy and white. Add a pinch of salt.
Add erythritol powdered sugar. To do this, puree the sweetener in a blender. The meringue will have the same texture as sugar, but it will have fewer calories.
Add lemon juice to stabilize the mixture. You can squeeze the lemon juice from a lemon, use store-bought dressing, or mix it with citric acid and water in a 1:2 ratio.
Beat the meringue until it's thick and glossy. Finally, add cornstarch for added thickness.
Line a baking sheet with parchment paper. Place the meringue mixture on it, smoothing the surface with a spatula or offset spatula. Sprinkle with flaked almonds, if desired.
Bake in a preheated oven at 150 degrees Celsius for 20–25 minutes. The crust should be lightly browned and crusty.
Prepare the cream. In a clean container, combine 5% cottage cheese, cream cheese, milk, and erythritol for sweetness.
Blend the mixture using an immersion blender or mixer. The cream should be smooth and thick.
Remove the finished cake from the oven and invert it using a wire rack onto a second piece of parchment paper. Let it cool to room temperature.
Carefully remove the parchment from the cooled cake. Spread the cream over the meringue and smooth it over the surface. Sprinkle with finely chopped fruit or berries.
Carefully roll the roll using parchment paper. Cover with a towel and refrigerate for 1 hour.
Decorate the cooled, "seized" roll with cream and berries. Done!
Popular erythritol analogues
Erythritol, or erythritol, is a natural sweetener with virtually zero calories. It's often used in healthy recipes for baked goods and desserts. However, there are so many natural sweeteners available that you won't have to search far and wide for erythritol.
The most popular sugar substitutes:
- Fructose is sweeter than sugar, but is absorbed two to three times faster.
- Sobrit - absorbed five times faster, used in chewing gum.
- Stevia is a plant-based sweetener that is several times sweeter than fructose.
- Agave is a high-fructose sweetener with an unusual flavor.
How long and at what temperature should I bake the meringue?
The key feature of meringue is that it's not baked, but rather dried. The optimal oven temperature for meringue is 90–100°C (190–210°F). Bake for 50–60 minutes. This ensures the meringue dries thoroughly and won't be sticky.
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