I considered meringue roll a dish of high cuisine, and my husband cooked playfully for an hour, I share an exact recipe to a gram.

Contrary to rumors and fiction, meringue No feat worthy only of chefs with Michelin stars. There's really nothing complicated. You just need to do everything strictly according to the recipe and strictly observe the prescribed proportions. Well, having a good mixer: stirring egg whites by hand is a job.



Merenga, in fact, is still the same meringue, but not dried until the last stage. The sugar-protein mass retains a certain plasticity, so that its texture becomes more malleable and its shape can be changed by the cook as he pleases. It is very convenient for anyone who wants to engage in culinary creativity.

Preparation of meringue roll merenga


The ingredients

• 200g egg whites (5 eggs)
• 200g sugar
• 0.25 tsp citric acid
• 25g cornstarch
• 30g chopped nuts