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 Meringue Roll with Lemon Cream Recipe
Today I want to offer a recipe for meringue roll or as it is called - meringue roll. The cream will be lemon-based cream "Charlotte". A delicate citrus cream perfectly complements the sweetness of the meringue. They perfectly complement and emphasize each other. Thanks to this cream, the meringue does not get wet and keeps its shape well. It is prepared from the most common products. The recipe will not contain heavy cream and cream cheese. The roll turns out to be very tender, with a crisp crust and a light, moist middle. It really turns out very, very tasty!!!
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine French Cuisine
Keyword For Beginners, Medium
Cook Time 120 minutes
Servings
Ingredients
Lemon cream "Charlotte":
Meringue roll:
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine French Cuisine
Keyword For Beginners, Medium
Cook Time 120 minutes
Servings
Ingredients
Lemon cream "Charlotte":
Meringue roll:
Instructions
  1. First you need to prepare the cream because it needs time to cool down. In a saucepan, combine the egg, salt, vanilla, and sugar. Mix and add the milk. Put on the stove and cook until light thickening on the fire below average. It took me about 10 minutes. In this cream, the egg-milk mass will be quite liquid, not the same as for custard. Remove from the heat and add the lemon zest and juice. Stir. Cool. And when the egg-milk mass has cooled, I beat the softened butter until it is fluffy and slightly white. And then, in a few passes, I connect the two masses. Whisk until smooth and the cream is ready!!!
    First you need to prepare the cream because it needs time to cool down. In a saucepan, combine the egg, salt, vanilla, and sugar. Mix and add the milk. Put on the stove and cook until light thickening on the fire below average. It took me about 10 minutes. In this cream, the egg-milk mass will be quite liquid, not the same as for custard. Remove from the heat and add the lemon zest and juice. Stir. Cool. And when the egg-milk mass has cooled, I beat the softened butter until it is fluffy and slightly white. And then, in a few passes, I connect the two masses. Whisk until smooth and the cream is ready!!!
  2. Here is such a cream is obtained. Stable, uniform, lush. I'll leave it to the side and take care of the meringue.
    Here is such a cream is obtained. Stable, uniform, lush. I'll leave it to the side and take care of the meringue.
  3. Protein at room temperature. Powdered sugar sifted. Corn starch. Citric acid can be replaced with lemon juice.
    Protein at room temperature. Powdered sugar sifted. Corn starch. Citric acid can be replaced with lemon juice.
  4. The bowl and Corolla must be clean. It is best to use a metal or glass bowl. Plastic has the ability to absorb fat, and this is known to be the first enemy of meringue.
    The bowl and Corolla must be clean. It is best to use a metal or glass bowl. Plastic has the ability to absorb fat, and this is known to be the first enemy of meringue.
  5. Beat the protein at a low-medium speed to small bubbles. There should be no liquid protein left on the bottom of the bowl.
    Beat the protein at a low-medium speed to small bubbles. There should be no liquid protein left on the bottom of the bowl.
  6. Then gradually add the powdered sugar literally a tablespoon at a time. The interval between adding powdered sugar is 15-20 seconds. Also at medium speed. After I entered all the powdered sugar for about 3-4 minutes, I continue to whisk.
    Then gradually add the powdered sugar literally a tablespoon at a time. The interval between adding powdered sugar is 15-20 seconds. Also at medium speed. After I entered all the powdered sugar for about 3-4 minutes, I continue to whisk.
  7. Then citric acid and another 2-3 minutes whisk. Meringue will become noticeably denser after citric acid.
    Then citric acid and another 2-3 minutes whisk. Meringue will become noticeably denser after citric acid.
  8. Then the starch. Whisk again for 2-3 minutes and the meringue is ready.
    Then the starch. Whisk again for 2-3 minutes and the meringue is ready.
  9. It should be stable, glossy, dense, and uniform. Keep in shape well.
    It should be stable, glossy, dense, and uniform. Keep in shape well.
  10. I cover the baking sheet with parchment paper and fix it in the corners with a meringue. The size of the pan is 28*40.
    I cover the baking sheet with parchment paper and fix it in the corners with a meringue. The size of the pan is 28*40.
  11. Spread the meringue, distribute evenly. Thickness 1.5-2 cm. But do not get too carried away, meringue does not like it.
    Spread the meringue, distribute evenly. Thickness 1.5-2 cm. But do not get too carried away, meringue does not like it.
  12. And send in a preheated oven to 150 degrees for 25-30 minutes. But since everyone's ovens are different, we need to get a crisp, slightly browned crust with small cracks and a tender, moist meringue inside.
    And send in a preheated oven to 150 degrees for 25-30 minutes. But since everyone's ovens are different, we need to get a crisp, slightly browned crust with small cracks and a tender, moist meringue inside.
  13. It took me 30 minutes to do this.
    It took me 30 minutes to do this.
  14. While it is still hot, I cover it with a second sheet of paper and carefully turn it over. The roll will crumble decently, this is normal.
    While it is still hot, I cover it with a second sheet of paper and carefully turn it over. The roll will crumble decently, this is normal.
  15. I remove the bottom layer of paper and allow it to cool completely.
    I remove the bottom layer of paper and allow it to cool completely.
  16. And only when the roll is completely cool, evenly distribute the cream. Not missed the mark leaving the free edge a couple of inches on one side. So that when we rolled the roll, the cream didn't leak out.
    And only when the roll is completely cool, evenly distribute the cream. Not missed the mark leaving the free edge a couple of inches on one side. So that when we rolled the roll, the cream didn't leak out.
  17. And with the help of paper, almost without touching the roll, I carefully fold it.
    And with the help of paper, almost without touching the roll, I carefully fold it.
  18. This is done very easily.
    This is done very easily.
  19. What a pretty roll...
    What a pretty roll...
  20. I wrap it in parchment and put it in the refrigerator for at least 2-3 hours, so that the cream stabilizes, grabs, the roll is soaked, all the flavors are United and become one.
    I wrap it in parchment and put it in the refrigerator for at least 2-3 hours, so that the cream stabilizes, grabs, the roll is soaked, all the flavors are United and become one.
  21. But my loaf in the fridge and I spent the night. It's just as crunchy.
    But my loaf in the fridge and I spent the night. It's just as crunchy.
  22. Transfer to a platter...
    Transfer to a platter...
  23. If desired, you can sprinkle with powdered sugar or cocoa...
    If desired, you can sprinkle with powdered sugar or cocoa...
  24. And decorate as your soul desires... And you can try.
    And decorate as your soul desires... And you can try.
  25. And here is such he in section. So tender with a crispy crust and light, airy, just weightless inside. A delicate citrus cream perfectly complements the sweetness of the meringue. I really hope that we liked the recipe and it will be useful.
    And here is such he in section. So tender with a crispy crust and light, airy, just weightless inside. A delicate citrus cream perfectly complements the sweetness of the meringue. I really hope that we liked the recipe and it will be useful.
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