I often face the problem when after preparing the next dessert I have a lot of unused proteins. I used to keep them in the refrigerator for 2-3 days and then throw them away. But that all changed when I first made a meringue roll a couple of years ago.
Now the leftover proteins do not linger for a long time, because it is easy and quick to prepare a meringue roll, and the result never ceases to amaze my guests.
Step-by-step recipe for how to cook a meringue roll
Meringue
Egg white 200 g
Powdered sugar 300 g
Corn starch 40 g
Citric acid ¼ teaspoon
I send all the ingredients for the meringue, except for the starch, to the mixer bowl and start whipping. First, at low speed, as soon as the powdered sugar stops flying to the sides, I increase the speed to the maximum.
Beat until dense peaks are formed. This is when the mass is already dense and keeps its shape, and if you turn the mixer bowl over, it remains in place. I add starch and mix with a spatula until smooth.
I distribute the meringue over a baking sheet covered with parchment. I send it to bake for 30-40 minutes at a temperature of 150 ° C.
After baking, the meringue is covered with parchment and turned over. I carefully separate the parchment from the meringue. Leave to cool to room temperature.
While the meringue is cooling, I will prepare the cream. To do this, beat all the ingredients at a high speed mixer until creamy. It took me about 5-7 minutes. If you beat with a stationary mixer, it will turn out faster.
Cream
Mascarpone cheese 350 g
Cream 33% 200 g
Powdered sugar 70 g
I distribute the cream over the merengue and roll it into a roll. You can put the roll in the refrigerator for 2-3 hours so that it grabs. And you can immediately serve it to the table. But first, let's decorate it.
I deliberately didn’t make a complex decor to show how simple and beautiful the roll looks without decorations. He smeared the top of the roll with the rest of the cream and sprinkled with blueberries.
What do you cook with unused proteins?