Meringue roll without flour.

Meringue roll without flour.

Meringue roll without flour.

Meringue roll without flour. A sweet airy meringue combined with delicate cream and sourness of lemon Kurd is the perfect combination that will not leave anyone indifferent.

If you haven’t cooked lemon kurd, you need to fix it urgently. This is an incredibly tasty cream that can be eaten with spoons.


Squirrels - 5 pcs.
Sugar - 190 g
Vanilla Sugar - 10 g
Salt - 1 pinch
Lemon juice - 1 tsp.

For lemon Kurd:

Yolks - 5 pcs.
Lemon - 1 pc.
Sugar - 40 g
Butter - 20 g

For cream:

Chilled cream 33% - 250 g
Vanilla Sugar - 10 g

To decorate:

Dark Chocolate - 20 g
Cream - 20 g

Meringue roll without flour.

Cooking roll:

1. Capacity and whisk for whipping proteins should be clean and dry. Beat the whites with a pinch of salt and lemon juice until foam. Slowly add sugar in small portions.

Beat until stable peaks, the mass should increase very well in volume, be white, glossy and keep its shape well. Do not re-beat, if the meringue has lost its gloss and become more loose, then it is already re-beat and nothing will work.

2. We level the meringue into a layer of 1.5-2 cm, you do not need to make a thinner layer, otherwise it will be difficult to separate the parchment from the meringue later. Be sure to take a good quality parchment. A silicone or teflon mat is also suitable. Bake for 18-25 minutes at 180 degrees.

Focus not on time, but on the state of meringue: a crispy, slightly ruddy crust should appear on top, small cracks are acceptable. And inside the meringue should remain soft. Do not dry the meringue, otherwise it will crumble. If your oven bakes too much, then reduce the heat to 150-160 degrees.

We shift the finished meringue on top of the parchment, remove the bottom parchment on which it was baked. Let the cake cool completely to room temperature.

3. For lemon Kurd, rub the zest of lemon and squeeze the juice. Add them to the egg yolks with a little sugar and cook the Kurds on low heat until thickened, stirring constantly so that the yolks do not cook.

Remove the kurd from the stove, add butter and sugar to taste. This is a very tasty layer for our meringue roll.

4. For cream, beat the chilled cream with vanilla sugar. You can add regular sugar to cream to taste, but I don’t. I have enough meringue sweets.

5. Meringue cake and Kurd should be completely cooled, only then you can start assembling the roll. Grease the meringue cake with lemon kurd and whipped cream, not reaching 3-4 cm to the edge.

We carefully roll up the roll using parchment and send it to the freezer for 30-60 minutes to stabilize.

6. For decoration, you can melt a small amount of dark chocolate in cream and decorate our meringue roll with the resulting glaze.

Meringue roll without flour.

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