For meringue:
• Protein - 170 g (I got 5 eggs)
• Sugar - 220 g
• Corn starch - 20 g
• Lemon juice - 1 tsp
Cream:
• Cream 33% - 170 g
• Cream cheese - 250 g
• Powdered sugar - 40 g
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First, beat the proteins by adding a pinch of salt. As soon as the mass is white, add sugar in parts and whisk at the highest speed. The mass should be stable. Next, add lemon juice and corn starch - stir again.
Spread on a baking tray, evenly distributing.
Use good baking parchment - siliconized so that nothing sticks.
The cooking time depends on your oven (about 30 minutes) I baked for 25 minutes at a temperature of 150.
Start baking at a temperature of 140. The top layer should be dried and covered with a crust. When you click on the mering from above, it will crack, but inside it will remain soft.
After cooking, let the meringue cool down. Cover it with another sheet of baking paper and turn it over.
For the cream, mix all the ingredients and beat until the mass is homogeneous and dense - the cream is ready.
Spread the cream on the meringue, distribute it evenly. We put berries or fruits on top.
Roll it up carefully, helping with baking paper.
Decorate with the remains of the cream and clean the refrigerator for 2 hours.
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