Imported from TikTok
Perfect Meringue Roll with Raspberry Confit and Pistachio Cream
A delicate meringue roll with a glossy, silky meringue, creamy pistachio cream cheese filling, and raspberry confit. The roll is baked without convection, then rolled and stabilized.
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Ingredients
- 200 g Cold egg whites
- Mint vanillin (Quantity not specified)
- 300 g Powdered sugar for the meringue
- 2 tbsp Cornstarch for the meringue
- Citric acid (A pinch)
- 100 g Frozen raspberries (For the confit)
- 20 g Sugar for the raspberry confit (For the confit)
- 1 tsp Cornstarch for the confit (Dissolve in a small amount of cold water)
- Cold water (A small amount for dissolving the cornstarch; quantity not specified)
- 100 ml 33% heavy cream (For the cream)
- 360 g Cream cheese (For the cream)
- 80 g Powdered sugar for the cream
- 2 tbsp Pistachio paste (For the cream)
- Vanilla extract (Quantity not specified)
Steps
- 1
Prepare the raspberry confit. Combine the frozen raspberries and sugar, and bring the mixture to a boil.
- 2
Dissolve the cornstarch in a small amount of cold water. Pour it into the boiling raspberry mixture and cook everything together until thickened.
- 3
Prepare the cream. Beat the cream cheese with the powdered sugar, vanilla extract, and pistachio paste until smooth.
- 4
Add the heavy cream and whip the cream until thickened.
- 5
Prepare the meringue. Place the cold egg whites in the mixer bowl and beat first at low speed until lightly foamy.
- 6
Add the powdered sugar in batches while continuing to beat the egg whites.
- 7
Once all the powdered sugar has been added, increase the speed to medium and beat for about 10 minutes. For a mixer rated at 1000 W or less, beat at maximum speed for about 15 minutes. The mixture should become firm, glossy, and silky.
- 8
Add the cornstarch and citric acid to the whipped egg whites. Mix with the mixer at low speed for about 1 minute.
- 9
Line a baking sheet with a crumpled sheet of parchment paper and transfer the meringue mixture onto it. Smooth the surface.
- 10
Bake in an oven preheated to 150 °C using conventional top-and-bottom heat, without convection, for 20–30 minutes. The time depends on the oven; in the original recipe, the meringue was baked for 23 minutes.
- 11
Remove the meringue from the oven, turn it over, and peel off the parchment paper.
- 12
Allow the meringue to cool slightly.
- 13
Spread the cream over the meringue first, followed by the raspberry confit.
- 14
Roll the meringue into a roulade, trim the edges, and refrigerate the roll to stabilize.
- 15
Decorate the roll as desired and serve.
Notes
The source does not specify the baking sheet size, stabilization time, or storage method. For a 1500 W mixer, the author recommends beating the egg whites at medium speed for about 10 minutes; for a mixer rated at 1000 W or less, beat at maximum speed for about 15 minutes.
Nutrition per serving
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