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🍰 Crispy Meringue Roll with Peach Cream

144 kcal · 30 min · 4 servings

Crispy Meringue Roll with Peach Cream Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat your oven to 180 degrees Celsius using top and bottom heat. Line a baking tray with non-stick baking paper.
  2. 2. Add a pinch of salt to the egg whites and beat them with a mixer. Slowly stir in the sugar and continue beating the mixture for about 10 minutes until it is stiff and glossy. Rub a little of the mixture between your fingers to check if the sugar has completely dissolved. If no crystals are felt, the mixture is ready.
  3. 3. Gently fold in the starch and one teaspoon of vanilla extract into the meringue mixture. Fill the mixture into a piping bag fitted with a star nozzle. Pipe the mixture into strips on the prepared tray to form a rectangular pattern.
  4. 4. Bake the meringue in the preheated oven for 10 minutes. Then reduce the oven temperature to 140 degrees Celsius using top and bottom heat and bake for another 15 minutes. Briefly open the oven door in between to let the moisture escape.
  5. 5. Mix the quark briefly until creamy with the powdered sugar and one teaspoon of vanilla extract. Add the cream and beat the cream mixture stiffly using cream stabilizer (San-apart).
  6. 6. Invert the baked meringue sheet onto a clean kitchen towel. Spread the quark cream evenly over it. Cut the peaches into wedges and place them on the cream. Roll up the meringue roll using the kitchen towel. Place it in the refrigerator for at least one hour.
  7. 7. Melt the chocolate coating in the microwave or over a water bath. Fill the melted chocolate into a piping bag or freezer bag. Decorate the cooled roll with it. Dust cocoa powder over the roll before serving.

Nutrition per serving