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🍰 Raspberry Meringue Roll

478 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius fan-forced.
  2. 2. Separate the eggs and place the egg whites in a bowl.
  3. 3. Add a pinch of salt to the egg whites.
  4. 4. Beat the egg whites using a hand mixer with a whisk attachment.
  5. 5. Sift 350 grams of powdered sugar.
  6. 6. Let the powdered sugar trickle in gradually while stirring constantly.
  7. 7. Add the starch.
  8. 8. Continue beating the egg whites until they are firm and shiny.
  9. 9. Line a baking tray with baking paper.
  10. 10. Create a small rim with the paper.
  11. 11. Grease the baking paper.
  12. 12. Spread the meringue mixture evenly on the tray.
  13. 13. Bake the roll in the oven for about 20 minutes.
  14. 14. Remove the roll when it is crispy and golden yellow.
  15. 15. Lift the meringue off the tray along with the baking paper.
  16. 16. Place another sheet of baking paper on top of the meringue.
  17. 17. Carefully turn the meringue over.
  18. 18. Carefully peel off the bottom layer of baking paper.
  19. 19. Let the meringue cool down completely.
  20. 20. Wash the raspberries.
  21. 21. Save a handful of raspberries for decoration.
  22. 22. Puree the rest of the raspberries in a tall container.
  23. 23. Press the puree through a sieve.
  24. 24. Ensure you have about 200 grams of raspberry puree left.
  25. 25. Season the puree with the remaining powdered sugar.
  26. 26. Soak the gelatin in a bowl of cold water.
  27. 27. Squeeze the gelatin well.
  28. 28. Dissolve the gelatin over low heat in a saucepan.
  29. 29. Stir one tablespoon of raspberry puree into the dissolved gelatin.
  30. 30. Fold this mixture into the rest of the raspberry puree.
  31. 31. Place the raspberry mixture in a cool spot.
  32. 32. Wait until the mixture sets.
  33. 33. Whip the cream in a bowl until stiff.
  34. 34. Add cream stabilizer and vanilla sugar to the cream.
  35. 35. Spread the cream over the cooled meringue.
  36. 36. Leave a few centimeters free on one long side.
  37. 37. Spread the raspberry jelly evenly over the cream.
  38. 38. Roll the meringue lengthwise using the baking paper.
  39. 39. Place the roll in the refrigerator, covered, for at least 2 hours.
  40. 40. Decorate the raspberry meringue roll with the remaining raspberries before serving.
  41. 41. Enjoy!

Nutrition per serving