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🍰 Rollo de merengue de frambuesa

478 kcal · 30 min · 4 raciones

Rollo de merengue de frambuesa Cocina gratis con la app MyFoody →

Ingredientes

Preparación

  1. 1. Preheat the oven to 180 degrees convection.
  2. 2. Separate the eggs and put the egg whites in a bowl.
  3. 3. Add a pinch of salt to the egg whites.
  4. 4. Whisk the egg whites with a hand mixer and whisk.
  5. 5. Sift 350 grams of icing sugar.
  6. 6. Let the icing sugar trickle into the egg whites gradually while stirring constantly.
  7. 7. Add the starch.
  8. 8. Continue whisking the egg whites until firm and shiny.
  9. 9. Line a baking sheet with baking paper.
  10. 10. Form a small border with the paper.
  11. 11. Grease the baking paper.
  12. 12. Distribute the meringue mixture evenly on the sheet.
  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. Pull the meringue off the sheet together with the baking paper.
  16. 16. Place another sheet of baking paper on the meringue.
  17. 17. Carefully turn the meringue over.
  18. 18. Carefully remove the bottom baking paper.
  19. 19. Let the meringue cool completely.
  20. 20. Wash the raspberries.
  21. 21. Keep a handful of raspberries for decoration.
  22. 22. Puree the rest of the raspberries in a tall container.
  23. 23. Strain the puree through a sieve.
  24. 24. Make sure about 200 grams of raspberry puree remain.
  25. 25. Taste the puree with the remaining icing sugar.
  26. 26. Soak the gelatin in a bowl in cold water.
  27. 27. Squeeze the gelatin well.
  28. 28. Dissolve the gelatin over low heat in a pot.
  29. 29. Stir a tablespoon of raspberry puree into the dissolved gelatin.
  30. 30. Stir this mixture into the remaining raspberry puree.
  31. 31. Chill the raspberry mixture.
  32. 32. Wait until the mixture sets.
  33. 33. Whip the cream in a bowl until stiff.
  34. 34. Add saccharin and vanilla sugar to the cream.
  35. 35. Spread the cream on the cooled meringue.
  36. 36. Leave a few centimeters free on one long side.
  37. 37. Distribute the raspberry jelly evenly on the cream.
  38. 38. Roll the meringue lengthwise using the baking paper.
  39. 39. Place the roll covered in the refrigerator for at least 2 hours.
  40. 40. Decorate the raspberry meringue roll with the remaining raspberries before serving.
  41. 41. Enjoy!

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