Meringue rolls are a light dessert made of rolled egg white meringues filled with cream and fruit. Variations include toasted almonds, chocolate, and lemon curd. Meringue can be traced back to the 17th century and there are three basic types: French, Italian, and Swiss.
Meringue rolls are a dessert consisting of rolled egg white meringues mixed with cream and fruit filling. It is a fairly light dessert and is usually eaten in the summer. The meringue wrap might also contain sponge cake or cake baked in a flat pan rolled around sweetened egg whites and cream. Fruit fillings include strawberries, raspberries, lemon curd and mango. It looks and tastes a lot like a rolled up version of a Pavlova.
The basic rollato contains only whipped egg white that has been mixed with powdered sugar. Vanilla extract is also often added to add extra flavor. The pie filling contains high-quality protein from egg white and carbohydrates from sugar. Fruits, especially if fresh, will add extra nutrition and flavor.
To be a wrap, you need to roll up the meringue wrap. In British English, that means making the meringue-cream-fruit combo like a Swiss roll. Typically, this involves having a bottom layer of meringue, then cream, and finally fruit spread out on a cloth. The meringue roulade is then slowly rolled in the same way a carpet is rolled to produce the final roulade. This often ends up with the brittle meringue cracking as it folds.
There are many types of this dessert. One of the most common is to combine the basic roulade with fruit. These fruits include raspberries, strawberries and passion fruit. In this way, the filling contains not only the egg white and sugar, but also the fruit. The actual slices or pieces of fruit can also be complemented with a matching fruit sauce. These meringue wraps can also combine a number of fruits rather than just one type.
Another variation is the meringue roll with toasted almonds. The only difference with the regular meringue wrap is that the almonds are cooked together with the meringues; otherwise it is the same as the original. Another variation is the use of chocolate and marshmallows. Alternatively, cooks can coat the cream with lemon curd as a rolled lemon meringue pie.
Meringue can be traced back to the 17th century, when it was commonly called “biskit white bread.” There are three basic types of meringue that can be used in a meringue wrap. These are the classic French type with powdered sugar and egg whites, the Italian type and the Swiss type. Italian meringue uses boiling sugar syrup instead of powdered sugar. The Swiss type is whipped over a delicate boiler called a brain-marie and then cooked.
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