Marfusha5
Olga, with a medal for you. Cool recipe.
Loksa
Tatyana, you may not dissolve the sugar syrup in the merengue. If the meringue is dry at first, then damp, sticky or gives off syrup without cream, this is undissolved sugar. Olya, I'm sorry I got in!

I do not like these tratatushki with syrup - I cook it on the stove, well, I like French meringue more!


Congratulations on your medal!
zvezda
Oksana, it's okay, thanks for the congratulations! I had no problems, my Kesha cooked my Swiss on the machine! I don't use French nowhere almost, not very much for me ,,,
Venera007
Oksana, I used the powder, everything dissolved. I just didn't bother)) it's okay, next time I'll be smarter))
4er-ta
Olya, congratulations on the medal! Today I baked a roll with different berries - strawberries, blueberries, currants.
Meringue roll
Thanks again for the recipe!
zvezda
Tatyana, what a beauty ,,, thank you !!
Irina F
Olga, here has brought a fresh one)
Meringue roll
Ekaterina2
Quote: Irina F
brought a fresh one)
Handsomely!
Kalyusya
Quote: Irina F
But! Remember, this is a meringue, it melts, so it's good to prepare such desserts every day. You can do it in the morning, but eat at lunch or in the evening.
That is, he did it right there devoured Should I eat without leaving the checkout? It won't last a few days, right? The recipe will have to be quartered. Well, do not call the eaters from the street.

Tancha
Quote: Kalyusya
Well, do not call the eaters from the street.
What is it from the street, call me. I will never dare to make this roll myself.
Kalyusya
Tan, yes lehko!
So I want to try, and something stops. What if it turns into a frog the next day?
Irina F
Kalyusya., Galya! Not a few days !!!)
You do it, let it stabilize for 4 hours and eat !!!!)
Delight!
You cannot store, firstly, the berries are fresh in contact with cheese cream, and secondly, the meringue melts from the cream!
zvezda
Irisha, well, generally, killed by beauty
Galina, I had it for 2 days, it seems normal, although, of course, it would be necessary to eat it per day. Tanya, why so, why not dare ??
Tancha
Quote: zvezda
Tanya, why don't you dare?
I'm afraid to eat everything.
LisaNeAlisa
Quote: Tancha

I'm afraid to eat everything.
You’re rightly afraid I don’t cook it in one person either. The last 2 times did not even have time to take a picture.
zvezda
Quote: Tancha
I'm afraid to eat everything
Oh, bye, yes, eat for health, and Anita slender, you then, his ??
LisaNeAlisa
Quote: zvezda
slender
And allergic, so under dexamethasone I rush even from reading recipes
marina-mm
Olya, in the dacha-field conditions I made a cake, meringue with whipped cream and berries. Flew away quickly. The meringue was blown away by improper baking, but under the cover of cream no one understood why it was so tasty.
Meringue roll
zvezda
Marinawhat a fine fellow you are !!! Indescribable beauty !!
marina-mm
Olya, Thank you! In summer, such desserts are especially good, light and tasty.
Ёlenka
Girls, if anyone is going to bake this meringue in the near future, do a good deed, take a picture of what the finished meringue looks like on a sheet from the oven. I wanted to bake it today, I kept it for 30 minutes and, in my opinion, it seemed to be underbaked, everything fell apart when I tried to roll it into a roll.
zvezda
If I find it, I'll show it now,




/ this is the bottom
Meringue roll
LisaNeAlisa
I had such a freshly mined from the oven
Meringue roll
The bottom is also more browned.
Ёlenka
Olya, Anita, Thank you, my bottom was also rosy, but the top was whiter, I still didn't feel it. The oven is gas and old, the temperature is very approximate. I folded the pieces into a mold and smeared with cream, not so beautiful, but it's still delicious)))
zvezda
Elenathat vkumgo is the main thing !!
Anita, well, you have beautiful
4er-ta
Merengue roll with autumn summer cottage berries
Meringue roll
zvezda
Tanechka, thank you for another extraordinary beauty ... so I love your works, it's something with something! thank you very much
Kokoschka
zvezda, Olya, thanks a lot for the recipe! I want to bake it for a very long time. Now with the recipe I will feel much more confident
erojulia
Quote: Kalyusya
It won't last a few days, right? The recipe will have to be quartered. Well, do not call the eaters from the street.
No need to quarter.
ROULET perfectly tolerates freezing. I always cut a slice and ice cream. Either in a container or foil. Transfer from the freezer to the refrigerator and it will thaw perfectly overnight. If freezing in foil, then bend the edges before defrosting.
zvezda
Quote: erojulia
perfectly tolerates freezing
With such a cream? Not cut off ??
erojulia
Quote: zvezda

With such a cream? Not cut off ??
I make mascarpone / cream or crême / cream. Everything was fine.
Kokoschka
erojulia, and what proportions?
zvezda
Quote: Kokoschka
Everything was fine.
It's strange ,,, actually, it exfoliates, if everything is natural
Kokoschka
zvezda, I didn't write that
zvezda
Lily, I’m not for you, in the freezer, the cream is peeling off ..
Kokoschka
zvezda, of course :) I'm just going to bake
zvezda
Lily, good luck !! You can replace strawberries with something more budgetary for the season!
Kokoschka
Olya, this yes some kind of ice cream buy. The rug is still on the way for a roll☺️
Irina F
Virgin, of course this roll is not for storage in the freezer! With such creams, unless your cream is with invert sugar (it gives us the opportunity to freeze the cream), but meringue! the roll cannot be frozen - at the exit we will get something mushy and indistinct.
Merengue roll is a delicacy that is eaten 2-4 hours after cooking, within eight to twelve hours. Moreover, if the roll contains fresh berries (remember that when fresh berries and lactic acids come into contact, a reaction occurs quite quickly)
Kokoschka, Lily, as for frozen berries, I would not recommend using them, they will give excess moisture when thawing.
I would rather make confit on NH pectin, spread it on the rug with a thin layer and the desired size. I would freeze it, and then put it on the cream during assembly.
This will give a more stable result and will be very beautiful in the cut)




Meringue roll
This is not a meringue roll, but here I want to show how neat berry confit looks)
zvezda
Irochka, thank you very much that everything is so sensible and explained gramoino
But about
Quote: Irina F
pectin NH
you can't buy it from us, and the girls will get completely confused ... I want to try with peaches, but I have a secret watermelon ingredient in the freezer, I really don't know how he will behave ...
Irina F
Olya, well, perhaps it is not entirely clear with pectin, although it is sold in every confectionery store. Then you can just take gelatin)
It's just that with pectin we get a different structure, and of course the taste !!!
Kokoschka
Ira, how do you make the configuration?
Is Pectin NH just pectin? Or something special?
Irina F
Lily, did not understand what configurations?))))
Pectin NH is a thermo-reversible pectin, no, it is not ordinary pectin if you mean yellow.
Kokoschka
But Irochka, I mean confiture.
I understood about pectin
LYUDMILKAYA
What size should the baking sheet be?
Kinglet
And I am a fan of this wonderful delicacy)) I read here about the intentions to reduce the ingredients in the recipe in order to eat faster and I wonder: why not eat it right away?)))) Here it just flies away:
Meringue roll
Meringue roll
Meringue roll
Meringue roll
Meringue roll
LYUDMILKAYA
Quote: Korolek

And I'm a fan of this wonderful delicacy)) I read here about the intentions to reduce the ingredients in the recipe in order to eat faster and I'm surprised: why not eat it right away?)))) Here it just flies away:
Meringue roll
Meringue roll
Meringue roll
Meringue roll
Meringue roll
What size of baking sheet do you have?
Kinglet
Quote: LYUDMILKAYA
What size of baking sheet do you have?
I have 30 to 40
zvezda
Quote: Irina F
is sold in every pastry shop.
You won't believe it, I can't find it, I buy everything (almost) in Primedecor, but what I found is in the price
Irina F
Olga, I just brought NH pectin from St. Petersburg (I took it from the girl in the joint venture), the price tag is just lovely, for 05kg 975r!
And he's proven. Very good.
Lily, do you need a confit recipe?

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers