The meringue roll is truly a dessert that helps you use up egg whites that sometimes we don’t know what to do with.
If you want, you can do as I did, filling it with Nutella and sprinkling it with crushed biscuits, but you can easily sprinkle it with chopped almonds or hazelnuts.
To best whip the egg whites, I recommend keeping them at room temperature for at least 30-50 minutes before whipping them, they will whip better!
In addition to being a recipe for reusing leftovers, it also keeps for several days if stored in a paper bag and not plastic, otherwise, it will tend to soften and become a bit sticky, while in paper it will remain dry…. alternatively, foil will also work!
Great for a tasty snack… your kids won’t refuse it!
Try making it following my recipe with step-by-step photos for more help and let me know!
Try making this recipe yourselves and if you make this or any of my other recipes, send me photos and I will publish them on my page with your name.
Kcal 448 per person approximately
- Difficulty: Medium
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 6 servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making the Meringue Roll
- 5 Egg whites
- 5.6 oz Sugar
- 1 Vial of vanilla essence
- 1 tsp 1/2 of cornstarch
- 1 tsp 1/2 of white vinegar
- 2.8 oz Crushed dry biscuits
- 1 tsp 1/2 sugar
- 1 1/2 tsp Ground cinnamon
- 10.6 oz Nutella
Preparation of the Meringue Roll
Beat the egg whites until stiff and gradually add the sugar, starting to work at high speed and work until the mixture is thick, then add the vanilla, cornstarch, and vinegar.
Line the baking tray with parchment paper, pour the mixture and level it.
In a bowl, mix the crushed biscuits (I used Gocciole cookies), sugar, cinnamon, and distribute over the meringue.
Then remove from the oven and let cool, slice it, and then serve it.
