Budapest Rolls with Berries and Meringue
- 3 cups (600 g / 21 oz) granulated sugar
- 1 1/2 cups (190 g / 6.7 oz) hazelnuts, chopped
- 6 egg whites
- 50 g (1.8 oz) instant meringue powder
- 2 cups (480 ml / 16 fl oz) heavy cream
- 2 cups (300 g / 10.6 oz) fresh berries (such as raspberries, strawberries, or blueberries)
- Optional: 50 g (1.8 oz) chocolate pieces for garnish
1. 1. Preheat the oven to 350°F (175°C).
2. 2. In a clean bowl, beat the egg whites until stiff peaks form. Gradually add the granulated sugar while continuing to whip until the mixture is smooth and glossy.
3. 3. Mix half of the chopped hazelnuts with the meringue powder.
4. 4. Gently fold the meringue mixture into the egg whites until fully incorporated.
5. 5. Line a baking sheet with parchment paper and spread the meringue mixture out evenly. Sprinkle the remaining chopped hazelnuts over the top.
6. 6. Bake for 20 minutes on the middle rack of the oven.
7. 7. Remove the meringue from the oven and let it cool for a few minutes. Carefully peel off the parchment paper and transfer the meringue to a fresh sheet of parchment paper. If the paper sticks, lightly dampen it with a cloth to loosen.
8. 8. Allow the meringue to cool completely.
9. 9. In a mixing bowl, whip the heavy cream until firm.
10. 10. Spread the whipped cream evenly over the cooled meringue. Scatter fresh berries over the cream.
11. 11. Starting from one long side, carefully roll up the meringue.
12. 12. Transfer the rolled meringue to a serving plate. Pipe additional whipped cream on top and garnish with more berries and chocolate pieces, if desired.
13. 13. Serve chilled and enjoy your delicious Budapest Rolls with Berries and Meringue!
- whisk
- parchment paper
- baking sheet
- mixing bowl
- measuring cups
- electric mixer
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