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  • 1 cup egg whites
  • 1 tbsp lemon juice
  • 2 cups sugar
  • 1 tbsp cornstarch
  • 3.5 oz almond
  • 1 tbsp cinnamon
  • Almonds
  • Cinnamon
  • 1 cup cream
  • Powdered sugar
  • Raspberries
  • Blackberries
  • Strawberries
  • Physalis


Beat 1 cup of egg whites until stiff peaks form, add 1 tablespoon of lemon juice, add little by little 2 cups of sugar and 1 tablespoon of cornstarch.

Mix 3.5 oz almonds and 1 tablespoon of cinnamon.

Spread the meringue in a previously greased oven tray covered with a baking sheet or on a Silpat. Then spread the almonds and cinnamon mixture on top. Bake at 300°F for 50 minutes.

Allow to cool for 30 minutes and then refrigerate for 1 hour.

Beat 1 cup of cream, previously refrigerated, add 2 tablespoons of powdered sugar.

Cover the cold meringue with a cloth and flip it over. Remove the baking sheet and spread the mixture across the entire surface. Fill with raspberries and blackberries and start rolling up like a Swiss roll. Shape and press using a cloth.

Put in a plate and decorate with strawberries and physalis.

Recipe video:

Recipe by: @panticook