Homemade Cream Rolls with Italian Meringue Filling – Super Delicious

1. Lightly grease the cone-shaped molds and wrap each strip around them, slightly overlapping.
2. Brush the rolls with egg wash (beaten egg) and sprinkle lightly with sugar for a golden finish.
3. Place on a baking sheet and bake for 12-15 minutes or until golden brown.
4. Let them cool slightly before gently removing from molds.

Step 2: Making the Italian Meringue

1. In a small saucepan, combine sugar and water. Heat over medium heat until it reaches 240°F (115°C) (soft-ball stage). Use a candy thermometer for accuracy.
2. While the syrup is heating, beat egg whites with cream of tartar in a mixing bowl until soft peaks form.
3. Once the syrup reaches 240°F, slowly pour it into the whipped egg whites while continuously beating at high speed.
4. Keep whipping until the meringue is thick, glossy, and forms stiff peaks (about 5 minutes).
5. Add vanilla extract and mix for another 30 seconds.

Step 3: Assembling the Cream Rolls

1. Transfer the Italian meringue into a piping bag with a star nozzle.
2. Pipe the meringue into each cooled pastry shell.
3. Optionally, dust with powdered sugar or drizzle with melted chocolate for extra indulgence.

Recipe Variations

• Chocolate Lovers: Dip the ends in melted dark chocolate.
• Lemon Meringue Rolls: Add 1 tsp lemon zest to the meringue for a citrusy touch.
• Berry Bliss: Add a teaspoon of fruit preserves inside each roll before piping in the meringue.

Frequently Asked Questions (FAQs)

1. Can I use store-bought meringue instead of homemade Italian meringue?

Yes, but homemade Italian meringue is more stable and has a better texture.

2. How do I store these cream rolls?

Store in an airtight container in the fridge for up to 2 days.

3. Can I freeze the rolls?

The baked pastry shells can be frozen for up to 2 months, but meringue does not freeze well.

4. Why is my meringue runny?

Ensure you cook the sugar syrup to the right temperature and beat the egg whites to stiff peaks.

5. Can I use a different filling?

Yes! Try whipped cream, pastry cream, or Nutella instead of meringue.

Notes

• If you don’t have metal molds, make DIY molds by wrapping parchment paper around a sturdy tube shape.
• Be careful when handling hot sugar syrup while making the meringue.
• Make sure your egg whites are completely free of fat or yolk to achieve stiff peaks.

Nutritional Info (Per Roll)

• Calories: 180 kcal
• Carbohydrates: 22g
• Protein: 3g
• Fat: 9g
• Sugars: 15g
• Fiber: 0.5g

Conclusion

These Homemade Cream Rolls with Italian Meringue Filling are an absolute delight—light, crispy, and filled with creamy goodness! Whether you’re making them for a special event or just a sweet treat, they are sure to impress. Try them out and let us know how they turned out!

Happy Baking! 😊