Foam Rollers

First roll out the puff pastry and cut each lengthwise into 10 strips.

Grease the meringue irons and wrap each puff pastry strip on the meringue irons. Bake at 190 °C until golden brown (approx. 25 minutes).

Remove the foam rolls from the irons while they are still hot and let them cool.

For the foam, beat egg whites until stiff and add 35 g sugar.

Boil 50 g of water with the remaining 150 g of sugar and boil for about 2 minutes until the sugar water is sticky.

Turn on the mixer and carefully add the hot sugar water to the beaten egg whites at the highest speed for a few minutes until the foam is completely firm.

Immediately fill the foam rolls and sprinkle with powdered sugar.

Preparation Tip:

Foam rolls are the classic pastry par excellence. Homemade they are particularly well received at the coffee snack.

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