Peanut And Chocolate Meringue Roll


This peanut and chocolate meringue roll looks festive and it's also super tasty! A perfect combination of crunchy and sweet.

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Peanut and chocolate meringue roll
Veronique van Ohmydish

Made by Véronique

Published at 2019-04-04, this recipe is for 4 people and takes 50 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 11-02-2021

50 minutes 4 people Pie and cake
Peanut and chocolate meringue roll


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  • 4 egg whites
  • 200 gram sugar
  • juice of half a lemon
  • 3 tablespoons cornstarch
  • 200 gram milk chocolate (or use dark chocolate)
  • 100 ml heavy cream
  • 1 tablespoon peanut butter
  • large handful of unsalted peanuts
Peanut and chocolate meringue roll ingredients
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Kitchen equipment

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  • oven
  • oven tray
  • parchment paper
  • standmixer
  • paper kitchen towel
  • optional: citrus juicer
  • silicone spatula
  • small pan with bowl that fits on top (bain-marie)

Peanut And Chocolate Meringue Roll

50 minutes 4 people Pie and cake

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Preparation -- 20 minutes

Prepare an oven tray with parchment paper and degrease the bowl and whisk of your standmixer. The best way to do this is using a few drops of lemon juice and a paper kitchen towel.

Pre-heat the oven to 170 degrees Celsius or 340 degrees Fahrenheit. Separate the egg whites from the yolks and add the whites to the bowl of your standmixer. The remaining egg yolks can be used for an other recipe, such as homemade ice cream.

Beat the egg whites on high-speed until they form stiff peaks. Gradually add the sugar to the egg whites while you keep on whisking. Add the juice of half a lemon and 3 tablespoons of cornstarch.

Divide the egg whites over the oven tray, making sure it's not too thin or too large, but also not too thick. About 25 by 40 cm (10 by 15 inches) so it's easy to roll after baking.

Make sure the egg whites are divided equally so the baking time is equal for every spot. Divide the chocolate bar is small pieces and add it to the bowl. Add a small layer of water to the pan and put the bowl on top of the pan.

Slowly melt the chocolate and stir in a tablespoon of peanut butter and 100 ml cream. Make sure the mixture is smooth and set aside.  

Peanut and chocolate meringue roll
Peanut and chocolate meringue roll

Finishing the peanut and chocolate meringue roll -- 30 minutes

Bake the meringue in the oven for about 10 to 15 minutes, the exact time depends on your oven and the thickness of the meringue slice.

Place a second piece of parchment paper on your work surface and put the meringue immediately after baking onto the new parchment paper. Immediately remove the parchment paper that has been in the oven and let it cool off for about 10 minutes.

Meanwhile the chocolate has cooled down a bit too and divide about 3/4th of the mixture over the meringue. Divide a large handful of peanuts on top and keep some aside for on top of the roll.  

Roll the meringue with chocolate and peanuts carefully until you've created a large roll. Divide the rest of the chocolate and peanuts on top. Let it cool off completely and divide into slices, enjoy!

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