Description
Create a stunning Meringue Roulade that’s light, airy, and packed with flavor. This easy dessert features a crispy meringue filled with rich cream and fresh fruit, making it an ideal treat for any occasion.
Ingredients
Scale
- 5 egg whites, at room temperature (150g)
- 1 cup (200g) granulated sugar, + 1 tablespoon (12g) for sprinkling
- 1/2 teaspoon cream of tartar
- 1 and 1/2 teaspoons cornstarch
- 1 teaspoon vanilla bean paste or pure vanilla extract
- pinch of salt
- confectioners’ sugar, for dusting parchment
- 1 cup (240g/ml) heavy cream, cold
- 1/3 cup (40g) confectioners’ sugar
- 1 teaspoon vanilla bean paste or pure vanilla extract
- 4 ounces (113g) full-fat block cream cheese, softened to room temperature
- optional: lemon curd and/or jam
- 1/2 batch homemade whipped cream
- fresh fruit such as berries and lemon slices
- crushed pistachios
Instructions
- Preheat the oven to 300°F (149°C).
- Process 1 cup (200g) of sugar in a food processor until superfine, about 10 seconds.
- In a clean bowl, whip the egg whites on medium-high speed until foamy and soft peaks form. Add in cream of tartar.
- Gradually add the superfine sugar, then beat on high speed until glossy stiff peaks form.
- Incorporate cornstarch, vanilla, and salt on low speed until just combined.
- Spread a little meringue in the corners of a jelly roll pan, then press parchment paper into the pan.
- Spread the meringue evenly in the pan and sprinkle with remaining granulated sugar.
- Bake for 25–30 minutes until set and lightly golden, then cool for 10 minutes on a rack.
- Dust a larger piece of parchment with confectioners’ sugar and invert the meringue onto it.
- Dust with more confectioners’ sugar, cover, and roll the meringue up with the parchment.
- Let it cool rolled up for 45 minutes to 1 hour.
- Whip heavy cream, confectioners’ sugar, and vanilla until soft peaks form, then set aside.
- Beat cream cheese until smooth, then fold in the whipped cream until combined.
- Once cooled, gently unroll the meringue and spread the cream filling evenly on top.
- If desired, add dollops of lemon curd or jam, then re-roll the meringue.
- Transfer to a serving plate and garnish with whipped cream, crushed pistachios, and fresh fruit.
- Serve immediately or refrigerate for up to 2 hours.
Notes
Ensure the bowl for the egg whites is completely grease-free for optimal whipping.
Roll the meringue loosely to prevent cracking during the cooling process.
Leftovers can be stored in the refrigerator for up to 2 days but will soften over time.
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 27g
- Sodium: 100mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 60mg