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Meringue Roulade

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This Meringue Roulade is a light, elegant dessert that combines crisp meringue with a rich, creamy filling, perfect for spring and summer gatherings.

Ingredients

Scale
  • 5 egg whites, at room temperature (150g)
  • 1 cup (200g) granulated sugar
  • 1 tablespoon (12g) granulated sugar 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
  • 1 cup (240g) heavy cream, cold
  • 1/3 cup (40g) confectioners’ sugar
  • 1 teaspoon vanilla bean paste or pure vanilla extract
  • 4 ounces (113g) full-fat cream cheese, softened to room temperature
  • Optional: lemon curd and/or jam
  • Optional garnishes: homemade whipped cream, fresh fruit such as berries and lemon slices, crushed pistachios

Instructions

  1. Preheat the oven to 300°F (149°C). Process 1 cup of granulated sugar in a blender until it becomes superfine.
  2. In a completely grease-free bowl, whip the egg whites until soft peaks form. Gradually add the superfine sugar, a tablespoon at a time. Add the cream of tartar and continue to beat until stiff peaks form.
  3. Gently mix in the cornstarch, vanilla, and salt. Fold these in carefully, keeping as much air as possible.
  4. Spread meringue in an even layer over lined parchment, smoothing top with an offset spatula.
  5. Bake for 25 to 30 minutes until set and slightly golden. Allow to cool in the pan for 10 minutes.
  6. Invert the meringue onto a sugared kitchen towel and peel off the parchment carefully.
  7. Roll the meringue up with the towel and allow it to cool completely in this shape.
  8. Prepare the filling by whipping the cold heavy cream with confectioners’ sugar and vanilla until soft peaks form.
  9. Beat the cream cheese until smooth, then fold in the whipped cream until combined.
  10. Unroll the cooled meringue, spread cream filling, and add lemon curd or jam if desired.
  11. Roll it back up tightly and transfer to a serving plate. Garnish if desired.

Notes

Assemble the roulade no more than 2 hours before serving to prevent sogginess. Serve within 2 hours of assembly for best texture.

Nutrition

Keywords: meringue, dessert, roulade, cake, summer dessert

Find it online: https://recipehappy.com/meringue-roulade/