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Meringue Roulade

A light and airy meringue roulade filled with creamy goodness, perfect for special occasions and stress-free entertaining.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: French
Calories: 150
Ingredients Method Notes

Ingredients
  

Meringue Base
  • 4 large egg whites At room temperature for better volume.
  • 1 cup granulated sugar Processed until superfine.
  • 1 teaspoon cream of tartar Helps stabilize the egg whites.
  • 2 tablespoons cornstarch Gives a tender texture.
  • 1 teaspoon vanilla bean paste or pure vanilla extract Delivers rich flavor.
  • 1 pinch salt Enhances sweetness.
Cream Filling
  • 1 cup heavy cream Whipped to create a fluffy filling.
  • 8 oz cream cheese Adds richness to the filling.
  • 1/4 cup confectioners' sugar Used for sweetening the cream filling.
  • 1/2 cup optional lemon curd and/or jam For added flavor.
  • 1 cup fresh fruit Such as berries for garnish.
  • 1/4 cup crushed pistachios For topping.

Method
 

Preparation
  1. Preheat the oven to 300°F (149°C).
  2. In a food processor, process the granulated sugar until superfine.
  3. In a grease-free bowl, whip the egg whites on medium-high speed until soft peaks form.
  4. Gradually add the superfine sugar, one tablespoon at a time, while continuing to whip.
  5. Incorporate the cream of tartar and whip until glossy stiff peaks form.
  6. Mix in cornstarch, vanilla, and salt on low speed until just combined.
  7. Spread a bit of meringue into each corner of a jelly roll pan and press parchment paper into it to secure.
  8. Spread the remaining meringue evenly in the pan, leaving a 1-inch border.
  9. Lightly sprinkle remaining granulated sugar on top.
Baking
  1. Bake for 25-30 minutes until set and lightly golden.
  2. Remove from the oven and cool on a rack for 10 minutes.
Assembly
  1. Dust a larger piece of parchment with confectioners' sugar and place it on a tea towel.
  2. Gently flip the meringue onto the prepared parchment and peel off the bottom parchment.
  3. Dust with confectioners' sugar and roll the meringue with the towel.
  4. Allow to cool completely for about 45 mins to 1 hour.
  5. Whip the heavy cream with confectioners' sugar until soft peaks form.
  6. Beat the cream cheese until smooth and fold in the whipped cream.
  7. Spread the cream filling evenly over the cooled meringue.
  8. Re-roll the meringue gently with the filling inside.
  9. Garnish as desired and serve or refrigerate for up to 2 hours.

Notes

For best results, keep mixing bowls and tools grease-free to avoid issues with egg whites. The rolled meringue can be served immediately or stored for up to two days in the fridge.