Description
A light and airy dessert featuring a delicate meringue filled with whipped cream and optionally topped with lemon curd and fresh fruits.
Ingredients
Scale
- 5 egg whites, at room temperature (150g) (use the yolks for lemon curd!)
- 1 cup granulated sugar (200g), + 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 heavy cream, cold (240g/ml)
- 1/3 cup confectioners’ sugar (40g)
- 1 teaspoon vanilla bean paste or pure vanilla extract
- 4 ounces full-fat block cream cheese, softened to room temperature (113g)
- 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).
- In a food processor, process 1 cup (200g) of sugar until superfine, about 10 seconds.
- In a completely grease-free bowl, using a stand mixer fitted with a whisk attachment or a handheld mixer, whip the egg whites on medium-high speed until foamy and soft peaks form, about 2–3 minutes. Add in the cream of tartar. With the mixer running on medium-high, begin adding the superfine sugar, 1 Tablespoon at a time. Once all of the sugar has been added, turn the mixer up to high speed and continue beating until glossy stiff peaks form, about 3 minutes (or a little longer if using a handheld mixer). The peaks should be stiff enough that you can hold the whisk upright and the peaks won’t droop. Rub a small amount of the meringue between your fingers. If you feel any sugar granules, keep beating until smooth. If not, it’s ready for the remaining ingredients. Add the cornstarch, vanilla, and salt, and beat on low speed just until combined, about 10 seconds.
- Spread a little of the meringue in each of the corners of a 10×15-inch jelly roll pan (or any similar size) and then press the parchment paper into the pan, to help “glue” it into place. Lightly sprinkle about 1/2 Tablespoon of granulated sugar over the parchment.
- Spread the meringue in an even layer in the pan. Sprinkle the remaining 1/2 Tablespoon of granulated sugar evenly over the top.
- Bake for 25–30 mins. The meringue should look set and just barely golden on top, pull slightly away from the parchment edges, and if you touch it gently, feel crisp on top but springy under the surface.
- Remove the pan from the oven and set on a cooling rack. Let the meringue cool for just 10 minutes.
- As the meringue cools, place a piece of parchment paper (larger than 10×15 inches) on top of a clean tea towel flat on the counter. Dust the parchment with about 1 Tablespoon of confectioners’ sugar. After cooling, invert the meringue onto the parchment. Carefully peel off the parchment paper that was on the bottom of the meringue as it baked.
- Dust a little more confectioners’ sugar on top, then cover with a new piece of parchment. Starting with the short end aligned with the end of the towel, gently roll the meringue up with the parchment and the towel. Allow the meringue to cool at room temperature rolled up in the parchment/towel, about 45 minutes to 1 hour.
- Using a handheld or stand mixer fitted with a whisk attachment, whip the heavy cream, confectioners’ sugar, and vanilla on medium-high speed until soft peaks form, about 2–3 minutes. Transfer the whipped cream to another bowl. Beat the softened cream cheese until completely smooth.
- Add the whipped cream back into the bowl with the cream cheese. Mix on medium-low speed until just combined.
- Once the meringue roll has cooled, gently unroll, and discard the top piece of parchment. Spread the cream filling evenly over the top. Spoon dollops of curd and/or jam on top, if using. Gently re-roll the meringue with the filling.
- Transfer the meringue roll to a serving plate. Garnish as desired with whipped cream, crushed pistachios, and fresh fruit.
- Serve immediately or refrigerate for up to 2 hours. Cover and store leftover meringue roulade in the refrigerator for up to 2 days.
Notes
- I recommend reading this recipe in full before beginning, including the recipe Notes and the troubleshooting and FAQ above. This helps set you up for success!
- Expect the meringue to weep or deflate slightly in the refrigerator the longer it sits.
- A large serrated knife works best for slicing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 12g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg