Meringue Roulade

Name: Meringue Roulade
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: European, French, Mediterranean
Ingredients: 4 Large egg whites; 225g of Caster Sugar (or any other fine sugars); 160ml of Cream (double cream, whipping, whipped, other); Fruit of choice; Powdered Sugar (optional); Nuts (also optional)

10 steps

Prep:30minCook:45min

The best and most simple Meringue Roulade recipe! Sweet sticky and crumbly Meringue roll, filled with whipped cream and fruits of your choice. {IMPORTANT: Remember that it may not work every time, sometimes it may be too dry after cooking and crumble apart, or sometimes it may not stiffen in the making. But don't worry, because either way, its always deliciously sweet ;)

Updated at: Thu, 17 Aug 2023 05:14:35 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories121.3 kcal (6%)

Total Fat2.1 g (3%)

Carbs24.3 g (9%)

Sugars23 g (26%)

Protein2.1 g (4%)

Sodium23.2 mg (1%)

Fiber0.1 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

4egg whites

large

225gCaster Sugar

or any other fine sugars

160mlCream

double cream, whipping, whipped, other

Instructions

Step 1

Line a 20×30cm tin with parchment paper (IMPORTANT: Make sure all sides are covered and it's a non stick paper)

Baking sheet

Parchment paper

Step 2

Put 4 large egg whites and half the sugar (112.5 grams) into a bowl and whisk until white and fluffy as shown in the picture. (I use an electric mixer)

MixerMix

egg whites4

Caster Sugar225g

Step 3

Slowly and gradually add the rest of the sugar and continue to whisk until glossy and stiff peaks show. (TIP: if your Meringue won't seem to stiffen, add about a half tbsp of lemon juice)

MixerMix

Whisk

egg whites4

Caster Sugar225g

Step 4

Gently spread the mixture evenly onto the lined tray using a spatula. Then bake in a preheated oven for 45m-1hour at 130°C. (TIP: It is important to spread it as evenly as possible to prevent bumps and dents that may make it difficult to roll {eg.} baked Meringue after not spread evenly in picture)

Baking sheet

OvenHeat

Spatula

Step 5

Remove the Meringue from the oven when it no longer looks glossy on top. Little cracks are okay and sides should look gently browned. When it looks something like in the picture, take it out and leave it to cool.

Baking sheet

Step 6

While the Meringue is still cooling, whip the 160ml of cream till stiff.

MixerMix

Whisk

Cream160ml

Step 7

When the Meringue is cooled, place a cloth over the top and flip the whole tray upside down. Pull it up and the parchment should be sticking onto the bottom of the Meringue. Pull it off gently and leave it flipped.

Baking sheet

Parchment paper

Step 8

Spread the cream onto the bottom on the Meringue and add the fruits. Make sure to leave a inch or so gap on both of the shorter sides so that it doesn't overfill.

Spatula

Cream160ml

fruit

Step 9

Use the cloth from underneath to roll the Meringue (Vertically for a thicker roll or horizontally for a longer one). For best results, Hold it together with the cloth and put it in the fridge for about 30 minutes.

Step 10