Description
A delicate and airy Meringue Roulade featuring a crisp meringue shell rolled with a light and fluffy whipped cream filling, perfect for a light dessert or celebratory treat.
Ingredients
Meringue
- 4 large egg whites, at room temperature
- 200g (1 cup) caster sugar
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 2 tsp cornstarch (cornflour)
Filling
- 300ml (1¼ cups) heavy cream, chilled
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Fresh fruits for serving (e.g. berries or kiwi) – optional
Instructions
- Preheat the oven: Set your oven to 180°C (350°F) and line a baking tray (approximately 23×33 cm or 9×13 inches) with parchment paper. Lightly grease the parchment to help the meringue release easily after baking.
- Prepare the meringue: In a clean, dry mixing bowl, whisk the egg whites using an electric mixer on medium speed until soft peaks form. Gradually add caster sugar, one tablespoon at a time, while continuing to whisk until the mixture becomes glossy and forms stiff peaks. Gently fold in vanilla extract, white vinegar, and cornstarch to stabilize the meringue.
- Shape and bake: Spoon the meringue onto the prepared tray, spreading it evenly to fill the tray but keep it about 1 cm thick. Bake for 12-15 minutes until the meringue is crisp to the touch but still pale, avoiding browning.
- Cool the meringue: Remove the tray from the oven and immediately turn the meringue out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the meringue with the towel, starting from the shorter edge. Allow it to cool completely while rolled to help retain shape.
- Prepare the filling: Whip the chilled heavy cream with powdered sugar and vanilla extract until soft peaks form. Be careful not to overwhip; the cream should be light and fluffy.
- Assemble the roulade: Gently unroll the cooled meringue and spread the whipped cream evenly over the surface. Optionally add fresh fruits on top of the cream. Carefully re-roll the meringue without the towel to form the roulade.
- Chill and serve: Transfer the roulade to a serving plate, cover lightly, and chill in the refrigerator for at least 30 minutes before slicing. Serve slices with extra fresh fruits or a dusting of powdered sugar if desired.
Notes
- Ensure egg whites are completely free of yolk to achieve best meringue volume.
- Use room temperature eggs for easier whipping.
- Folding cornstarch and vinegar into the meringue stabilizes it and helps keep a chewy interior.
- Cool the meringue while rolled to prevent cracks when unrolling.
- Be gentle when spreading the whipped cream to avoid breaking the delicate meringue shell.
- This dessert is best served the same day to maintain crispness.
