Meringue roulade with whipped cream

Meringue roulade with whipped cream

At first glance, meringue roulade may seem difficult to make. I remember having these fears myself baking it for the first time. I was worried that I would not be able to fold it and that it would crack. Fortunately, that did not happen 🙂

Unlike standard meringue used e.g. for Pavlova, which needs to dry for a long time in the oven, meringue used for roulades cannot dry out too much. It should be crunchy on the outside but still soft on the inside so that it can be rolled up easily. You will achieve this effect by baking the meringue for at a high temperature for the first few minutes, and at a lower one for the last few minutes. Happy baking 🙂

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Meringue roulade with whipped cream
Meringue roulade

Ingredients for meringue roulade.

  • 18 dag egg whites (room temperature)
  • 25 dag caster sugar
  • a pinch of salt
  • 1 teaspoon of corn starch or potato starch
  • 1 teaspoon of vinegar

Whipped cream:

  • 300 ml whipped cream (36%)
  • 1 tablespoon caster sugar
  • 10 dag fresh raspberries and blackberries (all together)
  • additionally: raspberries and blackberries for decorating the roulade

How to make meringue roulade.

Place the egg whites and salt in a pot. Whisk until the egg whites are well foamed and almost stiff (it took me 5 minutes). At that point, start adding small amounts of caster sugar previously sifted through a strainer, while whisking constantly (I also did this for 5 minutes). At the end, add vinegar and starch.

Line a baking tray with baking paper and pour the beaten egg whites in it. Preheat an oven to 180 degrees Celsius and once hot, insert the egg meringue. Bake for 10 minutes, then reduce the temperature to 150 degrees Celsius and continue baking for an additional 15 minutes. Remove the meringue from the oven and let it cool down completely.

When the meringue is cold, gently remove the baking paper. Place the meringue on a kitchen cloth (the meringue must be turned over so that the bottom is now the top layer).

Whipped cream: Pour cold whipped cream into a bowl, add caster sugar and whisk until stiff. This should take no more than 5 minutes. Put one tablespoon of whipped cream aside and add cut blackberries and whole raspberries to the remaining mixture. Mix gently.

Spread the whipped cream on the meringue, leaving 1 centimetre along all edges empty. Roll the meringue up along the shorter side. Spread the whipped cream previously set aside on the roulade then arrange fresh fruits on it. Insert the roulade into the fridge to chill for a few hours.

Enjoy!

Meringue roulade
Meringue roulade

Good to know when making meringue roulade.

I used a baking tray with a size of 26.5 by 35 centimetres.

It is good if the baking paper sticks out beyond the edges of the baking tray. During baking, the meringue rises and if the sides of the baking tray are not covered by paper, the meringue will stick to them.

I beat the whites and whipped cream with a food processor.

You can use any fruit of your choice: strawberries, raspberries, cherries, blueberries. Go for the fruits that you like or which you have at hand.

Do you like cakes with an addition of meringue? If so, try our recipe for Strawberry cake with meringue.

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