Meringue Roulade is an exquisite dessert that wraps airy meringue around rich cream filling, often adorned with fresh fruit or jam. With its delicate texture and light sweetness, this rolled confection is the perfect finishing touch to any meal. The contrast of fluffy meringue with smooth cream creates a symphony of flavors and textures that everyone will love.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Meringue Roulade
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Meringue Roulade

I first stumbled upon this charming dessert while browsing a quaint European café menu. The way it elegantly displayed itself with fresh berries cascading down the side instantly caught my eye. After my first delicious bite, I knew I had to recreate it in my own kitchen. This recipe is not only enjoyable to prepare but also impressively eye-catching for gatherings or cozy family meals. So, gather your ingredients and let’s make this delightful meringue roulade!

Why You’ll Love This Recipe

Simple & Quick: This delicious dessert comes together in about one hour, making it perfect for spontaneous gatherings or satisfying sweet cravings.
Irresistible Flavor: Imagine the soft, melt-in-your-mouth texture of the meringue paired with a creamy filling that’s a dream of vanilla and sweetness.
Eye-Catching Appeal: The roulade rolls up beautifully, making it a stunning centerpiece for any dessert table.
Flexible Serving: Whether it’s a fancy dinner party or an afternoon snack, this dessert fits any occasion perfectly.
Diet-Friendly Options: Easily adapt this recipe by using dairy-free cream or substitute the egg whites with aquafaba for a vegan version!

Ingredients You’ll Need

5 egg whites (150g), at room temperature: Freshness is key. The egg whites should be at room temperature for whipping to perfection, ensuring the best volume and stability for your meringue.
1 cup granulated sugar (200g), plus 1 tablespoon (12g): Granulated sugar provides the sweetness and structure. For a finer texture, you can pulse it in a food processor.
1/2 teaspoon cream of tartar: This stabilizes the egg whites, helping to maintain their fluffy height. If unavailable, lemon juice can be used instead.
1 and 1/2 teaspoons cornstarch: Cornstarch helps ensure the meringue maintains its shape; it also adds a slight chewiness that contrasts beautifully with the cream filling.
1 teaspoon vanilla bean paste or pure vanilla extract: A splash of vanilla elevates the meringue’s flavor profile. Vanilla bean paste adds beautiful specks, while extract works great too.
Pinch of salt: Just a tiny bit enhances the sweetness of the meringue and balances flavors.
Confectioners’ sugar, for dusting parchment: This prevents the meringue from sticking and adds an extra touch of sweetness.
1 cup heavy cream (240g/ml), cold: Cold heavy cream whips up better, creating a lush, airy texture that contrasts nicely with the meringue.
1/3 cup confectioners’ sugar: Adding this to the whipping cream gives it sweetness without overpowering it.
1 teaspoon vanilla bean paste or pure vanilla extract for the cream filling: Just like with the meringue, this makes for a deliciously flavored filling.
4 ounces full-fat block cream cheese (113g), softened to room temperature: Cream cheese gives the filling a creamy, rich texture. Make sure it’s softened for easy blending.
Optional: lemon curd and/or jam: These additions provide a zingy contrast and brightness.
Fresh fruit such as berries and lemon slices: Not only do they add flavor, but they also make the roulade pop visually.
Crushed pistachios: Sprinkle them on top for a delightful crunch and a splash of color.

How to Make Meringue Roulade

Prepare Your Workspace: Start by preheating your oven to 300°F (149°C). In a food processor, blitz 1 cup of granulated sugar until it’s superfine, about 10 seconds—this helps incorporate it seamlessly into the meringue.
Whip the Egg Whites: In a completely grease-free bowl, whip the 5 egg whites on medium-high speed until foamy and soft peaks form, which takes about 2-3 minutes. Add in the cream of tartar then gradually introduce the superfine sugar, one tablespoon at a time until stiff, glossy peaks form (about 3 minutes more). If you can rub some meringue between your fingers and feel no sugar granules, it’s ready.
Add Final Ingredients: Gently mix in the cornstarch, salt, and vanilla bean paste on low speed until just combined—this helps to keep the meringue airy.
Prepare the Baking Pan: Spread a little meringue in each corner of a 10×15-inch jelly roll pan to secure the parchment paper in place. Dust with 1/2 tablespoon of granulated sugar and spread the remaining meringue evenly into the pan.
Dust and Bake: Sprinkle the remaining sugar on top. Bake for 25–30 minutes until the meringue lifts slightly from the edges and feels crisp yet springy when touched.
Cool the Meringue: Remove from the oven and allow to cool for about 10 minutes. Do not leave it in the pan longer, or it may crack as it cools.
Prepare to Roll: While it cools, lay a large piece of parchment on a clean tea towel. Dust with confectioners’ sugar. Invert the meringue onto this parchment, carefully peeling off the bottom parchment. Dust more sugar on top and cover with a new piece of parchment.
Roll It Up: Starting from one end, gently roll the meringue with the parchment and towel. Don’t roll it too tight; allow for expansion. Leave it rolled for 45 minutes to 1 hour at room temperature.
Whip the Cream: In a clean bowl, whip the cold heavy cream, 1/3 cup of confectioners’ sugar, and 1 teaspoon of vanilla until soft peaks form (about 2–3 minutes).
Mix in Cream Cheese: In the same bowl (no need to clean), beat the softened cream cheese until smooth. Then, gradually fold the whipped cream into the cream cheese until just combined.
Assemble the Roulade: Once cooled, unroll the meringue gently and discard the top parchment. Spread an even layer of the cream mixture over the meringue. If you’re adding lemon curd or jam, spoon dollops on now. Then, carefully re-roll the meringue with the filling, using the parchment paper underneath to assist you.
Transfer and Garnish: Carefully transfer the roulade to a serving plate and add any desired toppings like whipped cream, crushed pistachios, or fresh fruit.
Serve and Enjoy: Serve immediately or refrigerate for up to 2 hours before serving. Slice using a large serrated knife for best results, as the meringue may start to soften after being in the fridge.

Storing & Reheating

To store your meringue roulade, keep it in an airtight container in the refrigerator for up to 2 days. While it’s best enjoyed fresh, you can also wrap it tightly in plastic wrap and freeze it for up to 3 months. When ready to serve, remove from the freezer and let it thaw in the fridge overnight. Be aware that the texture may soften over time, but you can refresh it by serving it with fresh berries or a drizzle of cream.

Chef’s Helpful Tips

Avoid any grease when whipping egg whites; even a drop of yolk can prevent them from whipping properly.
Ensure your heavy cream is cold for the best whipping results—this makes for a fluffier filling.
If your meringue cracks, it may have cooled too long in the pan. Try reducing the cooling time and monitor closely.
If you want to give the meringue extra flavor dimension, you can fold in some zest from lemons or limes into the filling.
Consider making the meringue a day ahead; just keep it rolled in the parchment to maintain its shape and texture!

You’ve just created a glorious meringue roulade, and I think you’ll find it both rewarding and utterly delicious. Not only does it look elegant, it also showcases a delightful balance of textures and flavors. Feel free to experiment with different fillings and toppings based on your preferences or the seasons. Enjoy sharing this treat with family and friends!

Recipe FAQs

Can I make meringue roulade ahead of time?

Yes, you can! The meringue can be made a day ahead and stored rolled in parchment. Just fill it the day you plan to serve it for best texture and flavor.

How can I prevent the meringue from cracking?

Ensure you don’t overbake the meringue and keep a close eye on it as it cools. If it cools too long in the pan, it will crack. Try removing it after just 10 minutes.

What can I use instead of heavy cream?

For a lighter option, you can use coconut cream or a dairy-free alternative to heavy cream. Just make sure it’s cold for the best whipping results.

How should I slice the roulade for serving?

A serrated knife works best—slice with a gentle sawing motion to keep the meringue intact without squishing the filling. Enjoy the beautifully rolled layers!

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Meringue Roulade

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Author: Peter
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: French

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Description

This Meringue Roulade features a light and airy meringue filled with a rich cream and delicious toppings. Perfect for celebrations or a sweet treat at home, it’s irresistible and easy to make!

Ingredients

Scale

5 egg whites, at room temperature (150g)
1 cup (200g) granulated sugar, + 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 (240g/ml) heavy cream, cold
1/3 cup (40g) confectioners’ sugar
1 teaspoon vanilla bean paste or pure vanilla extract
4 ounces (113g) full-fat block cream cheese, softened to room temperature
optional: lemon curd and/or jam
1/2 batch homemade whipped cream
fresh fruit such as berries and lemon slices
crushed pistachios

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Instructions

Read the entire recipe before starting for best results.
Preheat the oven to 300°F (149°C).
Process 1 cup of sugar in a food processor until superfine.
In a grease-free bowl, whip egg whites until foamy, then add cream of tartar.
Gradually add superfine sugar until glossy stiff peaks form, about 3 minutes.
Add cornstarch, vanilla, and salt, mixing gently.
Spread a little meringue on the corners of a jelly roll pan, line with parchment, and dust with sugar.
Spread the meringue evenly in the pan and sprinkle with more sugar.
Bake for 25-30 minutes until set and lightly golden, then cool for 10 minutes.
Place parchment on a tea towel, dust with confectioners’ sugar, and invert the meringue onto it.
Cover with more sugar, then roll the meringue with parchment and towel. Cool for 45 minutes to 1 hour.
Whip heavy cream, confectioners’ sugar, and vanilla until soft peaks form. Beat the cream cheese until smooth.
Fold in whipped cream with cream cheese and use immediately or refrigerate for up to 3 days.
Once cool, unroll the meringue, spread with filling, add curd or jam if using, and re-roll gently.
Transfer to a serving plate and garnish as desired. Serve immediately or store in the refrigerator for up to 2 hours.

Notes

Ensure the bowl and beaters are grease-free to achieve the best volume with the egg whites.
For a smoother texture in your filling, beat the cream cheese completely before adding whipped cream.
Garnishes like crushed pistachios and fresh fruit not only enhance flavor but also add a beautiful finish.