I like making this meringue roulade when I want a light, airy dessert that still feels elegant and special. The crisp outer layer and soft, marshmallow-like center roll beautifully with a creamy filling for a delicate treat.
Why You’ll Love This Recipe
I love how this dessert looks impressive but is actually quite simple to make. The texture contrast between the crisp meringue and the soft filling makes every bite interesting. I also enjoy how versatile it is, since I can fill it with cream, fruit, or different flavors.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- egg whites
- sugar
- cornstarch
- white vinegar or lemon juice
- vanilla extract
For the filling:
- whipped cream
- fresh berries or fruit
- powdered sugar (optional)
Directions
I start by preheating the oven to 320°F (160°C) and lining a baking tray with parchment paper.
I whisk the egg whites until soft peaks form, then gradually add sugar while continuing to whisk until stiff, glossy peaks form.
I gently fold in the cornstarch, vinegar or lemon juice, and vanilla extract.
I spread the meringue evenly onto the prepared tray and bake it for about 20–25 minutes until lightly golden and set.
Once baked, I turn the meringue onto a sheet of parchment paper dusted with powdered sugar and let it cool completely.
I spread whipped cream over the cooled meringue and add fresh fruit on top. Then I carefully roll it into a log using the parchment paper to guide me.
I chill it briefly before slicing and serving.
Servings and timing
I usually get about 6 to 8 servings from this recipe. It takes me around 15 minutes to prepare and about 20–25 minutes to bake, plus cooling time.
Variations
I sometimes add cocoa powder to the meringue for a chocolate version. When I want a citrus twist, I include lemon curd in the filling. I also like experimenting with different fruits like mango or passion fruit.
storage/reheating
I store the roulade in the refrigerator for up to 2 days. I keep it covered to maintain freshness. I don’t reheat it, as it’s meant to be served chilled or at room temperature.
FAQs
Why did my meringue crack?
Some cracking is normal, but I roll it gently while it’s still slightly flexible.
Can I make it ahead of time?
Yes, I prepare it a few hours in advance and keep it chilled.
How do I know when the meringue is ready?
I check that it’s set and lightly golden on the outside.
Can I use frozen fruit?
Yes, but I thaw and drain it well to avoid excess moisture.
What’s the best way to roll it?
I use parchment paper to help guide the roll and keep it tight.
Conclusion
I keep making this meringue roulade because it’s light, beautiful, and full of flavor. It’s one of those desserts I enjoy when I want something impressive that still feels delicate and refreshing.
Print
Meringue Roulade
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes + cooling
- Yield: 6–8 servings
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Description
A light and airy meringue roulade with a crisp exterior and soft marshmallow-like center, rolled with whipped cream and fresh fruit for an elegant and refreshing dessert.
Ingredients
- 4 large egg whites
- 1 cup granulated sugar
- 1 tsp cornstarch
- 1 tsp white vinegar or lemon juice
- 1 tsp vanilla extract
- For the filling:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar (optional)
- 1–1.5 cups fresh berries or fruit
Instructions
- Preheat the oven to 320°F (160°C) and line a baking tray with parchment paper.
- Whisk the egg whites until soft peaks form.
- Gradually add the sugar while whisking until stiff, glossy peaks form.
- Gently fold in cornstarch, vinegar or lemon juice, and vanilla extract.
- Spread the meringue evenly onto the prepared tray.
- Bake for 20–25 minutes until lightly golden and set.
- Turn the baked meringue onto parchment paper dusted with powdered sugar and allow it to cool completely.
- Whip the cream with powdered sugar (if using) until soft peaks form.
- Spread the whipped cream over the cooled meringue and top with fresh fruit.
- Carefully roll the meringue into a log using the parchment paper to guide you.
- Chill briefly before slicing and serving.
Notes
- Ensure the bowl is clean and grease-free for best meringue results.
- Do not overbake to keep the center soft.
- Some cracking is normal when rolling.
- Drain fruit well to prevent excess moisture.
- Serve chilled or at room temperature for best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 210 kcal
- Sugar: 22 g
- Sodium: 40 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
