• 170 grams (6 ounces) egg whites
  • 245 grams (8.64 ounces) sugar
  • 35 grams (1.23 ounces) cornstarch
  • pinch of salt
  • 2 teaspoons (0.33 fluid ounces) lemon juice

The cream

  • 200 grams (7.05 ounces) cream cheese
  • 120 milliliters (0.5 cups) whipping cream
  • 30 grams (1.06 ounces) powdered sugar


  • 200 grams (7.05 ounces) raspberries
  • 50 grams (1.76 ounces) pistachios


  • Electric Mixer

    For whipping egg whites to stiff peaks; essential for perfect meringue texture.

  • Mixing Bowls

    Ensure they're clean and dry to get the best whip from your egg whites.

  • Silicone Spatula

    Great for gently folding ingredients without deflating your meringue.

  • Pastry Bag with Curly Nozzle

    Optional for elegant presentation; otherwise, a spatula works fine.

  • Baking Sheet

    Line with parchment paper to prevent sticking and ensure even baking.


Step 1

1. Ensure your mixer bowl and whisk are clean and dry. Place the egg whites in the mixer bowl and beat with a pinch of salt on medium speed until frothy. Tip: Make sure no yolk is mixed with the egg whites as it will affect the whipping process.

Step 2

2. Increase the speed to maximum and gradually add the sugar in small portions. Add the lemon juice. Whip until firm peaks form. Tip: Be patient, achieving firm peaks might take some time.

Step 3

3. Gently fold in the cornstarch with a silicone spatula.

Step 4

4. Preheat your oven to 302°F (150°C). Cover a baking sheet with parchment paper. Transfer the whipped meringue into a pastry bag with a star nozzle, or simply spread it over the baking sheet in an even layer about 1-1.5 cm thick, forming a rectangle of 28x30 cm.

Step 5

5. Bake the meringue in the preheated oven for about 30 minutes, until it slightly browns and the crust becomes crispy. Tip: Keep an eye on the meringue to avoid overbaking.

Step 6

6. Cover the finished meringue with another sheet of parchment paper, flip it over, and remove the parchment paper it was baked on. Allow it to cool completely.

Step 7

7. Beat the cream cheese, whipping cream, and powdered sugar together until fluffy.

Step 8

8. Evenly spread the cream mixture over the cooled meringue. Sprinkle the berries on top, followed by the chopped pistachios.

Step 9

9. Carefully roll the meringue into a log using the parchment paper to help guide it. Allow it to chill and stabilize in the refrigerator for a couple of hours before serving. Tip: Chilling helps to firm up the roll for easier slicing.


This Meringue Roll pairs perfectly with an afternoon tea or can be the show-stopping finale at a dinner party. **✨**

Liven up your table by serving slices with a drizzle of raspberry coulis or a sprinkle of extra chopped pistachios for added crunch. **🍰**

Feeling extra decadent? Add a dollop of whipped cream or a scoop of vanilla ice cream on the side! **🍦**

If you're hosting a brunch, consider pairing the roll with fresh fruit salad and a glass of sparkling champagne—bubbly always adds a touch of festivity! **🍾**


If you're looking to create a **gluten-free** version, you're in luck! Meringue is naturally gluten-free, so just ensure that your cornstarch is certified gluten-free. **🌾**

For a **vegan** twist, you can substitute the egg whites with aquafaba (the liquid from a can of chickpeas) and the cream cheese with a vegan alternative. The result is just as delightful and everyone can enjoy it! **🌱**


  • Why isn't my meringue whipping up?

    Make sure your bowl and beaters are completely clean and free of any grease. Even a small amount can prevent meringue from achieving stiff peaks.

  • Can I use frozen raspberries?

    Fresh raspberries are recommended for their firm texture and flavor, but you can use frozen raspberries – just make sure to thaw and drain them thoroughly to avoid excess moisture.

  • How can I make sure my meringue doesn't crack?

    Let your meringue cool gradually. Sudden temperature changes can cause cracking.

  • Can I add other types of fruit?

    Absolutely! Blueberries, strawberries, and kiwi make great alternatives or additions to raspberries.

  • How do I store leftovers?

    Keep the meringue roll in an airtight container in the refrigerator. It’s best enjoyed within a couple of days.

  • Can I make this pastry ahead of time?

    Yes, you can make the meringue and the cream a day ahead. Assemble the roll on the same day you plan to serve it for the freshest taste and texture.

Nutrition facts

Amazing meringue roll
Recipe Yield:8 servings
Calories:Each serving contains approximately 250-300 calories.
Calories (Min - Max):250 - 300
Total Fat:15g
Saturated Fat:7g
Total Carbohydrate:30g
Total Sugars:27g