Perfectly Crisp Meringue Roll: No-Fail Recipe

Ingredients

For the Meringue

4 egg whites
1 pinch citric acid or lemon juice
220 grams (1 cup) granulated sugar or powdered sugar
1 tablespoon corn starch

For the Cream

250 grams (1 cup) heavy cream (33-35%)
100 grams (0.5 cup) powdered sugar
Raspberries

Equipment

Stand or Hand Mixer
You need a mixer to whisk the egg whites to stiff peaks and the cream to a thick consistency. A stand mixer can save your arms, but a hand mixer will do the trick as well.
Baking Tray
A flat, larger baking tray lined with parchment paper is ideal for spreading and baking the meringue evenly.
Parchment Paper
Essential for both baking and flipping the meringue. Make sure you have an extra sheet ready.
Spatula
Useful for spreading the meringue and cream evenly on the parchment paper.
Whisk
Handy for final touches if needed.

Instructions

Step 1

Prepare the Meringue

Whisk the egg whites. Start at a low speed with the mixer, then gradually increase the speed. Add sugar gradually and whisk until stiff peaks form.

Once the meringue is ready, add corn starch and lemon juice, and whisk again for about one minute.

Spread the meringue on parchment paper and smooth it out.

Place the baking tray with the meringue in a preheated oven at 165°C (330°F) in 'top-bottom' mode for 30-35 minutes. The finished meringue will be slightly golden and have a thin sugar crust.

Flip the still-hot meringue onto another sheet of parchment paper (you can use a rack to ease the flipping process). Remove the parchment paper it was baked on. Let it cool.

Step 2

Make the Cream

Whisk cold cream with powdered sugar until thickened. Whisk at medium speed until it reaches the consistency of thick sour cream.

Step 3

Assembly

Spread the cream over the meringue. Leave a 4-5 cm (1.5-2 inches) gap on one edge without cream.

Place raspberries on top.

Roll the meringue starting from the edge fully covered with cream.

Servings

🌟 **Serving Suggestions and Ideas** 🍓

This delightful meringue roulade is a showstopper on its own, but you can take it to the next level with a few creative serving ideas!

**1. Berry Medley:** Serve this roulade with a mix of fresh berries for a burst of color and a sweet-tart contrast to the creamy filling. Strawberries, blueberries, and blackberries are great additions.

**2. Chocolate Drizzle:** For a touch of indulgence, drizzle melted dark or white chocolate over the top of the roulade. Not only does it add a rich flavor, but it also creates an elegant presentation.

**3. Mint Garnish:** Add a few fresh mint leaves for a pop of green and a refreshing hint that pairs beautifully with the raspberries.

**4. Whipped Cream Dabs:** Make a few extra swirls of whipped cream on the plate around the roulade slices. You can pipe the cream for a fancier look.

**5. Edible Flowers:** For a truly Instagram-worthy dessert, decorate the roulade with edible flowers like pansies or violets. They add a whimsical and professional touch!

Simply slice, serve, and watch your guests be amazed by the richness and texture of this pastry masterpiece! Enjoy every bite of this wonderful creation. ❤️

Variations

✨ **Gluten-Free and Vegan Variations** 🌿

If you or your guests have dietary restrictions, worry not! Here are some simple adjustments to make this delicious roulade gluten-free and vegan.

**Gluten-Free:** The original recipe is naturally gluten-free, but always double-check your corn starch for any gluten-containing additives, just to be safe.

**Vegan:** For a vegan version, follow these substitutions:

**Egg Whites:** Replace the egg whites with aquafaba (the liquid from a can of chickpeas). Use the same quantity and whip it up just like you would for egg whites.
**Heavy Cream:** Swap out the heavy cream for coconut cream or another plant-based whipping cream. Chill it well before using.
**Sugar:** Ensure the sugar you use is vegan as some sugars are processed with bone char.

You'll achieve a similarly delicious and stunning roulade, perfect for vegan friends and family. 🥥🌸

Faq

Why did my meringue crack when I tried to roll it?
Cracking can occur if the meringue is over-baked or if it cooled down too much before rolling. Try rolling it while it’s still slightly warm and flexible.
Can I make the meringue in advance?
Yes, you can bake the meringue a day ahead and store it in an airtight container. Assemble with the cream and raspberries just before serving for the best texture.
What should I do if my cream isn’t thickening?
Ensure your cream is cold and your mixing bowl is also chilled. Whip at medium speed and be patient; it should thicken eventually.
How can I prevent my cream from becoming butter?
Whip the cream at medium speed and stop as soon as it reaches a thick, yet smooth consistency. Over-whipping can turn your cream into butter.
Can I use different fruits for the filling?
Absolutely! Feel free to experiment with strawberries, blueberries, or a mix of your favorite berries. Just keep an eye on the moisture content to ensure the roulade doesn’t get soggy.
How do I store leftovers?
Store any remaining roulade in an airtight container in the refrigerator. It’s best enjoyed within a day or two, as the meringue can start to soften.