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Golden-brown meringue roulade with a stable, marshmallowy center achieved with a vinegar and cream of tartar infusion.

Meringue Roulade

Rebecca Blumer
A stunning gluten-free showpiece featuring a crisp meringue shell, marshmallowy center, and a velvety whipped cream filling. Perfect for summer tables, this light and airy roulade is surprisingly easy to master with the right technique.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine French
Servings 8 slices
Calories 385 kcal

Equipment

  • Stand mixer with whisk attachment
  • 12x17 inch jelly roll pan
  • Baking parchment
  • Wire cooling rack

Ingredients
 

Meringue Roulade

  • 270 g egg whites
  • 400 g granulated sugar
  • 15 g corn starch
  • 50 g sliced almonds
  • 1 pinch salt

Whipped cream

  • 480 g heavy whipped cream
  • 14 g powdered sugar
  • 5 g vanilla bean paste

Instructions
 

Prep and Whip

  • Heat the oven to 300oF (150oC). Line a baking tray with baking parchment, ensuring the paper overhangs the sides to serve as handles for later.
  • In a spotless, dry stand mixer bowl, whip 270g egg whites with a pinch of salt on low speed until they become foamy and opaque.
  • Gradually add 400g granulated sugar in several additions. Increase the speed to medium and whip until the meringue is glossy and holds stiff peaks. Test a small amount between your fingers to ensure the sugar is fully dissolved and not gritty.
  • Whisk in 15g corn starch for a few additional minutes until the mixture is thick, shiny, and holds strong ridges.

Bake and Cool

  • Spread the meringue into an even, flat layer on the prepared pan. Scatter 50g sliced almonds over the top.
  • Place the tray in the oven and immediately reduce the temperature to 265F (130C). Bake for 45 minutes until the top is set and crisp but the center is still springy.
  • Lift the meringue out using the parchment handles and transfer to a wire rack to cool completely.

Fill and Roll

  • Prepare the filling by whipping 480g cold heavy cream with 14g powdered sugar and 5g vanilla bean paste until smooth, medium peaks form.
  • Once the meringue is cool, place a fresh piece of parchment over the top and flip it over. Carefully peel away the original baking paper.
  • Spread the whipped cream over the surface and scatter your choice of fresh berries. Using the parchment as a guide, roll the meringue from the long edge into a tight log.
  • Decorate with additional berries and a light dusting of powdered sugar before serving.

Notes

Sugar Dissolution: Always perform the rub test. If the meringue feels sandy, keep whisking. Undissolved sugar can cause the meringue to weep or crack excessively during rolling.
Equipment Cleanliness: Ensure your mixing bowl and whisk are completely free of grease or egg yolk, as any residue will prevent the egg whites from reaching their full volume.
Storage Tip: This dessert is best served within a few hours for the ideal texture contrast. If storing, keep refrigerated for no more than 24 hours as the shell will soften over time.
Rolling Technique: Move with confidence and speed when rolling. Small cracks are normal and add to the rustic charm of the roulade.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 385kcalCarbohydrates: 48gProtein: 6gFat: 20gSaturated Fat: 11gCholesterol: 65mgSodium: 55mgPotassium: 110mgFiber: 1gSugar: 42gVitamin A: 12IUVitamin C: 8mgCalcium: 45mgIron: 1mg
Keyword gluten-free dessert, meringue roulade, summer dessert
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