Meringue roulade with berries
Summer is time for fresh berries. I like to go to farms and pick delicious blueberreis, raspberries and strawberreis. I am sharing today recipe of meringue roulade with berries. This is perfect summer dessert.
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How to make meringue roulade
Ingredients you’ll need
- egg whites room temperature
- granulated sugar
- corn starch
- sliced almonds
- pinch of salt
- fresh berries for filling and décor
Why do we use corn starch in this recipe
Corn starch prevents meringue from shrinking.
Instructions:
Preheat oven to 300F (150C)
Place a sheet of parchment paper on a baking tray. The paper must overhang the tray so that you can lift it out.
In the clean and dry bowl of stand mixer add egg whites and pinch of salt. Whisk on slow speed till white foam forms and add granulated sugar in 3-4 parts. Change speed to medium and continue whisking until stiff peak form and sugar dissolved.
Add corn starch and whisk for few more minutes.
Spread the meringue mixture evenly with the help of spatula over the paper. Sprinkle sliced almonds on top and put in the oven. Lower temperature to 265F (130C) and bake for 45 min.
Meringue should be crunchy on the top and marshmallowy underneath.
Gently lift the meringue off the baking tray using the paper and allow to cool on a wire rack.
How to make cream for meringue roulade with berries
Ingredients:
- heavy whipping cream
- powdered sugar
- vanilla extract or vanilla bean paste
How to make whipped cream
In the bowl of stand mixer with a whisk attachment add cold heavy whipping cream, powdered sugar and vanilla extract (or vanilla paste). Whip on medium-high speed until medium peaks form, about 3-4 minutes.
For this Meringue Roulade recipe you can also use Cream cheese whipping cream
Once it’s cool, place another piece of paper on top, grip firmly and turn the meringue over. Peel the top layer parchment paper away.
Lay the meringue with the longest side doing from west to east. Spread the cream evenly and top with cut strawberries, blueberries, and raspberries (or any of your favorite berries).
Using the paper, left the edge of the meringue and roll it over into a log.
Tip from Marina: roll the roulade with confidence, you don’t want to panic as that might make it worse.
Decorate roulade with fresh berries and dust with powdered sugar.
Can you roll a roulade the next day
The roulade is best on the day of making. It must be stored in the refrigerator at all the times other than serving and can be kept for up to 3 days.
If you make this Meringue Roulade, please make sure to tag me on the social media and leave a rating down below. Check also other recipes:
- Chocolate swirl meringue cookies
- Blueberry muffins
- Lemon macarons
- Fourth of July Macarons
- Fraisier macarons
Meringue Roulade with berries
Equipment
- 1 stand mixer or electric hand mixer
Ingredients
Meringue Roulade
- 270 gr egg whites or 8 egg whites room temperature
- 400 gr (2 cups) granulated sugar
- 15 gr (2 teaspoon) corn starch
- 50 gr (½ cup) sliced almonds
- pinch of salt
Whipped cream
- 480 gr (2 cup) heavy whipped cream (cold)
- 14 gr (2 teaspoon) powdered sugar (sifted)
- 5 gr (1 teaspoon) vanilla bean paste or vanilla extract
Instructions
Meringue Roulade
- Preheat oven to 300F (150C)
- Place a sheet of parchment paper on a baking tray. The paper must overhang the tray so that you can lift it out.
- In the clean and dry bowl of stand mixer add egg whites and pinch of salt. Whisk on slow speed till white foam forms and add granulated sugar in 3-4 parts. Change speed to medium and continue whisking until stiff peak form and sugar dissolved.
- Add corn starch and whisk for few more minutes.
- Spread the meringue mixture evenly with the help of spatula over the paper. Sprinkle sliced almonds on top and put in the oven. Lower temperature to 265F (130C) and bake for 45 min.
- Gently lift the meringue off the baking tray using the paper and allow to cool on a wire rack.
- Once it’s cool, place another piece of paper on top, grip firmly and turn the meringue over. Peel the top layer parchment paper away. Lay the meringue with the longest side doing from west to east. Spread the cream evenly and top with cut strawberries, blueberries, and raspberries (or any of your favorite berries).
- Using the paper, left the edge of the meringue and roll it over into a log.
- Decorate with berries and dust with powdered sugar.
Whipped cream
- In the bowl of stand mixer with a whisk attachment add cold heavy whipping cream, powdered sugar and vanilla extract (or vanilla paste).
- Whip on medium-high speed until medium peaks form, about 3-4 minutes.
What size baking tray should I use? Looks delicious! Can’t wait to try it!
Regular 12X17 baking tray.
Thank you!
Made it for the first time. I’m so proud of myself. Turned out great. I rolled with confidence!
Thank you for sharing!