Meringue Roulade with Berries
Meringue Roulade with berries is perfect summer dessert. Light-as-air meringue with whipped cream and fresh berries.
Servings 1 meringue roulade
Equipment
- 1 stand mixer or electric hand mixer
- 1 spatula
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
How to make Meringue Roulade
- Preheat oven to 300oF (150oC).
- 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.
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.