Meringue Roulade

This Meringue Roulade is an airy, elegant dessert that balances crisp, cloudlike meringue with a rich, creamy filling. The exterior bakes to a pale golden shell that crackles gently when sliced, while the interior remains soft and marshmallowy. The filling blends tangy cream cheese and lightly sweetened whipped cream for a silky, slightly tangy mouthfeel, with the option to add bright lemon curd or jam for a burst of fruitiness. The aroma while baking is sweet and lightly toasty, and the finished roulade feels light yet indulgent. It is ideal for special occasions, afternoon tea, spring and summer gatherings, or anytime you want an impressive dessert that still feels refined and fresh. Serve sliced with fresh berries, a dusting of confectioners sugar, and a scattering of crushed pistachios for color and crunch.

Ingredients

5 egg whites, at room temperature (150g) — room temperature whites whip up fuller and more stable peaks.
1 cup (200g) granulated sugar — main sweetener for the meringue; we process some to make it superfine.
1 tablespoon (12g) granulated sugar for sprinkling — optional for a slightly textured top on the parchment.
1/2 teaspoon cream of tartar — stabilizes the egg whites and helps them reach stiff peaks.
1 and 1/2 teaspoons cornstarch — helps the roulade keep a tender interior and a dry surface for rolling.
1 teaspoon vanilla bean paste or pure vanilla extract — adds warm, aromatic flavor to the meringue.
Pinch of salt — enhances overall flavor.
Confectioners’ sugar for dusting — prevents sticking and adds a decorative finish.
1 cup (240g/ml) heavy cream, cold — whipped to create the light, airy filling.
1/3 cup (40g) confectioners’ sugar — sweetens the whipped cream for the filling.
1 teaspoon vanilla bean paste or pure vanilla extract — adds flavor to the filling.
4 ounces (113g) full-fat cream cheese, softened to room temperature — gives the filling body and a slight tang.
Optional: lemon curd and/or jam — adds bright acidity or fruitiness when layered into the filling.
Optional garnishes: homemade whipped cream, fresh fruit such as berries and lemon slices, crushed pistachios — use these to finish and serve.

Step-by-step Instructions

Preheat the oven to 300°F (149°C). Place a rack in the center of the oven.
Tip: Line a jelly roll pan beforehand so it is ready when the meringue is whipped.
Process 1 cup of granulated sugar until superfine. Use a food processor or blender and pulse until the sugar has a finer texture. This helps it dissolve quickly into the egg whites.
In a grease-free bowl, whip the egg whites until soft peaks form. Make sure your bowl and whisk are completely clean and dry for best results.
Gradually add the superfine sugar to the whipping egg whites while continuing to beat. After most of the sugar is added, add the cream of tartar and continue to beat until stiff peaks form and the meringue is glossy.
Gently mix in the cornstarch, vanilla bean paste, and a pinch of salt until well combined. Fold carefully with a spatula to keep the whites airy and avoid deflating the mixture.
Spread a little meringue in the corners of a jelly roll pan and line the pan with parchment paper. Press the parchment into the corners so it stays in place. Sprinkle the tablespoon of granulated sugar across the lined parchment if desired for a delicate textured top.
Spread the meringue in an even layer on the parchment paper, smoothing the top with an offset spatula or the back of a spoon to a uniform thickness.
Bake for 25 to 30 minutes until the meringue is set and slightly golden. The exterior should feel dry and firm to the touch. Avoid opening the oven during baking to prevent collapse.
Cool for 10 minutes on a wire rack. While it cools, dust a clean kitchen towel with a generous layer of confectioners’ sugar.
Carefully invert the meringue onto the sugared kitchen towel. Peel off the parchment paper gently so the meringue remains on the towel.
Roll the meringue up with the towel starting from one edge, and let it cool completely in this shape. Rolling warm helps the meringue hold shape without cracking as it cools.
Prepare the filling by whipping the cold heavy cream with the 1/3 cup confectioners’ sugar and 1 teaspoon vanilla until soft peaks form. Do not overbeat.
Beat the cream cheese until smooth in a separate bowl, then gently fold in the whipped cream mixture until combined and light.
Unroll the cooled meringue carefully, spread the cream filling evenly over the surface, and add lemon curd or jam if desired in a thin layer for bright flavor.
Roll it back up to form a spiraled roulade, using the towel to guide a tight, even roll. Transfer to a serving plate and dust with confectioners’ sugar.
Garnish with homemade whipped cream, fresh fruit, lemon slices, and crushed pistachios as desired. Serve immediately or refrigerate for up to 2 hours before serving.

Recipe Details

Prep Time: 25 minutes
Cook Time: 25 to 30 minutes
Total Time: 1 hour 30 minutes (includes cooling and assembly)
Servings: 8 slices
Calories: Approximately 290 kcal per serving

Tips, Storage & Variations

Tips: Use a clean, grease-free metal or glass bowl for whipping egg whites. Room temperature whites reach volume more easily. Be gentle when folding to keep the meringue airy. Let the roulade cool completely rolled to avoid cracks when you fill it.
Storage: Assemble close to serving time for best texture. Once filled, the roulade can be refrigerated for up to 2 hours. After 2 hours the meringue may soften from the filling moisture.
Freezing: Meringue does not freeze well once filled. You can freeze the unfilled baked meringue for up to 1 month wrapped tightly, then thaw and fill before serving.
Flavor variations using existing ingredients only: Spread a thin layer of lemon curd before adding the cream filling for a bright lemon version. Swap in jam instead of lemon curd for a berry swirl. Increase vanilla bean paste slightly for a more pronounced vanilla profile.

FAQ

Q: Can I use powdered egg whites instead of fresh?
A: Fresh egg whites give the best volume and texture. Powdered whites can work but may require adjusted measurements and yield slightly different results.

Q: Why did my meringue weep or become sticky?
A: Humidity can cause meringue to weep. Ensure the kitchen is dry and fully bake until the surface is set and dry.

Q: How do I know when egg whites have reached stiff peaks?
A: Stiff peaks stand straight up when the whisk is lifted and do not fold back into themselves.

Q: Can I make the filling ahead of time?
A: You can make the cream cheese filling a few hours ahead and refrigerate, then fold in freshly whipped cream just before assembling for best texture.

Q: Is it important to use room temperature egg whites?
A: Yes. Room temperature whites whip to greater volume more easily than cold whites.

Conclusion

This Meringue Roulade is a showstopping yet surprisingly simple dessert to make when you want something light, elegant, and full of texture contrast. If you would like a reference for a similar classic method, see Meringue Roulade – Tastes Better From Scratch for inspiration. For ideas on incorporating lemon curd, this variation is helpful: Lemon Curd Meringue Roulade – Daen’s Kitchen. I hope you enjoy making and sharing this roulade with friends and family. Please share your photos and any tweaks you try for a cozy, sweet moment at the table.

Meringue Roulade

Print Recipe

An airy, elegant dessert that balances crisp meringue with a rich, creamy filling, perfect for special occasions.

Author: hannah-reed
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 90 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: French
Diet: Vegetarian

Ingredients

Scale

5 egg whites, at room temperature (150g)
1 cup (200g) granulated sugar
1 tablespoon (12g) granulated sugar for sprinkling (optional)
1/2 teaspoon cream of tartar
1 and 1/2 teaspoons cornstarch
1 teaspoon vanilla bean paste or pure vanilla extract
Pinch of salt
Confectioners’ sugar for dusting
1 cup (240ml) heavy cream, cold
1/3 cup (40g) confectioners’ sugar
1 teaspoon vanilla bean paste or pure vanilla extract
4 ounces (113g) full-fat cream cheese, softened
Optional: lemon curd and/or jam
Optional garnishes: homemade whipped cream, fresh fruit (berries, lemon slices), crushed pistachios

Instructions

Preheat the oven to 300°F (149°C). Place a rack in the center of the oven.
Process 1 cup of granulated sugar until superfine.
In a grease-free bowl, whip the egg whites until soft peaks form.
Gradually add the superfine sugar while continuing to beat, then add the cream of tartar.
Gently mix in the cornstarch, vanilla bean paste, and a pinch of salt until well combined.
Spread a little meringue in the corners of a jelly roll pan and line the pan with parchment paper.
Spread the meringue in an even layer on the parchment paper.
Bake for 25 to 30 minutes until set and slightly golden.
Cool for 10 minutes on a wire rack.
Carefully invert the meringue onto a sugared kitchen towel.
Roll the meringue up with the towel and let it cool completely in this shape.
Prepare the filling by whipping the heavy cream with the confectioners’ sugar and vanilla until soft peaks form.
Beat the cream cheese until smooth and fold in the whipped cream mixture.
Unroll the cooled meringue, spread the cream filling evenly, and add lemon curd or jam if desired.
Roll it back up to form a spiraled roulade and dust with confectioners’ sugar before serving.
Garnish with whipped cream, fresh fruit, and crushed pistachios if desired.