Meringue roll

meringue roll slice

It seems that for a while now meringue rolls have been everywhere. They follow me around and turn up at every corner. I confess I have been meaning to make one for the longest time but, for some reason, suspected the whole affair would be messy, time consuming and generally difficult. Luckily, it is neither of those things. Making a meringue roll is surprisingly easy, quick and is ideal when you want to impress with minimal consumables. Unlike its relative – Pavlova – which usually requires upwards of an hour of slow baking alone, this meringue roll only needs 25 minutes in the oven. Strictly speaking, this roll comes together in less than an hour. And the hardest thing about it is finding an alternative that can be equally stunning and indulgent.

In this instance I have used walnuts because I like how their natural bitterness cuts through the sugary dessert. However, any of your preferred type of nut should work here. I have also omitted all sugar from the whipped cream filling as I find the meringue itself provides enough sweetness. Keep in mind that the possibilities are endless and feel free to add and decorate with whatever you like most.

Meringue roll ingredients:

For the roll:

140g egg whites (from about 4 large eggs)
250g powdered sugar (about 1+1/2c)
45g corn flour (about 1/3c)
115g walnuts (about 1c)

For the filling and decoration:

400ml whipping cream (33%) (just over 1+1/2c)
1tsp vanilla bean paste (or alternatively vanilla extract)
as many fresh berries as you like or can spare

Directions:

Start by whipping your 140g of egg whites on medium speed until they are foamy. Meanwhile, chop 115g of walnuts to your preferred size and preheat the oven to 160C (320F).
While the blender is still running, add 250g powdered sugar to the egg whites, a tablespoon at a time (I make my own powdered sugar by grinding it in a blender and because I use natural sugar, the colour is slightly off-white).
When all the sugar has been added, increase the speed to medium high and whip until the mass increases in volume and hard peaks form.
Once the egg whites and sugar are whipped, add the chopped walnuts and 45g of cornflour and fold them in with a rubber spatula.
Line a baking sheet with parchment paper and spread the raw meringue in an even layer. While the size and shape of the meringue layer are completely flexible, I don’t recommend making it too thin (thinner than a finger), otherwise it might all crumble before it’s even rolled up.
Bake in the preheated oven for 25 minutes.
Once the meringue is baked, place another sheet of parchment paper on top of it, cover with a clean kitchen towel and quickly flip it upside down.
Then peel the bottom layer of parchment paper (now on top) and let cool completely.
While the meringue is cooling, whip the 400ml whipping cream and 1tsp vanilla bean paste at least until medium peaks.
Gently spread the whipped cream over the cooled meringue and then add as many berries as you like.
Lift the edge of the parchment paper and carefully roll your meringue into a log.
When your meringue roll is ready, slide it off the paper onto a serving platter and decorate with more berries, nuts and powdered sugar.