Dessert – Meringue Roulade

Last night’s dessert

I love Meringues. But not the hard kind. I like meringue to be crispy on the outside and soft and chewy on the inside. This is the type of dessert that can be made at the last minute. Bakes in less than 20 minutes and once it has cooled it can be filled with your favourite filling. I like a whipped cream and strawberry filling, but lemon curd and whipped cream works for me too.

Home Cookin Chapter: Recipes From Thibeault’s Table

Strawberry Meringue Roulade
Fresh Strawberries, Sliced

4 large egg whites
1 1/4 cups of fruit/berry sugar (extra fine)

Beat egg whites until soft peaks form. Slowly added the sugar and continue beating until the meringue is thick and shiny. TIP: To test rub a little bit of the meringue between two fingers. If you can still feel the grit of the sugar, keep beating.

Cover a 10 X 15 cookie sheet with parchment. Spread the meringue evenly over parchment and bake in a 400°F oven for about 8 minutes. Meringue should be turning golden and the surface should be starting to crisp up. Turn the oven down to 325°F and bake for another 8 minutes. Meringue should still be soft in the centre.

Remove from the oven and tip meringue on to a tea towel and peel away the parchment. Let cool for about 20 minutes.

Spread with whipped cream, sprinkle sliced strawberries over the surface and roll. Don’t worry if the meringue starts to crack a little. Just keep rolling. Transfer to a platter and sprinkle with powdered sugar.


2 cups whipping cream
pinch of salt
powdered sugar

Whip the cream with the salt, sugar and vanilla until thick.

11 Comments Add yours

  1. Erwin says:

    Heaven on a roll.

  2. My husband loves anything with meringue and I love anything with strawberries. The previous post on the chicken pie looks delicious as well!

  3. I love meringue, but I\’ve never made a rolled meringue! This looks decadent. My next dessert!!

  4. This looks wonderful. I\’ve never had a rolled meingue, this will be a new taste treat. I like the versatility of using seasonal fruits with this recipe.Sweet wishes,Sara

  5. Cathy says:

    What a beautiful dessert and a very special way to use the lucious strawberries that will be in our markets soon. Love meringue!

  6. Ahem. If there is any eye-candy more luscious than this, I haven\’t found it. *sigh*Absolutely fabulous Ann… what I wouldn\’t give for a forkful of that heaven right now. :)This is what makes your food photos so spectacular ~ I want to try EVERY single creation you so generously share with us.

  7. Foodiewife says:

    I love meringue, just as you do. I\’ve been too intimidated to try and make one, but you\’ve given me confidence to try this recipe– especially since I live in an area that is known for their strawberries (Driscoll). I can see this on our dessert menu, very soon.Thanks…and your blog is beautiful. I have been quietly lurking here for some time.

  8. Anonymous says:

    I made individual meringues.They burned in the first 8 minutes.The mysteries of baking!!

  9. Anonymous, that is unfortunate. Individual meringues are usually baked at a low temperature (275°) and for 50 to 60 minutes.

  10. Anonymous says:

    Hi ann. I will be trying this next month when we have fresh strawberries here! It looks heavenly – your blog is wonderful – no surprise…:-)Stacy

  11. Unknown says:

    thank goodness for the internet… just gone looking through all my cook books trying to find my reciepe for this roulade, but to no joy. I saw this photo and thought it looked the best. So now I can make it for Christmas

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