AuthorSamuel DietzmannI had too many egg whites. Meringues have always been a favorite in my family and a meringue roll is a fun take on it. It’s a very versatile recipe. You can use different nuts or skip them all together. You can use different berries. You can use different curds.
You have a choice to make your own lemon curd or just buy a big jar from the store. It turns out well both ways. Sometimes, I have extra eggs whites and other times I do the whole thing from scratch.
You can skip this part if you are using store bought lemon curd.
For lemon curd, place butter into a heatproof bowl, add the sugar and whisk by hand until combined. Stir in the egg yolks. Add the lemon zest and juice and whisk until smooth.
Sit the bowl over a pan of just simmering water and whisk until the mixture has thickened. This will take about 8-10 minutes. Be careful that the water does not boil as this will curdle the curd.
Place into a bowl and cover with plastic wrap touching the surface of the curd and put in the fridge till cold 3 hours or overnight.
To make meringue.Preheat the oven to 400F/200C. Line a 11x16 inch or 27.5x35 cm swiss roll pan with greased non-stick baking paper or parchment paper. If you grease the pan with a little oil first before placing the paper down it helps hold the baking paper in place.
Whisk the egg whites in a clean large bowl using an electric mixer on high full speed until very stiff. Gradually add the sugar a spoonful at a time with the mixer still on high full speed. Whisk well between each addition. Whisk until very very stiff and glossy and all the sugar has been added.
Spread the meringue mixture into the prepared pan evenly and sprinkle with chopped nuts.
Bake for about 8 minutes until very golden brown then lower oven to 325F/160C and bake for 15 minutes more until firm to the touch.
Remove from oven and turn upside down on a piece of baking paper or parchment paper. Carefully peel the paper from the base of the meringue and leave it to cool for about 10 minutes.
Whip the cream to firm but soft peaks.
To fill the roll, spread lemon curd onto the meringue evenly in a thin layer leaving the last 1 inch or 2.5 cm or so empty on both the short sides. Spread whipped cream over the lemon curd in a little thicker layer. Place berries here and there over the top.
Slowly start folding the edge over to start the roll using the baking paper to help. Continue to roll from short end to short end. Roll up the meringue tightly and using the paper. It will be a bit messy. Place on a plate with the end underneath. Place in the fridge until you serving. You can tighten it slightly after it rest in fridge if needed.
If you have extra whipped cream, you can pipe on the top placing a berry in it.
Ingredients
Directions
You can skip this part if you are using store bought lemon curd.
For lemon curd, place butter into a heatproof bowl, add the sugar and whisk by hand until combined. Stir in the egg yolks. Add the lemon zest and juice and whisk until smooth.
Sit the bowl over a pan of just simmering water and whisk until the mixture has thickened. This will take about 8-10 minutes. Be careful that the water does not boil as this will curdle the curd.
Place into a bowl and cover with plastic wrap touching the surface of the curd and put in the fridge till cold 3 hours or overnight.
To make meringue.Preheat the oven to 400F/200C. Line a 11x16 inch or 27.5x35 cm swiss roll pan with greased non-stick baking paper or parchment paper. If you grease the pan with a little oil first before placing the paper down it helps hold the baking paper in place.
Whisk the egg whites in a clean large bowl using an electric mixer on high full speed until very stiff. Gradually add the sugar a spoonful at a time with the mixer still on high full speed. Whisk well between each addition. Whisk until very very stiff and glossy and all the sugar has been added.
Spread the meringue mixture into the prepared pan evenly and sprinkle with chopped nuts.
Bake for about 8 minutes until very golden brown then lower oven to 325F/160C and bake for 15 minutes more until firm to the touch.
Remove from oven and turn upside down on a piece of baking paper or parchment paper. Carefully peel the paper from the base of the meringue and leave it to cool for about 10 minutes.
Whip the cream to firm but soft peaks.
To fill the roll, spread lemon curd onto the meringue evenly in a thin layer leaving the last 1 inch or 2.5 cm or so empty on both the short sides. Spread whipped cream over the lemon curd in a little thicker layer. Place berries here and there over the top.
Slowly start folding the edge over to start the roll using the baking paper to help. Continue to roll from short end to short end. Roll up the meringue tightly and using the paper. It will be a bit messy. Place on a plate with the end underneath. Place in the fridge until you serving. You can tighten it slightly after it rest in fridge if needed.
If you have extra whipped cream, you can pipe on the top placing a berry in it.
