Rolls are not exclusive to Christmas time! Make this Meringue Roll as a perfect end to a good meal or eat it with a cup of coffee.Jump to Recipe
Yule log, roll, roulade…these are different names but more or less the same. You make a Genoese cake batter or a sponge in a rectangle baking pan and you roll it after filling it. Seems easy but that can really be tricky. However, exactly like making scones, the technique will look much more easier after a few tries (success is implied of course 🙂 ).
This ‘roll’ may be a little different from what you are used to: it’s made of a kind of meringue made with ground almonds. It is as light as a classic roll cake but may feel a little sweeter in taste, even if there is not more sugar. It doesn’t taste like a traditional cake or sponge at all, more like a crunchy macaroon. This is a really great twist to the classic (but beloved!) Genoese roll; this is perfect for summertime but it can be made for Christmas as a kind of Yule log.
Choose the filling you want: curd, buttercream, fruits with whipped cream, chocolate…your call! Just make sure your roll is completely cooled before filling it. Or else, it could really be disappointing as the filling would run everywhere.
I filled mine with a mix I made from passion fruit curd and ricotta: no sugar added or anything else! Just enough sweetness. I glazed it with a nougat chocolate but I have no photo with it and that’s a shame because the roll was really pretty. But that’s not important: the combination of passion and nougat chocolate worked SO well. If you can you really should give it a try!
You can prepare the filling while you are baking the roll and put it in the fridge until needed, or you can make it while the roll is cooling.
When making a meringue roll, you want to make sure you do the following things:
- Use room temperature egg whites
- Add the sugar after the egg whites are stiff
- Don’t overmix after adding the almonds but make sure they are incorporated
- Fold gently the batter into your prepared tin/pan to keep the airy texture and allow the roll to rise a little and beautifully.
Before removing the roll from the oven make sure to:
- Prepare a damp towel the size of your tin (at least)
- Prepare a baking parchment the size of your tin (used after the bake) that you place on the damp towel and sprinkle confectioner’s sugar on it.
- Remove gently from the tin.
- Remove very gently the baking parchment (the one used during the bake)
After you roll is cooled, make sure to:
- Fill your roll!
- Roll your meringue roll very gently. It may crack, (and that’s the beauty of it according to most people!).
- Put it in the fridge for at least 30 minutes if you want it to be nicely fresh.
I know it may sound long and maybe (I really say ‘maybe’) a little harder than a cake. But really, it’s not. You just have to be more careful when you handle it but it is totally worth it.
Rolls are not exclusive to Christmas time! Make this Meringue Roll as a perfect end to a good meal or eat it with a cup of coffee.Prep Time 10 minutesCook Time 15 minutesCooling+chilling 1 hourTotal Time 25 minutesServings 4 big servings
For the roll:
- 2 egg whites
- 112 g granulated sugar 1/2 cup + 2 tbsp
- 25 g ground almonds 1/4 cup
- 1/4 tsp almond extract
For the filling:
- 100 g ricotta cheese 3.5 ounces
- 100 g passion fruit curd 3.5 ounces
- 1 damp towel
- 2 baking parchments
- confectioner's sugar
For the filling:
If you choose to make mine, simply whisk ricotta with passion fruit curd and refrigerate. Yes, that's it!
If your filling needs to firm up, I advise you to make it before step 1. Otherwise, you should make it during baking or cooling time.
For the meringue roll:
Preheat oven to 350°F (180°C) and line a swiss roll tin (about 8x10 inch) with some baking parchment. Sprinkle with confectioner's sugar to make sure it doesn't stick.
In a stand mixer or in a medium bowl with a hand mixer, whisk the egg whites until stiff and then add slowly the confectioner's sugar. Mix until combined.
Fold in the almond extract and the ground almonds and mix slowly, just until incorporated.
With a rubber spatula, spread the batter into the swiss roll tin and try to make an even layer. Tap the tin to remove the air bubbles if needed.
Bake for 15 minutes. Meanwhile, lay a damp kitchen towel flat on the counter. and cover with a baking parchment that you sprinkle with confectioners' sugar.
Once the meringue roll comes out of the oven, immediately invert it onto the baking parchment (with the damp towel under it). Peel off the parchment paper then (the one using during baking time) and let cool for at least 30 minutes.
Once cooled, fill you roll. To roll it, start with a narrow end, begin rolling the meringue up with the baking parchment. Do this slowly and gently.
You can now refrigerate it or serve immediately but I think it is better served chilled. Enjoy!
*You can use the yolks to make a homemade lemon curd!