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.
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!