Strawberry Meringue Roulade

Recipe by Millereg
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 10mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Position rack in center of oven and preheat to 400°F.
  • Line 15 x 10 x 1-inch baking sheet with parchment paper (or waxed paper) extending 2 inches over ends of pan.
  • Grease the parchment paper with shortening.
  • Beat egg whites in large bowl until soft peaks form.
  • Gradually add 1¼ cups sugar, beating until meringue is stiff and shiny.
  • Spread meringue evenly in prepared baking sheet.
  • Bake until pale golden, about 8 minutes.
  • Reduce oven temperature to 325°F.
  • Bake until meringue is slightly firm to touch on top but soft inside, about 8 minutes longer.
  • Remove baking sheet from oven.
  • Run knife around pan sides to loosen meringue.
  • Turn out onto sheet of parchment paper.
  • Carefully peel off parchment paper.
  • Cool meringue 25 minutes.
  • Whip cream and vanilla in medium bowl to stiff peaks.
  • Mix sliced strawberries and preserves in another medium bowl.
  • Spoon the strawberry mixture over meringue, leaving 1-inch border on all sides.
  • Spread whipped cream over strawberry mixture.
  • Starting at one long side, gently roll up meringue jelly-roll style, enclosing filling.
  • Place roulade, seam side down, on platter.
  • Refrigerate at least 1 hour and up to 4 hours.
  • Dust roulade with powdered sugar.
  • Cut into slices.
  • Transfer to plates.
  • Garnish with whole strawberries, if desired.
  • Serve roulade chilled.
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