A meringue roll with a crispy shell, a soft marshmallow-like center, whipped cream, and the pleasant tartness of rhubarb. The secret to this recipe is a perfect balance of all the components and, of course, properly whipped meringue. You’ll find all the tips and tricks in the text below and in the video. But don’t be intimidated by the long read, because making a meringue roll is actually very simple.
If you’ve already made Pavlova using my recipe, you’ll recognize this meringue! The base for a meringue roll is exactly the same as for Pavlova — except instead of shaping it into a ballerina’s tutu, we spread it across a baking sheet. And if this is your first time making meringue, make sure to read my tips below.
What eggs work best for meringue?
The eggs should be very fresh. The fresher they are, the “stronger” the whites — and the better the meringue will hold its shape. If you’re not sure about the freshness of your whites, add ¼ tsp of lemon juice at the very first stage of whipping.
How to whip the whites properly?
For the whites to whip up well, they need to be at room temperature. Not a single drop of fat should get into them. Just to be safe, I also recommend wiping the bowl and mixer attachments with vinegar before you start.
What else is important when making meringue?
For a smooth, even meringue, the sugar needs to be fine-grained. Coarser sugar can be blitzed in a blender. Store-bought icing sugar won’t work here — it contains starch, which will prevent the whites from rising. But the most important thing is to whip the whites so thoroughly that you can turn the bowl upside down and nothing moves.
How to bake the meringue for a roll?
Meringue for a roll bakes much faster than for Pavlova — just 30 minutes at 175°C / 350°F with the fan on. Remember: do not open the oven door while it’s baking. The meringue will puff up beautifully in the oven, but it’s important to let it cool completely on the tray — it will deflate during this time, which actually makes it much easier to roll. Cracks on the roulade are completely normal and, honestly, very aesthetically pleasing.
What’s the texture of a meringue roll like?
A rhubarb meringue roll is an explosion of textures and flavours! A crispy top layer of meringue, beneath it a cloud-soft, marshmallow-like layer (which forms thanks to the starch added during whipping), airy whipped cream, and the pleasant tanginess of rhubarb that balances out the sweetness of the meringue.
That’s pretty much it! I’m confident you’ll nail it, and this wonderful dessert will become your new favourite. Let’s get cooking and enjoy rhubarb season!
You can find more tips and details in the video! Happy baking!
Ingredients
Meringue:
- eggs (only whites, ~5 eggs) 150 g
- salt 1/8 tsp
- sugar 250 g
- water (2 tbsp) 30 ml
- vinegar (white wine or apple cider, 1 tsp) 10 ml
- cornstarch (1 tbsp + 1 tsp) 12 g
Rhubarb compote:
- rhubarb 500 g
- sugar 100 g
Whipped cream:
- heavy cream (30–35%) 250 ml
- powdered sugar 1 tbsp
- vanilla pod (optional) ½
Instructions
- Preheat the oven to 175°C / 350°F. Grease a baking sheet with butter and line it with a sheet of parchment paper.
- Pour 150 g egg whites and 1 pinch of salt into a large bowl or stand mixer bowl. Start whipping on medium speed until soft peaks form.
- Then gradually add 2 tbsp water. Increase the speed and begin adding 250 g sugar, one spoonful at a time. Whip vigorously until the meringue is glossy and holds its shape — about 5 minutes.
- Reduce the speed to the lowest setting and fold in 1 tsp vinegar and 12 g cornstarch, or do this by hand with a silicone spatula. Spread the meringue evenly across the baking sheet and bake for 30 minutes. It should rise and turn a light beige color.
- Meanwhile, cut 500 g rhubarb into 2–3cm pieces. Place in a medium saucepan, add 100 g sugar, stir, and cook over medium heat for 10–15 minutes. The rhubarb should become soft and the excess liquid should evaporate. Transfer to a bowl and leave to cool. After about 10 minutes of cooking, you can fish out 4–5 nice-looking pieces and set them aside for decorating the roll.
- Remove the meringue from the oven, dust lightly with powdered sugar, and leave to cool completely on the tray. It will deflate during this time.
- Meanwhile, whip 250 ml cold cream (this is very important) together with 1 tbsp icing sugar and 1/2 vanilla pod. The key here is to whip it enough – but not too much. I recommend starting on medium speed for a few minutes until a confident trail forms, then lowering the speed to finish. The cream is ready when it holds its shape well.
- Dust a clean kitchen towel with powdered sugar and flip the meringue onto it so the parchment is facing up. Carefully peel it off. Spread ¾ of the whipped cream over the meringue (save the rest for decoration), then add the rhubarb compote. Using the towel, roll the meringue up tightly into a roll. Trim the ends, transfer to a serving plate, and decorate with the remaining cream and the reserved rhubarb pieces. Store the roll in the fridge.
Notes
- The eggs should be very fresh. The fresher they are, the "stronger" the whites — and the better the meringue will hold its shape. If you're not sure about the freshness of your whites, add ¼ tsp of citric acid at the very first stage of whipping.
- For the whites to whip up well, they need to be at room temperature. Not a single drop of fat should get into them. Just to be safe, I also recommend wiping down the bowl and mixer attachments with vinegar before you start.
- For a smooth, even meringue, the sugar needs to be fine-grained. Coarser sugar can be blitzed in a blender. Store-bought powdered sugar won't work here — it contains starch, which will prevent the whites from rising. But the most important thing is to whip the whites so thoroughly that you can turn the bowl upside down and nothing moves.
- Meringue for a roll bakes much faster than for Pavlova — just 30 minutes at 175°C / 350°F with the fan on. Remember: do not open the oven door while it's baking. The meringue will puff up beautifully in the oven, but it's important to let it cool completely on the tray — it will deflate during this time, which actually makes it much easier to roll. Cracks on the roulade are completely normal and, honestly, very aesthetically pleasing.
- A rhubarb meringue roulade is an explosion of textures and flavors! A crispy top layer of meringue, beneath it a cloud-soft, marshmallow-like layer (which forms thanks to the starch added during whipping), airy whipped cream, and the pleasant tang of rhubarb that balances out the sweetness of the meringue.
