I was so nervous going into Dessert Week for gbbo2018 because the first challenge was a meringue roulade. I had never successfully made a meringue that was dry on the outside whilst being soft and marshmallowy on the inside … until now. Happy to report that I was able to make a meringue that was firm on the outside and pliable on the inside for rolling.
Many of the bakers were dinged by Paul and Prue for not having a swirl and having their meringue split. This recipe can help you get past those issues. Just make sure to keep an eye on your bake.
- Do not over bake your meringue. Better to check it early for doneness than have it over cook and be unrollable.
- Make sure the baking paper you tip the meringue on is about 3 in / 8 cm longer than that meringue in the direction that you’re planning on rolling.
- You can also use caster sugar instead of granulated. Same gram measurement as below but if you’re using cups to measure, it’s only 1 c.
- You can make the curd a week ahead of time and just leave in the fridge covered with cling film.
Blood Orange Meringue Roulade
- Cooking spray
- Baking/parchment paper
- 4 egg whites
- 250g (1 1/4 c) granulated sugar
Blood Orange Curd
- 175ml (3/4 c) fresh squeezed blood orange juice (strain out seeds)
- 50g (1/4 c) granulated sugar
- 2 eggs
- 113g (1/2 c / 1 stick) butter, cubed
- 300 ml (10 oz) whipping cream
- 1/2 tbsp granulated sugar
- 1 tsp vanilla
- Make the blood orange curd filling.
- Combine juice, eggs and sugar in a medium saucepan, and whisk to combine.
- Add the butter and heat on medium / medium-low until butter is completely melted, stirring regularly.
- Keep stirring until the mixture is thickened to a runny custard consistency, about 6 – 8 minutes. It should be coating the back of the spoon and you should be able to draw lines on the mixture with the spoon.
- Pour curd through a strainer and into a separate bowl. Set aside to cool.
- Spray 23 x 33 cm / 9 x 13in Swiss roll tin with cooking spray and line with baking paper; set aside. Move oven rack to second from the top row and preheat oven 400°C / 200°C.
- Using a stand mixer, whisk the egg whites with about a tablespoon of sugar until soft peaks form. Add the rest of the sugar a little at a time whilst continuing to whisk until all the sugar has been incorporated. You may have to scrap the sides a few times as sugar is bound to stick to the sides of the bowl. Continue to whisk until the meringue is stiff and glossy. It should make a stiff peak.
- Using a spatula, tip the meringue into the lined tin and level as best you can. You can rap the tin on the counter to even out if you’d like. It does not need to be perfectly level, but you should try to have a consistent thickness throughout.
- Bake for about 6 – 8 minutes until the top is golden brown.
- Reduce the oven temperature to 320°F / 160°C and continue baking for 6 – 8 minutes, or until the meringue is firm to the touch.
- Remove the meringue from the oven and turn out onto a sheet of baking paper, with the short edge nearest you. Peel the lining paper from the base and cover with a tea towel. Let cool for 10 minutes.
- In the meantime, make the chantilly cream by combining cold heavy cream, sugar and vanilla extract in a bowl. Whip on high with a hand mixer until you form stiff peaks. Set aside.
- Spread the chantilly cream evenly over the cooled meringue, then spread the curd over the cream.
- Carefully roll up the meringue from the short edge, using the baking paper to lift it.
- Wrap the roulade in baking parchment and chill in the refrigerator for about 30 minutes.
You will have leftover chantilly cream. I suggest you pipe decorations on top of the meringue roulade. If you do get cracks, you can use the cream to cover it up!
Enjoy with coffee or tea!
Keep upping your baking game! Sign up for the But First, Dessert email list to get recipes delivered to your inbox.