Description
A recipe for a light, airy meringue roulade filled with tart rhubarb compote and subtle rose flavor.
Ingredients
Scale
- 4 large egg whites, room temperature
- 1 cup granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon white wine vinegar
- 1/2 teaspoon vanilla extract
- 1 pound rhubarb, chopped into 1-inch pieces
- 1/4 cup granulated sugar (for rhubarb)
- 2 tablespoons water
- 1 tablespoon lemon juice
- 1 teaspoon rosewater (or to taste)
- 1 1/2 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon rosewater (for cream)
- Edible dried rose petals, for garnish (optional)
Instructions
- Preheat your oven to 300°F (150°C). Line a 10×15 inch jelly roll pan with parchment paper, letting the paper overhang slightly on the long sides.
- Make the rhubarb filling: Combine chopped rhubarb, 1/4 cup sugar, water, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the rhubarb softens and breaks down into a thick compote, about 8 to 10 minutes. Stir in 1 teaspoon of rosewater. Remove from heat and let it cool completely.
- Make the meringue: Beat the egg whites in a clean, grease-free bowl until soft peaks form. Gradually add the 1 cup of granulated sugar, one tablespoon at a time, beating until stiff, glossy peaks form. The meringue should hold its shape firmly.
- Gently fold in the cornstarch, white wine vinegar, and 1/2 teaspoon vanilla extract using a spatula. Do not overmix.
- Spread the meringue evenly onto the prepared baking sheet. Bake for 25 to 30 minutes, or until the outside is crisp and pale golden. The center should remain slightly soft.
- While the meringue bakes, prepare for rolling: Lay a large sheet of parchment paper on your counter and lightly dust it with powdered sugar.
- When the meringue is done, immediately invert the hot pan onto the prepared parchment paper. Carefully peel off the baking parchment from the meringue. Score the meringue lightly with a sharp knife along one long edge to guide the roll.
- Starting from the scored edge, carefully roll the meringue up along with the parchment paper underneath it. Let it cool completely in this rolled shape on a wire rack. This prevents cracking when you fill it.
- Prepare the cream: Whip the heavy cream, powdered sugar, and 1 teaspoon of rosewater until medium-stiff peaks form.
- Once the meringue is completely cool, gently unroll it. Spread the whipped cream evenly over the meringue surface, leaving a 1-inch border clear on all sides.
- Spoon the cooled rhubarb compote over the cream.
- Re-roll the meringue gently but firmly, using the parchment paper to help guide the roll. Place the finished roulade seam-side down on a serving platter.
- Chill for at least 1 hour before slicing. Garnish with dried rose petals before serving.
Notes
- Ensure your mixing bowl and whisk attachment are completely free of any grease or yolk, as this prevents the egg whites from whipping properly.
- For a chewier center, slightly underbake the meringue by 2-3 minutes.
- If you prefer a stronger rose flavor, add a few drops of rosewater to the whipped cream.
- If the meringue cracks slightly during rolling, cover the cracks with extra whipped cream before serving.
- Prep Time: 30 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 45g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 120mg