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New Year's Eve Meringue Roulade |
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Serves: 8 MERINGUE8 egg whites, at room temperature 1/2 teaspoon cream of tartar 1 3/4 cups baker's or superfine sugar (See note) 2 teaspoons cornstarch 2 teaspoons pure vanilla extract Powdered sugar for dusting FILLING 8 ounces mascarpone 1/4 cup heavy whipping cream 3 tablespoons baker's or superfine sugar (See note) 1 to 2 teaspoons Orange flower water (See note) SUGGESTED FRUIT TOPPING MEDLEYS Raspberries, blackberries, and blueberries Kiwi fruit, green grapes, and strawberries Blackberries, passionfruit pulp, and mint Organize your recipes and simplify meal planning...Download the Cook'n Recipe Organizer for FREE!
1. To make the meringue: Preheat the oven to 350°F. Line the bottom and sides of a 10-by-15-inch jelly roll pan with parchment paper and grease it lightly. Lightly grease the top rim of the pan and set aside. 2. In a stand mixer set on medium-low speed, beat the egg whites and cream of tartar until foamy. Increase to high speed, slowly add the sugar, and beat until glossy, stiff peaks form. Dust the meringue with the cornstarch, then fold it in with the vanilla. 3. Smooth the meringue into the prepared pan and bake for 30 minutes. It will be puffy and high. Cool for 5 minutes, then loosen any edges that stick to the pan. Gently turn it over onto a sheet of parchment dusted with powdered sugar. Cool for 10 minutes, then peel off the paper. 4. To make the filling: In a medium bowl, mix together the mascarpone, cream, and sugar until blended. Stir in 1 teaspoon orange flower water until blended. Taste, adding additional orange flower water in drops as needed. 5. To assemble: Spread the filling over the meringue. Beginning at a short side, carefully roll up the meringue, using the parchment paper to support it. Chill for 2 to 3 hours before serving. Slice the roulade, and serve it plain or with any of the suggested fruit toppings. It is best served within 4 hours. Notes: Baker’s or superfine sugar is available in supermarket baking sections. For a quick substitute, whirl 1 cup of granulated sugar at a time in a processor or blender until fine, about 20 seconds. Orange flower water is available in supermarket liquor sections. It is an aromatic distillation of bitter-orange blossoms and is used as a flavoring. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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