Ingredients
Scale
- 5 egg whites, at room temperature (150g)
- 1 cup (200g) granulated sugar, + 1 Tablespoon (12g) for sprinkling
- 1/2 teaspoon cream of tartar
- 1 and 1/2 teaspoons cornstarch
- 1 teaspoon vanilla bean paste or pure vanilla extract
- pinch of salt
- confectioners’ sugar, for dusting parchment
- 1 cup (240g/ml) heavy cream, cold
- 1/3 cup (40g) confectioners’ sugar
- 1 teaspoon vanilla bean paste or pure vanilla extract
- 4 ounces (113g) full-fat block cream cheese, softened to room temperature
- optional: lemon curd and/or jam
- 1/2 batch homemade whipped cream
- Fresh fruit such as berries and lemon slices
- Crushed pistachios
Instructions
- Read the recipe in full before starting, including the notes and FAQs.
- Preheat the oven to 300°F (149°C).
- Process 1 cup (200g) of sugar in a food processor until superfine, about 10 seconds.
- In a grease-free bowl, whip the egg whites on medium-high speed until foamy and soft peaks form, about 2–3 minutes. Add the cream of tartar and gradually incorporate the superfine sugar. Beat until glossy stiff peaks form, approximately 3 minutes, ensuring the meringue is smooth without granules.
- Spread a small amount of meringue in the corners of a 10×15-inch jelly roll pan and press parchment into place. Sprinkle 1/2 Tablespoon of granulated sugar over the parchment.
- Spread the meringue evenly in the pan and sprinkle the remaining 1/2 Tablespoon of sugar over the top. For larger sheets, cut parchment to 11×16 inches and press in similarly before spreading the meringue.
- Bake for 25–30 minutes until set and lightly golden, then cool for 10 minutes on a rack. Do not overcool to prevent cracking.
- While cooling, place larger parchment on a clean tea towel. Dust with confectioners’ sugar, then invert the meringue onto the parchment, removing the bottom parchment carefully. Dust more sugar on top and roll with the parchment and towel. Cool rolled for 45 minutes to 1 hour.
- Whip the heavy cream with 1/3 cup confectioners’ sugar and vanilla until soft peaks form. In the same mixer, beat cream cheese until smooth. Fold whipped cream into the cream cheese gently and use immediately or refrigerate for up to 3 days.
- Once cooled, unroll the meringue, spread the cream filling evenly, and top with lemon curd or jam if desired. Roll back up gently and place on a serving plate with garnishes as desired.
- Serve or refrigerate for up to 2 hours. For best results, slice with a serrated knife.
Notes
Ensure all bowls and equipment are grease-free for best meringue results.
Rolling the meringue gently helps prevent cracks and helps it maintain shape after cooling.
For added flavor, feel free to experiment with different fruit toppings and fillings.
Nutrition
- Serving Size: 100g
- Calories: 250
- Sugar: 17g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 60mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.