While I did not achieve a true roulade when I made this, it was quite tasty. And truly, taste IS what matters, right?
- 5 large egg whites
- 1 1/4 cups granulated sugar
- 3 TBS shelled pistachio nuts, finely chopped
- confectioner’s sugar for dusting
- 1 1/4 cup heavy cream
- 1/2 cup strawberry jam
Preheat the oven to 400F. Line a 9x13in baking sheet with parchment paper. Grease.
In a stand mixer with the whisk attached, whip the egg whites until foamy. Gradually add the sugar, a teaspoon at a time, and still on high speed, whisking well between each addition. Whisk until very, very stiff and glossy and all the sugar has been added.
Spread the meringue mixture into the prepared baking sheet, sprinkle with the finely chopped pistachios. Bake for about 8 minutes until very golden-brown. Lower the oven to 320F and bake for 15 minutes more until firm to the touch. Remove and turn upside down on a piece of parchment paper. Carefully peel the baking paper from the base of the meringue and leave it to cool for about 10 minutes.
Whip the heavy cream to soft peaks. Carefully fold in the strawberry jam. Don’t over mix as you want streaks of jam.
Spread the strawberry cream over the cooled meringue. Carefully roll from the long side. The meringue will be a little crumbly. Just be careful as you roll. Plate with the fold on the bottom
To serve, dust with confectioner’s sugar
When I went to roll mine it more folded than rolled. I just went with it.
This cut like a dream.
Store in the refrigerator.
Keywords: meringue, roulade, meringue roulade, cold dessert, strawberry cream