Light as air, delicately crisp on the outside, and soft and marshmallowy within, this homemade meringue roulade is a show-stopping dessert worthy of a special occasion. It’s naturally gluten free, endlessly customizable, and tastes even better than it looks.
Think of this meringue roulade as pavlova‘s soft, flexible cousin—the kind you can roll up with clouds of cream filling, tangy lemon curd, or your favorite jam. The texture is what makes this dessert unforgettable: delicately crisp on the outside, soft and marshmallowy inside, and melt-in-your-mouth creamy.
I’ll walk you through every step, including all my best tips for preventing cracks and getting that beautiful swirl, so you can feel confident in giving it a try.
Why You’ll Love This Meringue Roulade
- Light and airy, not overly sweet
- Endless filling and topping variations
- A naturally gluten-free recipe
- A challenging recipe worthy of your baking bucket list. It’s been on mine for a long time!
One reader, Kalani, commented: “I was so excited to make this for Easter! As instructed, I read all the way to the end and followed the directions exactly. It was SO good and such a beautiful dessert. It was light and lovely. I also made the lemon curd as suggested, and those were our favorite bites! ★★★★★“
Another reader, Jordan, commented: “This is a slightly challenging yet rewarding recipe! Definitely something different that will surprise guests and so customizable as well! Some skill involved, but Sally’s instructions are so helpful and specific, it’s hard to go wrong! ★★★★★“
Another reader, Amy, commented: “I never thought I could make such an elegant dessert. It was time consuming but so worth it. It looked good and tasted great! Made my own lemon curd, too! Next time I will try a mocha filling. Thanks for another great recipe and for making me go out of my comfort zone! ★★★★★”
A meringue roulade is one of those desserts that looks effortlessly elegant, but in reality, it requires precision, patience, and a careful hand. From properly whipped egg whites to perfectly judged bake time and a confident (but gentle) roll, every stage matters.
But that’s exactly what makes it so rewarding. Just like when making French macarons, if you take the time to thoroughly read through all the instructions and success tips before you begin, you’ll be rewarded with a meringue roulade with a delicately crisp exterior, a soft, marshmallow-like interior, and a beautiful spiral of cream and fruit.
Let’s walk through it thoroughly so you can approach it with confidence… and realistic expectations!
Ingredients You Need for Meringue Roll & Why
Meringue relies on just a handful of ingredients, so each one has an important job to do:
- Egg Whites: Use room-temperature eggs for maximum whipped volume. Tip: Separating eggs is easier to do when the eggs are cold (less chance of the yolks breaking), so separate them right after taking them out of the refrigerator, and then let the whites come to room temperature before using in the recipe.
- Sugar: Stabilizes and sweetens the meringue. You need superfine sugar, which is quick to make from granulated sugar. Simply pulse it in a food processor to break the crystals down finely. This is crucial for ensuring the sugar will fully dissolve in the meringue.
- Cream of Tartar: You need an acid to help the egg whites hold onto air and, like the sugar, prevent the egg whites from collapsing. If you don’t have cream of tartar, you can substitute white vinegar instead (you won’t be able to taste it).
- Cornstarch: Keeps the inside soft and marshmallowy. While corn is naturally gluten free, some brands may be processed on shared equipment with wheat, so checking for a “gluten-free” label is best practice if you need this dessert to be gluten free.
- Vanilla & Salt: Both for flavor.
Before You Begin: Read This First
If you’re new to meringue, expect a learning curve. My team and I had many meringue roulade fails along the way. Don’t get discouraged, and don’t throw out your hard work. Never underestimate the power of garnishes like whipped cream, white chocolate shavings, or fresh fruit to camouflage cracks. It will still taste incredible. 😉
This is not a “set it and forget it” recipe.
Here are the critical factors:
- Humidity matters: Moist air can prevent proper crisping
- Mixing precision is key: Under- or over-whipped egg whites will fail
- Bake time is nuanced: Even 2–3 extra minutes can make rolling difficult
- Timing the roll is crucial: Too hot = fragile; too cool = cracking
The goal is a meringue that is:
- Firm and glossy before baking
- Lightly crisp on the outside
- Soft and flexible inside (so it rolls)
Step by Step: How to Make a Meringue Roulade
Unless you happen to have superfine or caster sugar on hand, the first step is to pulse granulated sugar in a food processor to reduce the size of the sugar crystals:
Then go ahead and start whipping the egg whites. Once they’re foamy and have increased in volume, add the cream of tartar, then begin adding the sugar, a Tablespoon at a time, with the mixer running.
- Why add sugar gradually? If you add the sugar all at once or too quickly, it would result in a dense, unstable meringue.
Whip until the meringue is glossy and holds stiff peaks. If you stop the mixer and lift up the whisk attachment, the peak shouldn’t move or fall off the attachment.
Mix in the remaining meringue ingredients. Now it’s ready to be spread in the pan, and I have some helpful tips for this step.
Prep the Pan
Here’s my team’s favorite trick: Use a little of the meringue as the “glue” to secure the parchment paper to the pan. Dab a bit of meringue in each corner of the pan, then press the parchment into place so it sticks. This makes spreading the meringue into the lined pan SO much easier, trust me!!!
And one more detail: Sprinkle a little bit of granulated sugar very lightly over the parchment paper before you spread the meringue into the pan. This helps prevent it from sticking to the parchment.
Then spread the meringue evenly to the edges of the pan. A small offset spatula is the best tool for spreading this meringue. Sprinkle a bit more sugar over the top before baking.
- Why? The dusting of sugar on top melts when it hits the oven, then recrystallizes as the meringue bakes. The result is a crisp exterior, which is a wonderful contrast to the soft, marshmallowy center inside your roulade.
The meringue will puff up in the oven. The top should be just set (not wet or tacky) and if you touch it gently with your finger, it should feel lightly crisp on the surface, but springy beneath. Visually, it should still be pale in color, and just barely golden on top.
Here’s What We Learned When Rolling the Meringue
Like with any cake roll, such as this chocolate cake roll, rolling the meringue first without the filling is key for “training” the structure. Does that make sense?
Be sure the meringue is still warm for this step. If you let it cool for too long, it will crack. In our testing, we found just 10 minutes of cooling is the sweet spot, so set a timer once the meringue comes out of the oven. During this time, prepare for rolling:
Place a clean kitchen towel on the counter, then place a piece of parchment on top, aligning one of the short ends with the bottom end of the towel. Dust a little confectioners’ sugar over the top of the parchment.
After 10 minutes of cooling, loosen the corners of the parchment from the pan, and carefully invert the meringue onto the prepared parchment/towel.
Slowly peel off the bottom parchment that baked under the meringue. Dust the meringue with a little more confectioners’ sugar, then place a fresh sheet of parchment on top.
Starting at the bottom, begin gently rolling the meringue up with the parchment and the towel. Tips for the first roll:
- Roll gently but confidently.
- Don’t compress too tightly.
- Let it cool completely in this shape (about an hour).
Make the Cream Filling
The cream filling we’re using in this meringue roulade is a slightly thicker, more stable version of regular homemade whipped cream. We’re using cream cheese here, but you could also use mascarpone instead if you’d prefer, like we use for the filling of this fruit tart.
Whip cream, sugar, and vanilla into soft peaks; then, beat cream cheese until smooth; and finally, mix it all together:
Unroll the cooled meringue gently.
***Some cracking is expected!*** But if your meringue roll falls apart in pieces, it was likely over-baked, or else cooled for too long before rolling. All is not lost—you can try to piece it together and spread the filling on top.
Spread the cream filling evenly over the unrolled meringue. If you’d like to add some extra flavor here, dollop some spoonfuls of lemon curd and/or raspberry jam (or your preferred flavors!) over the top.
Final Roll
Roll it back up without the towel and parchment, using the bottom piece of parchment to help guide you. Tips for the second roll:
- Move slowly and evenly.
- Lift up the bottom piece of parchment to help ease the roll over onto itself.
- Accept minor cracks—they’re part of the meringue roulade’s rustic charm!
Variations & Customizations
Decorate your meringue roulade however you like!
Some garnish ideas:
- Piped dollops of whipped cream
- Fresh berries and sliced fruit
- A sprinkling of chopped pistachios
- Fresh mint sprigs or edible flowers
- Chocolate or white chocolate curls or shavings
- Sugared cranberries
For an alternate filling, you could try:
- The mascarpone cream from this fruit tart
- Homemade whipped cream
- Mocha whipped cream
- Pastry cream
- All lemon curd
I consider this meringue roulade an advanced baking recipe because it requires technical precision and asks you to pay attention to visual cues. The reward for your effort is something truly special, though: a dessert you will feel VERY proud to say you made from scratch.
Bragging rights!
And don’t stress too much about the aesthetics… those soft swirls and delicate cracks are part of its charm, and how the meringue roll looks is absolutely less important than how it tastes.
A few small cracks are totally normal! Large cracks usually mean it was either over-baked, cooled for too long before rolling, or rolled too tightly.
Humidity can affect meringue. Sugar attracts moisture from humid air, causing the meringue to become sticky and unstable. If you have issues with the meringue sticking too much to the parchment it baked on when you peel it off, check to make sure you sprinkled the parchment with granulated sugar before you spread the meringue in the lined pan.
It’s normal for meringue to weep (leak liquid) after a while (such as if you refrigerate the meringue roll overnight), but if you notice it happening right away, this could be due to under-beating or the sugar not fully dissolving, which results in an unstable structure that releases moisture. If the sugar is not fully dissolved, it breaks down and creates a syrup that leaks. Be sure to start with superfine sugar and whip until your meringue has stiff peaks.
This meringue roulade is best enjoyed right away, but, if necessary, you can assemble it a couple of hours in advance. Expect the meringue to soften over time, however, and the roll to sink and/or flatten out. You will have better results if you make both the meringue and cream filling ahead but wait to put them together/assemble the roll until just before serving. See the recipe Notes below for make-ahead instructions for the individual components.
You can use a larger baking sheet, such as a half sheet pan. Cut your parchment paper to approximately 11×16 inches in size, dot a little of the meringue on each of the four corners, then flip it over and press the parchment on the baking sheet to secure it in place. Spread the meringue evenly on the parchment, leaving about a 1-inch inch border all the way around.
Meringue Roulade
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours, 30 minutes (includes cooling)
- Yield: serves 8-10
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Gluten-Free
Description
Light as air, delicately crisp on the outside, and soft and marshmallowy within, this homemade meringue roulade is a show-stopping dessert worthy of a special occasion. Start by making a billowy whipped meringue, bake it just until set, then roll it up with a lightly sweet vanilla cream filling and your favorite flavors of jam or curd (we love this with lemon curd and raspberry jam!). Read through the entire recipe before beginning, and avoid making this on very humid days, as moisture in the air can affect the meringue’s texture.
Ingredients
Meringue
- 5 egg whites, at room temperature (150g) (use the yolks for lemon curd!)*
- 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
Cream Filling
- 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
Garnishes (Optional)
- 1/2 batch homemade whipped cream
- Fresh fruit such as berries and lemon slices
- Crushed pistachios
Instructions
- I recommend reading this recipe in full before beginning, including the recipe Notes below and the troubleshooting and FAQ above. This helps set you up for success!
- Make the meringue roll: Preheat the oven to 300°F (149°C).
- In a food processor, process 1 cup (200g) of sugar until superfine, about 10 seconds.
-
In a completely grease-free bowl, using a stand mixer fitted with a whisk attachment or a handheld mixer, whip the egg whites on medium-high speed until foamy and soft peaks form, about 2–3 minutes. Add in the cream of tartar. With the mixer running on medium-high, begin adding the superfine sugar, 1 Tablespoon at a time. Once all of the sugar has been added, turn the mixer up to high speed and continue beating until glossy stiff peaks form, about 3 minutes (or a little longer if using a handheld mixer). The peaks should be stiff enough that you can hold the whisk upright and the peaks won’t droop. Rub a small amount of the meringue between your fingers. If you feel any sugar granules, keep beating until smooth. If not, it’s ready for the remaining ingredients. Add the cornstarch, vanilla, and salt, and beat on low speed just until combined, about 10 seconds.
- Prepare the pan: Spread a little of the meringue in each of the corners of a 10×15-inch jelly roll pan (or any similar size) and then press the parchment paper into the pan, to help “glue” it into place. (This makes spreading much easier!) Lightly sprinkle about 1/2 Tablespoon of granulated sugar over the parchment.
- Spread the meringue in an even layer in the pan. An offset spatula is helpful here. Sprinkle the remaining 1/2 Tablespoon of granulated sugar evenly over the top. If you’re using a larger baking sheet, cut your parchment paper to 11×16 inches in size, and dot a little of the meringue on each of the four corners, then flip it over and press the parchment on the baking sheet to secure it in place. Spread the remaining meringue on the parchment, leaving about a 1-inch border all the way around.
- Bake for 25–30 mins. The meringue should look set and just barely golden on top, pull slightly away from the parchment edges, and if you touch it gently, feel crisp on top but springy under the surface.
- Remove the pan from the oven and set on a cooling rack. Let the meringue cool for just 10 minutes. If it cools for too long in this step, it’s much more likely to crack. It will deflate a bit as it cools.
- Prepare to roll: As the meringue cools, place a piece of parchment paper (larger than 10×15 inches) on top of a clean tea towel flat on the counter. Align one of the short edges of the parchment close to one end of the towel. Using a fine mesh sieve, dust the parchment with about 1 Tablespoon of confectioners’ sugar. After 10 minutes of cooling in step 8, invert the meringue onto the parchment. Carefully peel off the parchment paper that was on the bottom of the meringue as it baked. Dust a little more confectioners’ sugar on top, then cover with a new piece of parchment. Starting with the short end aligned with the end of the towel, gently roll the meringue up with the parchment and the towel. Do this slowly but steadily, and avoid rolling it too tightly. Allow the meringue to cool at room temperature rolled up in the parchment/towel, about 45 minutes to 1 hour. Feel free to set it aside at room temperature for up to 1 day.
- Make the cream filling: Using a handheld or stand mixer fitted with a whisk attachment, whip the heavy cream, confectioners’ sugar, and vanilla on medium-high speed until soft peaks form, about 2–3 minutes. Transfer the whipped cream to another bowl. Place the softened cream cheese in the mixer bowl (no need to clean it first) and beat with the whisk attachment on medium-high speed until completely smooth.
- Add the whipped cream back into the bowl with the cream cheese. Mix on medium-low speed until just combined. Use right away (next step), or cover and refrigerate the filling for up to 3 days before using.
- Once the meringue roll has cooled, gently unroll, and discard the top piece of parchment. Spread the cream filling evenly over the top. Spoon dollops of curd and/or jam on top, if using. Gently re-roll the meringue with the filling. If it’s helpful, lift up the bottom piece of parchment underneath the meringue to help ease the roll over onto itself. Transfer the meringue roll to a serving plate. Garnish as desired. I used a half batch of whipped cream piped with Wilton 1M piping tip, crushed pistachios, and lots of fresh fruit.
- Serve immediately or refrigerate for up to 2 hours. Expect the meringue to weep or deflate slightly in the refrigerator the longer it sits. A large serrated knife works best for slicing.
- Cover and store leftover meringue roulade in the refrigerator for up to 2 days. The meringue will soften over time, and may weep some liquid, but that shouldn’t affect the taste.
Notes
- Make-Ahead Instructions: Meringue roulade is best enjoyed the day it’s made. The meringue will soften and weep droplets of moisture over time. You can make the meringue (through step 9) a day in advance, and let it sit at room temperature, rolled up in the towel. You can make the cream filling up to 3 days in advance and store it, tightly covered, in the refrigerator until ready to use.
- Special Tools (affiliate links): Egg Separator | Food Processor or Blender | Electric Mixer (Handheld or Stand) | 10×15-inch Pan | Parchment Paper | Small Offset Spatula | Fine Mesh Sieve
- Egg Whites: Eggs separate easier when cold, but room-temperature egg whites whip faster and into greater volume than cold egg whites. So separate your eggs while cold, then allow the egg whites to come to room temperature before beginning. Use some of the yolks to make lemon curd!
- Sugar: You need superfine or caster sugar so it dissolves fully in the egg whites. To avoid tasting sugar granules, pulse 1 cup granulated sugar in a food processor. You now have superfine sugar to use in the recipe.
- Acid: Instead of the 1/2 teaspoon of cream of tartar, you can substitute 1 teaspoon of white vinegar, apple cider vinegar, or lemon juice.
- Gluten Free: This recipe is naturally gluten free. However, some brands of cornstarch may be processed on shared equipment with wheat, so if needed, check for a labeled gluten free cornstarch.
Reader Comments and Reviews
Delicious! And the directions are so clear, it’s easy to make. Will definitely be making this again!
The recipe stated high humidity affects a Meringue Roulade… and at 70% humidity today, the meringue definitely won that battle! It might have more cracks than a sidewalk, but it’s what’s on the inside that counts: a cream cheese whip filling with raspberry jam and lemon curd. It’s a bit “rustic” looking, but absolutely yummy. Plus, I got to use my mom’s press for the whipped cream topping, which made it extra special. ✨
The flavor of this meringue is great. However I was unable to make mine into a Roulade. I may have over baked it or under whipped it. I layered the broken pieces of meringue, the cream filling and lemon curd into a glass bowl. Topped with whipped cream and berries. I ended up with a delicious Trifle or Eaton Mess. 5 star flavor. 3 star method.
All of the elements were delicious, but my meringue cracked into four pieces. It still rolled, but there wasn’t a clear spiral. I used the recipe filling and peach basil jam. I decorated with whipped cream stabilized with sour cream and fresh berries.
Not the easiest recipe to make….it helps to have prior meringue experience. However, the taste was superb…especially with the lemon curb!
This recipe was amazing, the meringue was super fluffy and delicate with an amazing flavor. The recipe was easy to understand, and was a great challenge that was totally worth the work and precision. I’ve made meringue before, but this has been the first time I was able to get it fully smooth.
This turned out so good, I used a guava spread which was amazing! We had a Passover/easter celebration and this was a hit with everyone!
Made this yesterday for an Easter dinner and would make again, though my presentation was rather “rustic,” shall we say? The whipping cream/cream cheese filling takes it up a notch (a bit cheesecake-ish), and I think the thickness of it works well with the roll-up. Would also be good with plain whipped cream. I added homemade lemon curd, which I consider not-optional, and also added blueberry jam. I think if were better at rolling, some of that extra filling might not have squished out as I rolled – lost most of the jam. This served 12, with very thin slices, which was just fine after a big meal! Love that it’s a GF option!
This was quite a challenge for me but holy cow it was SO GOOD!!! I made it for our Easter dinner and it was a crowd favorite. I even made the homemade lemon curd. Chefs kiss!
This was the star of our Seder! Accidentally added 1.5 tsp of cream of tartar instead of .5, but still came out great.
This recipe was an absolute delight to follow, with its crystal-clear steps and beautifully detailed pictures guiding me effortlessly. Not only did the roulade come out perfectly, capturing that light and airy texture, but it also impressed my hubby with its stunning presentation.
This is a deliciously sweet and light dessert. I made it for Easter. Did it crack, yes! Was there high 80% humidity, yes! Did it stop me, no! The cream filling acted a bit like a glue and helped it hold together. I enjoyed the challenge and the results. It was still pretty and presentable.
I definitely didn’t make this the prettiest, but boy was it delicious! Adding whipped cream definitely hides a lot of mistakes, so utilize it! Even though I broke my meringue, it was delicious, light, fluffy, and perfect for spring!
This was much easier than I thought! Follow the directions carefully, and you’ll be so happy with the results!
My first attempt didn’t work well, unfortunately. I had significant issues with cracking and the whole thing fell apart. It tasted good though, so curious to give it another try!
I live at elevation near Denver. I don’t typically make altitude adjustments to recipes, but might need to do more research on adjustments for meringue.
I had fun making this. My family really enjoyed eating it also!
The recipe was easy to follow and individually each part tasted great. However after just a few hours assembled the meringue was starting to get soggy. I would reuse the recipe but instead make mini pavolas and add the cream, lemon curd, and berries as toppings right before serving.
It tasted great but very rich. I definitely had some issues rolling and assembling it.
I loved this recipe! The roll didn’t cooperate, so I baked it like the mille-feuille! It was delicious and absolutely so fun to make!
I accepted my first challenge and what a good one it was.
The Meringue Roulade is not that hard to make thanks to Sally’s wonderful tips.
Don’t overlook them!
I can’t wait to make this again.
Looks delicious, I don’t have a 10×15 inch pan. What other size pans would you recommend?
Hi Lily! See the FAQ section above the recipe for our recommendations. A half sheet 12×17 inch will work! Happy baking!
Sally you are truly the Queen of baking!
Hi Sally I’m excited to try this. I plan on making it on Easter morning before we head to my daughters (5 min drive) should this be refrigerated or left on the counter once we get there. I see you stated it should be eaten within 2 hrs. Thank you!
Hi Tracy, either is fine for a couple hours, but I would refrigerate it because of the cream filling. Plus, it’s tasty when it’s cold!
Awesome bakes Salley. I learned how to make lemon curd poppy seed from the British Baking show, & meringue is difficult. Small kitchen & no mixing bowls just spatula & whisks!
I’ve made another version of this several times that’s a lot less sweet, for instance no cream cheese, meringue is sweet but the whipped cream is not… I’ll have to give this one a try! I consider the meringue roulade both the easiest and most difficult thing to make. The recipe itself is super simple, but the ROLLING! That can be a bear to get right! My favorite combo has been whipped cream and fresh pitted cherries as a filling, pecans and angel flake coconut on the outside crust. When you get it just right, it’s hard to beat! Soft and chewy, not too terribly sweet but delicious, it’s strongly one of my favorite desserts for sure.
Hi! Hubby loves coconut so I was thinking of adding toasted coconut to your pastry cream recipe. Should I add some coconut extract as well or just use your coconut cream pie filling instead? Thank you!!
Hi Terry, you can absolutely add some coconut extract to our pastry cream recipe. What a delicious combination! We can’t wait to hear how it goes for you.
Looks impressive and the taste is next level. Easy steps to follow and not a time consuming dish to make.
Sally, MY HERO. A local patisserie near me made these. They were instantly one of my favorite things. Recently the owner closed the business to make a career change, and I’ve been missing my roulade.
I’m allergic to corn. Will arrowroot work as a substitute to corn starch in this recipe?
Hi Sandra, though I haven’t tested it, I believe that sub would work nicely.
Would it even be worthwhile to try this with dairy-free alternatives? My daughter is allergic to dairy (casein) and I’m always looking for options when she comes over.
Hi Roberta! You can fill with jam, lemon curd, or a dairy-free whipped topping. You can also make whipped “cream” from full-fat canned coconut cream. (I don’t have a recipe for that but you can find some great ones online! It’s very simple.)