Cream Cheese for Meringue Rolls: Recipe + 16 Step-by-Step Photos

Meringue is a popular baked pastry made from sugar and egg whites. It first became known in the 17th century thanks to the culinary experiments of the Swiss pastry chef Gasparini. The name of the dessert comes from the picturesque village of Meiringen in Switzerland.

Meringue Roll with Cream Cheese Frosting - Step 11

Nutritional value per serving

322.5 kcal

Proteins: 5.6 g
Fats: 18.5 g
Carbohydrates: 35.4 g

*Nutritional value is calculated per 100g of ingredients

Total time: 55 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 1

Meringue quickly spread across Europe due to its long shelf life and wide culinary uses. It is used both raw and baked to make mousses, sponge cakes, tarts, soufflés, and more.

In 2001, the Texas company Wholesome introduced its signature recipe for a meringue roll with chocolate chips. Today, we'll learn how to make this exquisite dessert.

Recipe with step-by-step photos

Meringue roll with cream cheese

Ingredients

Servings

Meringue

Egg whites

6 pcs
Sugar

250 G
Cornstarch

25 G
Citric acid

0.5 tsp
Salt

0.25 tsp

Cream

Cream 33%

100 G
Cream cheese

150 G
Powdered sugar

20 G
Strawberry

200 G

Preparation

Step 1

Pour the egg whites into a deep bowl and season them with a little salt. If you're separating the yolks yourself rather than using a store-bought product, be careful not to let any yolks get into the mixture.

Step 2

Beat the egg whites with a mixer until they become white and foamy.

Step 3

Gradually add the mixture of sugar, cornstarch, and citric acid, whisking continuously until stiff peaks form. The sugar will make the meringue denser and more stable.

Step 4

Gently fold the meringue with a silicone spatula. Transfer the mixture to a baking sheet lined with 1.5–2 cm of parchment paper. You can use a spatula or a pastry bag to spread the meringue. Smooth the surface with a spatula.

Step 5

If desired, you can make some kind of pattern on the surface of the meringue.

Step 6

We bake the meringue in the oven, preheated to 140 degrees, for 30–35 minutes.

Step 7

Transfer the baked meringue to parchment paper and let it cool. To ensure even cooling, use a wire rack.

Step 8

For the cream, combine the cream cheese and powdered sugar in a bowl. Beat with a mixer until smooth. Powdered sugar will make the cream smoother, but you can also substitute it with finely crystallized white sugar.

Step 9

Pour in the cream. Continue whisking at medium speed. The higher the fat content of the cream, the thicker the mixture will be. Refrigerate the cream for 20 minutes.

Step 10

Apply the cream evenly onto the meringue using a spatula.

Step 11

Meringue Roll with Cream Cheese Frosting - Step 10-2

Sprinkle with finely chopped fruit as a garnish fillings.

Step 12

Meringue Roll with Cream Cheese Frosting - Step 10-3

Roll the roulade. Refrigerate for 2-3 hours to allow the dessert to soak.

Step 13

Decorate the roll with cream and fruit. Enjoy!

What goes well with meringue?

Meringue has a rather sweet taste, so it often requires a refreshing complement. The most popular combination is with fresh berries and fruits. For example, strawberries, cherries, kiwi, raspberries, and oranges are ideal. They have a slight tartness that perfectly balances the meringue's sweetness.

Jellies, mousses, and jams made from a variety of berries and fruits should be used in a duet with cooled baked meringue.

For lovers of classic, delicate desserts, a delightful combination of meringue and creamy filling is a delight. Whipped cream will soften the meringue layer and make it very airy. Buttercream and custard cream are also suitable.

When it comes to dough, almost any kind will work if you're making a cake. But meringue pairs best with sponge and shortcrust pastries.

Finally, various refreshing desserts, such as ice cream and sorbet, perfectly refresh the palate. By the way, on our website you can find great recipes for making authentic Italian gelato and French sorbet.