Equipment
* optional
Ingredients
Meringue Base
- 4 egg whites, room temperature
- 200 g caster sugar
- 5 ml white wine vinegar
- 5 g cornstarch
- 50 g roasted hazelnuts, finely chopped
Filling
- 300 ml heavy whipping cream, cold
- 15 g icing sugar, sifted
- 5 ml vanilla extract
- 50 g white chocolate, coarsely grated or finely chopped
- 150 g mixed citrus segments, membrane removed, drained well
Nutrition (per serving)
Method
Preheat the oven to 160°C (320°F). Lightly grease a 23x33cm baking sheet and line it with parchment paper.
In a spotlessly clean mixing bowl, beat the room temperature egg whites on medium speed until soft peaks form.
Increase the mixer speed to medium-high and mix in the caster sugar one tablespoon at a time. Continue mixing until the meringue is stiff, glossy, and the sugar is completely dissolved.
Gently fold the white wine vinegar, cornstarch, and finely chopped roasted hazelnuts into the glossy meringue using a large metal spoon or spatula, keeping as much air in the mixture as possible.
Shape the meringue by spreading it evenly onto the prepared baking sheet with an offset spatula, smoothing the top into an even layer.
Bake in the preheated oven for 25 to 30 minutes. The meringue is ready when it has formed a delicate crust and feels slightly springy to the touch.
Remove from the oven and allow the meringue to cool in the pan for 5 minutes, then turn it out onto a fresh sheet of parchment paper dusted lightly with extra icing sugar. Peel away the original baking parchment and cool completely on a wire rack.
Whip the cold heavy whipping cream, sifted icing sugar, and vanilla extract in a chilled bowl until stiff peaks form.
Assemble the roulade by spreading the whipped cream evenly over the cooled meringue, leaving a small 2cm border around the edges. Scatter the drained citrus segments and white chocolate evenly over the cream.
Roll the meringue tightly, starting from one of the short ends. Use the underlying parchment paper to lift and encourage the meringue to roll over itself. Transfer to a serving platter, seam side down.
Chill the finished roulade in the refrigerator for at least one hour to allow the layers to set before slicing.
Chef's Notes
- Ensure your mixing bowl and whisk are completely free of grease before whipping egg whites. Wiping them with a little lemon juice or white vinegar provides excellent insurance.
- Patience is critical when adding sugar to the egg whites. Adding it too quickly can deflate the meringue and result in a granular, weeping texture after baking.
- When segmenting the citrus fruits (supreming), do so over a separate bowl to catch the juices. Use only the drained segments for the filling to prevent a soggy meringue.
- Do not panic if the meringue cracks while you roll it. Cracking is completely normal for a roulade and actually enhances its appealing, rustic appearance.
Storage
Refrigerator: 24 hours — Store in an airtight container. The meringue will soften as it absorbs moisture from the cream, so it is best enjoyed within 24 hours.
