Blog Flog: Cranberry-Orange Meringue Roulade

Cranberry Meringue Roulade

In general I’m not a very gadgety person, but there are a few kitchen tools I can’t be without, and one is a stand mixer. I was asked to take an Oster® Brand stand mixer for a spin (see what I did there?) and used it as an excuse to also test out a dessert I’ve been meaning to try for ages – a rolled meringue roulade, which sounds far more fancy and sophisticated than it actually is.

Cranberry Meringue Roulade 3

A roulade is really anything rolled up, and in this case, meringue is spread out and rolled into a log around tart berries and cream – essentially the same ingredients as a pavlova, which just might be my favourite dessert ever. As much as I love plum pudding and the chocolate bundt cake old family friends bring over every holiday, after a big turkey dinner I don’t want something heavy – I love the sweet-tartness and acidity of something made with meringues and tart fruit and cream. This would be fab spread with lemon curd or filled with berries, but I wanted to make it festive – and what’s more sweet-tart than cranberries spiked with orange?

Meringue for roulade

Most roulades are made in a jelly roll pan but I used a 9×13-inch, thinking that most people don’t own a jelly roll pan per se, and rimmed sheet pans can vary. This worked, even though as I was rolling and it split a bit I thought it was going to structurally fail, but in the end it was perfectly fine and held up perfectly on the table without collapsing or melting into itself. I love things that are perfectly imperfect, and totally delicious. Plus, any meringue-fruit-cream combo has a built-in failsafe: if it deconstructs itself, you can always call it Eton Mess and pretend you intended for it to be that way.

Assembling the roulade

A lot of meringue roulade recipes add mascarpone or thick yogurt to the cream, presumably to stabilize it further, but it wasn’t necessary – although it would be delicious and worth a try. Of course, beating the egg whites and then the cream is an essential part of the process, and the Oster® Brand stand mixer that arrived in the mail last week (early Christmas!) was up for the task, whipping both effortlessly with the whisk attachment, and spraying none of it over the edge of the bowl and onto the walls.

Cranberry Meringue Roulade 2

I posted a video on Facebook, if you’re so inclined to see the whole process. This will be on our table on Christmas eve! Merry Christmas, all!

Cranberry Meringue Roulade 1

Thanks again to Oster® Appliances for sending a mixer, and sponsoring this post! This kind of support allows me to spend more time sharing recipes here, which I love the most.

Cranberry Meringue Roulade
Cranberry Meringue Roulade

Cranberry-Orange Meringue Roulade


December 22, 2017



2 cups fresh or frozen cranberries

1/2 cup sugar

1/2 cup orange juice (or water, with some grated orange zest)


4 large egg whites

1 cup sugar

1 tsp cornstarch

1 tsp white vinegar

1 tsp vanilla


1 cup whipping cream

2 Tbsp icing sugar

icing sugar and/or grated white chocolate, for sprinkling


1Preheat the oven to 325?F.

2In a medium saucepan, combine the cranberries, sugar and orange juice over medium-high heat. Bring to a boil, reduce the heat and cook, stirring occasionally, until the berries begin to pop and the sauce thickens. Transfer to a bowl and refrigerate until chilled. (You can do this part up to 3 days ahead.)

3To make the meringue, put the egg whites in the clean stainless steel bowl of your Oster® Brand stand mixer with the whisk attachment and in a small bowl or measuring cup, stir together the sugar and cornstarch to get rid of any lumps. Beat the egg whites until they’re foamy, and the whisk starts leaving a trail through the whites. Add the sugar mixture gradually, beating on high speed until the sugar is all incorporated and the whites are stiff and glossy. Beat in the vinegar and vanilla.

4Spread into a parchment-lined 9x13-inch pan and bake for 30 minutes, or until puffed, pale golden and set. Invert onto another piece of parchment (or a clean tea towel) that has been sprinkled with icing sugar and peel the parchment off the bottom of the meringue. Meanwhile, beat the cream and icing sugar until it holds soft peaks.

5Spread the whipped cream over the meringue and drop spoonfuls of cranberries over the cream, reserving a few spoonfuls to dribble overtop if you like. Starting at a short end, quickly and gently roll the meringue into a log—don’t worry if it cracks—and transfer to a serving platter. Top with icing sugar, grated white chocolate and the reserved cranberry sauce, if you like. Serves 8.


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4 comments on “Blog Flog: Cranberry-Orange Meringue Roulade

  1. florapie
    December 24, 2017 at 11:47 am

    This is in the oven right now! Your written instructions are missing the details on when to add the vinegar and vanilla, but it’s clear from the video. Thanks for a new dessert idea!

    • Julie
      December 28, 2017 at 12:11 pm

      Oops, sorry about that! Honestly I only add the vinegar and vanilla about half the time, so it doesn’t matter either way. This is what happens when I try to get stuff up at 5pm on the Friday before Christmas 🙂

  2. Carole Peterson
    December 24, 2017 at 4:23 pm

    Also recipe says 2 tsp cornstarch but video says 1. It is in th e oven now. I love your blog but you should have caught that.

  3. florapie
    December 24, 2017 at 7:54 pm

    This was a huge hit- I did the meringue in a cookie sheet rather than a 9×13 pan as I needed to serve 9. Mixed the leftover goo and whipped cream together, and dolloped on each serving. Thanks for a great recipe!

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