If you like flavors that are a mix of tart and sweet, then this Lemon Walnut Meringue Roulade is the dessert for you. I’m not a gluten-free baking expert but somehow, this recipe I made doesn’t require any use of flour at all. The main ingredients include egg whites, lemon and ground up walnuts.
Lemon Walnut Meringue Roulade is an homage to a Filipino Dessert called Brazo de Mercedes, a similar rolled meringue with a custard filling. The flavor of the Filipino Brazo is delicately sweet (not tangy) and custardy. Since I like tart desserts, I wanted the usually mild meringue to be full of flavor. The simple walnut filling compliments the lemony meringue and adds texture to an otherwise almost too fluffy dessert.
The flavor profile for this dessert is tangy and mildly sweet. The addition of strawberries lends a fruity berry flavor. Any fruit may be added to the recipe. Think of this Lemon Walnut Meringue as a base. It’s your canvass. Add fruit, cream, chocolate, or even cheese – hey, why not? Be creative, have fun, make it yours.
Notes on Lemon Walnut Meringue Roulade
- start whipping egg whites on low
- gradually increase speed of mixer once sugar is dissolved
- add lemon gradually at soft peak stage
- continue whipping meringue to stiff peaks
- here’s a helpful video about whipping egg whites by Everyday Food
- store in refrigerator for 3 days
Recommended Fruits to use:
- Mango
- Blueberry or Raspberry
- Apples
- Pears
Is the sauce necessary?
The sauce is optional. Jellies or Jams can also be used for the dessert and will compliment the flavors of the tart meringue well. For this dessert, I cooked down strawberries with some water and light corn syrup. I processed the mixture in a food processor and strained it.
Lemon Walnut Meringue Roulade
Ingredients
- For Meringue6 egg whites1/2 tsp cream of tartar1 cup sugar1/4 cup lemon juice For Filling3/4 cup chopped walnuts lemon zest from one lemon1/8 tsp vanillasugar according to tastewater as needed GarnishSliced StrawberriesStrawberry Sauce
Instructions
- For Walnut FillingMix all ingredients in food processor
- Process to desired consistency by adding water
- Add sugar according to taste
- For Lemon Walnut Meringue RouladeWipe tools with lemon juice
- Preheat oven to 350 degrees
- Line a 9 x 13 sheet with parchment paper
- Whisk egg whites on low until frothy
- Gradually add sugar per tablespoon
- Egg whites will turn white and fluffy
- Gradually add lemon juice
- Whisk on medium speed until smooth, shiny, and forms stiff peaks
- Spread meringue evenly on cookie sheet
- Bake for 13 to 15 minutes until golden brown
- Remove from oven and cool (meringue will deflate)
- Line walnut filling on meringue, spread gently
- Lift parchment from one end and start rolling carefully
- Serve with strawberry sauce and fresh strawberries (optional)
Notes
- start by whipping egg whites on low
- gradually increase speed of mixer once sugar is dissolved
- whip meringue to stiff peaks
- can be stored in refrigerator for 3 days
What to do with extra egg yolks? Try this scrumptiously smooth and creamy Leche Flan Recipe!
Want to try and make Brazo de Mercedes? Here is a recipe from Kawaling Pinoy.
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