Cranberry and Almond Meringue Roulade

Chef Helene Henderson is obsessed with cranberries, which remind her of her native Sweden. Here, she serves them with a light, sweet, soft meringue rolled around fluffy whipped cream.

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  • Servings: 8 to 10

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  • 2 cups fresh or thawed frozen cranberries
  • 1 cup water
  • 1 3/4 cups sugar
  • Vegetable oil, for brushing
  • 4 large egg whites
  • 1 cup sliced almonds
  • 1 cup heavy cream
  • 2 tablespoons crème fraîche

How to make this recipe

  1. Preheat the oven to 375°. In a saucepan, bring the cranberries, water and 1 cup of the sugar to a boil. Simmer over moderate heat, stirring, until the cranberries start to burst, 5 to 7 minutes. Let cool.

  2. Brush a foil-lined rimmed baking sheet with oil. In a stand mixer, whisk the egg whites at medium-high speed to soft peaks. Beat in the remaining 3/4 cup of sugar at high speed until the whites are stiff, 3 minutes. Spread the meringue onto the baking sheet in a 1/2-inch-thick rectangle. Top with the almonds and bake in the center of the oven for 15 minutes, until springy. Slide the meringue and foil onto a rack; cool completely.

  3. Beat the heavy cream and crème fraîche at medium speed until soft peaks form.

  4. Cover the meringue with a sheet of foil and top with a baking sheet. Invert the meringue onto a work surface and remove the rack and top layer of foil. With a long side facing you, spread the cream over the meringue, leaving a 2-inch border. Using a slotted spoon, scatter the cranberries on top; reserve the syrup. Starting at the long side nearest you, carefully roll up the meringue. Transfer to a platter and refrigerate until chilled, at least 1 hour or up to 5 hours. Using a serrated knife, cut the roulade into slices and serve, passing the reserved syrup at the table.

Contributed By Photo © Luis Garcia Published January 2015

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