These days, meringue desserts seem to come out of my oven at a higher frequency than any other. You might say we are obsessed with them. For one, they are naturally gluten-free and two, everyone just really enjoys them! In my humble opinion, meringues live their best life when tumbled together with barely-sweetened cream and fresh fruits. If you’re feeling extra, a citrus curd adds a rich dimension while conveniently using up orphaned egg yolks from making the meringue. If that’s not delicious serendipity, I dunno what is. In this luxurious Honey Cardamom Meringue Roulade with Mandarin Curd, there is billowy whipped cream kissed with honey and orange blossom water, dribbles of luscious mandarin curd, and fresh juicy mandarin segments. All of it gets rolled up snug as a bug inside a marshmallow-y duvet of cardamom-flavored meringue. More fresh fruit and a smattering of crunchy slivered almonds on top is the perfect touch for a beautiful presentation and for each perfect, textured bite.
I am so keen to share this recipe with you, my third of six in collaboration with All Clad Canada! I kicked the campaign off with two delicious savory recipes shared on the blog over the last months — this Spaghetti with Clams and Shishito Peppers and this Whole Roasted Duck with Plum Butter Glaze + Slaw. Hey, I reckoned it was about time for dessert!
With each series of products sent by All Clad for my recipe development, I’ve become increasingly smitten with the brand. Like, head over heels. Today’s recipe for this divine Honey Cardamom Meringue Roulade with Mandarin Curd features several tools from All Clad’s 5-Pc Silicon Tools Ultimate Set and the baking sheet pan from the Pro-Release Bakeware 5-Pc Set.
All-Clad Pro-Release Bakeware 5-Pc Set
I was immediately impressed with the attention to detail behind the oversized handles of the bakeware set. The sheet pan even has a thoughtfully-designed third handle for ease of pulling out of the oven! This is a clever feature I have never seen. Coming from someone who has an ever-present arrangement of oven burn marks on her forearms and hands, I really appreciate the ingenuity!
Each bakeware is constructed of heavy gauge aluminum steel with a durable ceramic-reinforced PFOA-free non-stick finish and is warp-free up to 450f. So it would seem, All Clad design and quality is not limited to its well-appreciated cookware. These qualities are well-translated into their bakeware and baking tools as well. It makes me so honored to be bringing these recipes to you in collaboration with such a legit, quality brand.
If I’m being honest, I was mostly ambivalent about a new silicon tool set, believing I already had what I needed. UNTIL I ACTUALLY USED ONE. It was a life changing moment the second I held the spatula in my hand. I’m serious. I’m no industrial designer, but someone designed the heck out of these tools. The handles are a softly flattened shape that is ultra-comfortable to grip and mix. The thoughtfully designed shape of each silicon end – be it the large or small spatula, spoonula or scraper – glides smoothly and cleanly against whatever vessel you’re scraping or spooning out of, making them each exceptionally satisfying to work with. I used different ones for the curd, meringue and whipped cream in this recipe and each time I was saying to myself, okay this is what a good tool feels like! I thought I had descent silicon tools but now I can’t imagine reaching for any of my old spatulas again. It made me realize what a huge difference a well-designed tool makes. TRUE STORY.
NOTE: a meringue roulade is best enjoyed immediately or shortly after assembly. Over time, the meringue will soften as it absorbs moisture from the filling. It will still taste wonderful but begin to lose that sublime crunchy, chewy, marshmallow-y delightfulness that is meringue. If you must store it a few hours (or more), keep it refrigerated but unwrapped. The air seems to keep at least the exposed meringue drier longer. It’s also a good idea to blot dry all the fresh fruit before using to minimize wetness. Lastly, reserve the slivered almonds for sprinkling just before serving to maintain their crunch. It’s all about the layers and textures!
Make sure to read my Notes + Tips below, and have a look at the process photos! I hope you enjoy this recipe. Let me know what you think of it or, if you make it, tag me on Instagram to show me or drop me a comment below. I’d love to hear about it! 💛✨
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FULL RECIPE AND PRINTABLE RECIPE BELOW. I RECOMMEND READING MY NOTES + TIPS BEFORE YOU BEGIN
NOTES + TIPS
Bake time (IMPORTANT): The meringue must be soft enough to roll yet properly cooked through i.e. firm enough to hold its shape once rolled up, and have that ideal mouthfeel – dry, chewy, crispy. In this recipe, the meringue is baked at 325f for 30 minutes. As we all know, timing can vary based on the oven! Be aware that it could take a little less or in my case, more time to bake through (mine took an extra couple of minutes). Also refer to the images included in the blog post for visuals. Take note:
Coming out of the oven, the surface should look dry and a little crackly, slightly golden brown, and a bit puffed up.
Unmolding it from the parchment, it should feel slightly tacky but should lift off relatively easily with a firm and slow approach. If it feels sticky or starts breaking, your meringue might be undercooked / too wet. Hopefully you can dry it out further by putting it right back into the 325f oven and bake longer, testing along the way until it is properly cooked through. Don’t overcook either – remember it should still feel pliable and soft enough to roll.
Use a kitchen scale: Ideally, weigh your whites on a scale since not all “large eggs” are identical. Four large egg whites in any meringue recipe should weigh 5 oz. Now that you have your scale out, you may as well weigh your sugar too which should be 250g.
Separating the Whites: Any yolk (fat) in the meringue will cause collapse. I always recommend separating the whites from the yolks while the eggs are fridge-cold because it is the easiest to get a clean separation. Then if you have the time, allow the whites to come to room temperature because it will whip up flufflier than cold egg whites.
Cream of Tartar: This comes in powder form, not cream as the name suggests. I get mine at Bulk Barn. It is an acid that helps keep the structure of the whipped whites so it doesn’t collapse. You can also use white vinegar to do the job – see recipe below.
Dairy-free whipped cream: I often make whipped coconut cream as a dairy-free alternative.
Mandarin substitution: If mandarins (including clementines or tangerines) are not in season, substitute orange juice in the curd and fresh orange segments inside the roulade.
Honey Cardamom Meringue Roulade with Mandarin Curd
{ gluten-free, dairy-free option}
Recipe serves 8.
INGREDIENTS
For the Mandarin Curd (makes 1 Cup of curd, you will have leftover):
4 egg yolks
½ C fresh mandarin juice (from about 3-4 mandarins)
6 tbsp honey
Pinch fine sea salt
6 tbsp unsalted butter
For the meringue (adapted from this Ottolenghi recipe):
4 large egg whites (5 oz)
1 ¼ C (250g) superfine sugar aka caster sugar
1 tsp pure vanilla extract
¼ tsp cream of tartar OR 1 tsp white vinegar
1 tsp cornstarch
1 tsp ground cardamom
For the honey-sweetened cream:
1 ½ C (~355ml) organic whipping cream (sub whipped coconut cream for dairy-free)
1 tsp orange blossom water
1-2 tbsp honey, or to taste (meringue is quite sweet on its own)
For inside the meringue roulade and for garnishing the top:
1 C mandarin segments, halved
1-2 mandarins, peeled and sliced for the top
2 tbsp almond slivers, toasted lightly
Optional: A smattering of any other small fruit like berries (I have nergi berries pictured)
METHOD
For the Mandarin Curd: Place and whisk yolks, juice, honey and sea salt into a bowl set over a pot with 1” simmering water aka a double boiler. Make sure the bottom of the bowl does not touch the water at all. Whisk in 1 tbsp of butter at a time until melted. Increase the heat to “low” and cook the mixture, continually stirring, until tiny bubbles are visible or the temperature reaches 170f and when the mixture is obviously thickened. To check, coat a spoon with the curd and run a finger down the middle of it. It should be thick enough to leave a clear opened path. Pour into a cool container to cool. It will continue to thicken as it cools. Keeps well refrigerated in a tightly sealed container for a week.
For the meringue: Prepare the mixing bowl / whisk and separate the egg whites: Take out a large bowl or the bowl of your stand mixer and the whisk attachment. Make sure both are completely clean and free of any grease or water. While the eggs are still cold (they are easier to separate when cold), separate the whites from the yolk, being very careful not to get a single drop of yolk in your whites. Allow the egg whites to come to room temperature - this will help them be fluffier when you whisk them.
Prepare the meringue: Preheat oven to 325f. Line a baking sheet with parchment paper. Whisk the egg whites on high (level 8 on stand mixer) until soft peaks which means the peaks are just starting to hold but doesn't stand on their own. Don’t overwhip. It may only take a minute or two. This link provides a great visual guide for soft, medium, firm peaks. Add the sugar in by the spoonful as you continue whisking. Stop to scrape the sides half way through. After all the sugar is in, stop to scrape down the sides one more time and continue beating for 2-3 minutes more until thick and glossy, and the sugar is completely dissolved - confirm by rubbing a bit between your fingers and there should be no (or minimal) grit. Stir in cream of tartar (or vinegar), vanilla extract, cornstarch and powdered cardamom. Run the mixer until just mixed well.
Form and bake the meringue: Dab a bit of that meringue hanging off your spatula onto the underside of the prepared parchment in all four corners - this keeps it from lifting up when you spread the meringue. Scoop the meringue onto the center of the baking sheet and begin spreading it with your spatula into a rectangle approximately 13” x 9”. Bake for 30 minutes or until a crush forms and the meringue is cooked through. It will still feel soft to the touch. Remove from oven and cool in the pan. Unmold the meringue onto a fresh piece of parchment paper. Carefully peel off the lining paper it was baked on.
Make the honey-sweetened cream: Place the whipping cream, orange blossom water and honey into the clean bowl of your mixer fitted with the whisk attachment. Whisk low at first to avoid splatter (around speed 4 on a stand mixer) and increase the speed as it thickens until high speed (about 8). Keep a close eye on it as it whips. You want softly whipped cream that is just holding its shape. Do not overmix.
Assemble the meringue roulade: Spread all except a quarter cup of the cream onto the original underside of the meringue, leaving a small border around the edges. Scatter the cut mandarin pieces all over. With the aid of the paper, starting from a long edge, roll the meringue into a log. Transfer the log onto your serving dish. Spread the remaining cream along the top of the log. Chill for at least 30 minutes.
To serve: Dust with confectioner’s sugar, place mandarin slices and scatter almond slivers and optional berries on top. Serve immediately. Enjoy!
This post was sponsored by All-Clad Canada but as always, opinions are my own. Thank you for supporting the brands that allow me to bring new content to this site! You can explore All-Clad’s line-up on facebook @AllCladCanada, Instagram @AllClad_Canada or website All-Clad.ca.
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