Meringue is only something I have recently started to embrace. Mostly I think that I have discovered meringue done right. Meringue is really so simple. Pretty much egg whites and sugar. But they are packed with not only a beautiful flavor, but really the texture is what drives this home for me. A slight crunchy outside, but they just melt and dissolve in your mouth.
I have gotten many people hooked on the meringue cookie fan bus, who really didn’t know what they were before hand. Cookies are just perfect little pop-able sized goodness.
I wanted to push myself a little bit further than cookies. (I will note here that pavlovas are a great way to experiment and use meringue as well. Click this link -> Polifroni Pavlovas <- for a link to some I made two years ago which were divine. )
Roulade. I have made cake based roulades before. I actually worked at a bake house where we made pumpkin roulades all Fall long. And I have played with some gluten-free cake roulades, but on my Pinterest I have seen some recipes for meringue roulades. They sounded fun. They looked beautiful and delicious.
Plus, as always, you can play with flavors. Once you have the meringue, you can be bold and courageous with flavors. I made a banoffee one because I like caramel. And coffee. And chocolate. And because bananas are like my husbands favorite thing.
It was delicious. But you can try other flavors as well. My second-runner up option would have been a summer berry one with fresh cream too. Caramel apple would be great in the Fall. in winter I would make one with cranberry curd, whip and fresh and orange zest. For Valentines Day I would try a chocolate one with raspberries and chocolate curls.
Banoffee Meringue Roulade
- 6 egg whites
- 11 oz. maple sugar
- 1/3 cup organic powdered sugar for dusting
- 1 banana, thinly sliced + 1 tbsp lemon juice
- 1 batch of caramel (I like the Urban Poser’s with Coconut Oil)
- Fresh Whipped Heavy Cream or Coconut Cream to keep it Dairy Free (with 2 tbsp organic powdered sugar-optional)
- 1/3 cup Enjoy Life Chocolate
- 2 tbsp coconut cream
- 1/2 tsp espresso powder
Let’s Make it Happen: Preheat oven to 390. Line a baking sheet with parchment paper. Brush with melted coconut oil.
Separate eggs (make sure there are absolutely no yolks in the mix). Beat with a whisk attachment until stiff peaks forms. Gradually add in the maple sugar. Keep beating until the batter is glossy and the peaks are stiff (so you can hold the bowl over your head & they won’t fall on top of you).
Use an angled spatula to spread out onto the sheet. Place in the top rack of an oven and bake for 8 minutes. Lower the heat to 350 and bake for 8 more minutes or until golden in color. Remove from the oven.
Cover a piece of parchment paper, equal in size to the meringue, with a dusting of organic powdered sugar. Turn roulade over onto the powdered sugar after it has cooled for a moment, long enough to touch without burning yourself. Allow to cool completely.
Prepare to fill and decorate. Slice the bananas, toss with lemon juice. Make sure the caramel is made and cooled. Make the cream and refrigerate until ready to use.
Heat the coconut cream and espresso powder. Pour over the chocolate, cover with wrap and allow it to sit for 5 minutes. Whisk until smooth. Cool slightly and transfer to a piping bag.
Assemble: Using an angled spatula once again, spread on the caramel. Layer with bananas. Smooth on the cream nice and evenly. Gently use the parchment paper to help you roll it up. Pipe on chocolate in whatever fun design you want. Eat and enjoy. Or freeze and eat at a later date!