1. Position rack in center of oven and preheat to 400°F. 2. Line 15 x 10 x 1-inch baking sheet with parchment paper (or waxed paper) extending 2 inches over ends of pan. 3. Grease the parchment paper with shortening. 4. Beat egg whites in large bowl until soft peaks form. 5. Gradually add 1¼ cups sugar, beating until meringue is stiff and shiny. 6. Spread meringue evenly in prepared baking sheet. 7. Bake until pale golden, about 8 minutes. 8. Reduce oven temperature to 325°F. 9. Bake until meringue is slightly firm to touch on top but soft inside, about 8 minutes longer. 10. Remove baking sheet from oven. 11. Run knife around pan sides to loosen meringue. 12. Turn out onto sheet of parchment paper. 13. Carefully peel off parchment paper. 14. Cool meringue 25 minutes. 15. Whip cream and vanilla in medium bowl to stiff peaks. 16. Mix sliced strawberries and preserves in another medium bowl. 17. Spoon the strawberry mixture over meringue, leaving 1-inch border on all sides. 18. Spread whipped cream over strawberry mixture. 19. Starting at one long side, gently roll up meringue jelly-roll style, enclosing filling. 20. Place roulade, seam side down, on platter. 21. Refrigerate at least 1 hour and up to 4 hours. 22. Dust roulade with powdered sugar. 23. Cut into slices. 24. Transfer to plates. 25. Garnish with whole strawberries, if desired. 26. Serve roulade chilled. ---------------------------------------------------------------------------
Nutrition
Ingredients
