Beet & Galangal Meringue Roll

Let’s make it.

1. Heat the oven to 347°F (175°C).
2. Beat the egg whites in a stand mixer on high speed for 5–6 minutes.
3. Gradually add the sugar, continuing to beat.
4. Fold in the vinegar and cornstarch.
5. Line a baking sheet with parchment and spread the meringue evenly over it.
6. Bake for 30–35 minutes.
7. Remove from the oven. Lightly moisten a clean kitchen towel and use it to help prevent the meringue from drying while it cools.
8. For the filling, mix the mascarpone, cream, beet-galangal spread, and vanilla sugar.
9. Turn the cooled meringue onto a clean towel or parchment. Spread with the filling and scatter over the lime zest.
10. Use the towel to help roll up the meringue.
11. Transfer to a serving plate.