Cranberry and Almond Meringue Roulade

• 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 creme fraiche

1. Preheat the oven to 375.
2. In a saucepan, bring the cranberries, water and 1 cup of the sugar to a boil.
3. Simmer over moderate heat, stirring, until the cranberries start to burst, 5 to 7 minutes.
4. Let cool.
5. Brush a foil-lined rimmed baking sheet with oil.
6. In a stand mixer, whisk the egg whites at medium-high speed to soft peaks.
7. Beat in the remaining 3/4 cup of sugar at high speed until the whites are stiff, 3 minutes.
8. Spread the meringue onto the baking sheet in a 1/2-inch-thick rectangle.
9. Top with the almonds and bake in the center of the oven for 15 minutes, until springy.
10. Slide the meringue and foil onto a rack; cool completely.
11. Beat the heavy cream and creme fraiche at medium speed until soft peaks form.
12. Cover the meringue with a sheet of foil and top with a baking sheet.
13. Invert the meringue onto a work surface and remove the rack and top layer of foil.
14. With a long side facing you, spread the cream over the meringue, leaving a 2-inch border.
15. Using a slotted spoon, scatter the cranberries on top; reserve the syrup.
16. Starting at the long side nearest you, carefully roll up the meringue.
17. Transfer to a platter and refrigerate until chilled, at least 1 hour or up to 5 hours.
18. Using a serrated knife, cut the roulade into slices and serve, passing the reserved syrup at the table.

cranberries, water, sugar, vegetable oil, egg whites, almonds, heavy cream, creme fraiche

Taken from www.foodandwine.com/recipes/cranberry-and-almond-meringue-roulade (may not work)