For their signature bakes, the bakers were required to create a meringue roulade. "Morcon" likely refers to a beef roulade dish, not the bulbous specialty Spanish sausage. The roulade is sliced into rounds and served. American pastry chefs and menus in fine dining restaurants often use the French term "roulade". Swiss roll is an example of a sweet roulade. A roulade is an elaborate embellishment of several notes sung to one syllable. The Signature challenge required the bakers to make a family-sized roulade in hours. A "paupiette" is a type of roulade and sometimes called a braciole. "Roulade" is similar to a "galantine".