Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, summer meringue roulade. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Summer Meringue Roulade is one of the most popular of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Summer Meringue Roulade is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we must prepare a few components. You can cook summer meringue roulade using 15 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Summer Meringue Roulade:
- Get Meringue
- Make ready 4 egg whites (about 150 gr)
- Get 200 gr caster sugar
- Prepare Pinch salt
- Get 1 tbs corn flour
- Make ready 1 tbs lemon juice
- Prepare Bit of vegetable oil
- Prepare 50 grams almond flakes
- Take 300 ml whipped cream
- Get For the filling
- Make ready 1 tbsp caster sugar
- Take 1 tbs vanilla extract
- Take 150 gr raspberries
- Make ready 150 gr blueberries
- Make ready Icing sugar for dusting
Instructions to make Summer Meringue Roulade:
- Preheat the oven to 150C and line a 37x27cm baking tin with parchment paper. Brush the parchment paper and the edges of the baking tray with a bit of oil. I used vegetable oil.
- Separate the egg whites, make sure no egg yolk gets into the whites. Add the whites into a clean and dry mixing bowl. This recipe uses large eggs, the egg whites should weigh roughly 150 grams. Add a tiny pinch of salt to the egg whites.
- Whisk the egg whites until stiff but not dry. This should take couple of minutes. Gradually start adding the sugar, whisking all the time, until the mixture is glossy and thick. This should take another few minutes. In total the whisking should take about 5-6 minutes. Beat in the cornflour and lemon juice until well combined.
- Spoon the mix into the baking tin and mix evenly. Scatter over the almonds. Bake for 25 - 30 minutes until a light golden crust forms. Try not to open the oven whilst the meringue is baking. Leave to cool in the tin for 5 minutes.
- Before getting it out of the tin, go through the edges with a knife to make sure none of the meringue is stuck to the tin. Get a piece of parchment paper ready, a bit bigger than the tin. Turn the meringue upside down onto the parchment paper. You might want to use a baking sheet or similar to support the meringue as you turn it around. Leave it to cool completely.
- Prepare your whipped cream - add a tablespoon of sugar and a teaspoon of vanilla extract. Spread the whipped cream evenly on the meringue. Add the raspberries and blueberries, dust the berries with a bit of icing sugar.
- Using the paper underneath it to help you, roll up the meringue from the short edge.
- Cut the meringue into slices and enjoy!
So that’s going to wrap it up for this special food summer meringue roulade recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
