Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, summer meringue roulade. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Summer Meringue Roulade is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Summer Meringue Roulade is something that I have loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can cook summer meringue roulade using 15 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Summer Meringue Roulade:
- Prepare Meringue
- Take 4 egg whites (about 150 gr)
- Make ready 200 gr caster sugar
- Take Pinch salt
- Prepare 1 tbs corn flour
- Get 1 tbs lemon juice
- Make ready Bit of vegetable oil
- Get 50 grams almond flakes
- Take 300 ml whipped cream
- Make ready For the filling
- Get 1 tbsp caster sugar
- Take 1 tbs vanilla extract
- Get 150 gr raspberries
- Make ready 150 gr blueberries
- Prepare 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 this up with this exceptional food summer meringue roulade recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
