Hi, I am Jane. Today, I’m gonna show you how to make summer meringue roulade recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Summer Meringue Roulade Recipe
Summer Meringue Roulade is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Summer Meringue Roulade is something which I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have summer meringue roulade using 15 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Summer Meringue Roulade:
- Take Meringue
- Get egg whites (about 150 gr)
- Make ready caster sugar
- Take salt
- Take corn flour
- Make ready lemon juice
- Take Bit of vegetable oil
- Prepare almond flakes
- Get whipped cream
- Take For the filling
- Get caster sugar
- Take vanilla extract
- Get raspberries
- Take 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 is going to wrap this up with this distinctive dish summer meringue roulade recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Let’s cook!
