Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, summer meringue roulade. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Summer Meringue Roulade is one of the most popular of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Summer Meringue Roulade is something that I have loved my whole life. They are fine and they look wonderful.
Summer Berry Meringue Roulade seems fancy, but it's one of the easiest desserts you can make for a summertime treat. So fresh and light, it's a perfect after dinner dessert. I've made three Custard Peach Pies in the past couple of weeks. As an Amazon Associate I earn from qualifying purchases.
To get started with this recipe, we must prepare a few components. 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:
- Make ready Meringue
- Make ready egg whites (about 150 gr)
- Prepare caster sugar
- Make ready salt
- Get corn flour
- Get lemon juice
- Make ready Bit of vegetable oil
- Take almond flakes
- Prepare whipped cream
- Prepare For the filling
- Make ready caster sugar
- Make ready vanilla extract
- Prepare raspberries
- Get blueberries
- Prepare Icing sugar for dusting
Starting at the long end, roll up the meringue using the paper to help you. Bring the eggs to room temperature then whisk the egg whites along with the lemon juice until you achieve stiff peaks. Gradually add the sugar and cornflour until incorporated. Light, sweet, aerated and fragrant — all things ideal for the summer heat.
Steps 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!
Gradually add the sugar and cornflour until incorporated. Light, sweet, aerated and fragrant — all things ideal for the summer heat. This roulade is a sweet departure from the traditional pavlovas of the season. Both are identical in their composition. Each is made with a meringue shell that's filled with cream and studded with seasonal fruits.
So that is going to wrap this up with this special food summer meringue roulade recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
