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Variety to Homemade Perfect Summer Meringue Roulade

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Summer Meringue Roulade

We hope you got insight from reading it, now let's go back to summer meringue roulade recipe. To make summer meringue roulade you need 15 ingredients and 8 steps. Here is how you achieve that.

To prepare an unforgettable Summer Meringue Roulade, below are the ingridients required:

  1. Use of Meringue.
  2. You need 4 of egg whites (about 150 gr).
  3. Get 200 gr of caster sugar.
  4. Prepare Pinch of salt.
  5. Get 1 tbs of corn flour.
  6. Get 1 tbs of lemon juice.
  7. You need of Bit of vegetable oil.
  8. Use 50 grams of almond flakes.
  9. You need 300 ml of whipped cream.
  10. Use of For the filling.
  11. Prepare 1 tbsp of caster sugar.
  12. Provide 1 tbs of vanilla extract.
  13. Provide 150 gr of raspberries.
  14. You need 150 gr of blueberries.
  15. Prepare of Icing sugar for dusting.

After preparing the components, now you are good to make your tasty Summer Meringue Roulade by following the instructions on this section:

  1. 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..
  2. 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..
  3. 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..
  4. 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..
  5. 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..
  6. 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..
  7. Using the paper underneath it to help you, roll up the meringue from the short edge..
  8. Cut the meringue into slices and enjoy!.

Recipe : Summer Meringue Roulade

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