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Tuesday, 5 February 2013

Roll on over....

Meringue Roulade

This may look a little bit complicated to tackle, but I promise you it's not that hard and well worth a try.
The most tricky bit is to roll the meringue once you've filled it.
It can be a bit of a 'leap of faith' but you can do it - I know you can.

A lot of my friends seem to shy away from meringue and believe they can't make them, but I have to confess I find them quite straight forward and really do enjoy making them.
Not quite as much as we enjoy eating them though.

I thought this would be a good way to use up some of the
Seville orange curd I told you about a few weeks ago.
You can make the filling as subtle or strong as you prefer.
I tend to use about two thirds of a batch of curd, which gives a moderate orange taste.

You will need :

5 egg whites
150g caster sugar
1 tsp cornflour
icing sugar, for sprinkling
284ml double cream
5-6 tbsp orange curd

1. Preheat the oven to 140c / gas 1 and grease and line a 33 x 23cm Swiss roll tin with baking parchment. Leave a few cms of overhang at each end to help when lifting the finished meringue out.

2. Whisk the egg whites until doubled in size. They appear foamy rather then smooth.
Add a tablespoon of the sugar and whisk until soft peaks form.

3. Gradually mix in half of the remaining sugar, whisking until stiff and shiny.

4. Fold in the remaining sugar and cornflour and spread the mixture evenly in the Swiss roll tin.

5. Bake for approximately 45 mins or until there is a nice hollow sound when you tap the top.

6. Take a large piece of greaseproof paper, sprinkled liberally with icing sugar. Turn the meringue onto the paper and gently peel away the baking parchment from the meringue base.

7. Whip the cream until soft peaks form and then fold in the orange curd. Spread evenly over the meringue base without eating too much of it, if you can.

8. Roll up from the short end to form a Swiss roll. This can be a little tricky and a lot scary - hold up the greaseproof paper so that the end of the meringue rolls, and then continue to pull the paper up, whilst using your other hand to keep the meringue rolling. You will end up with a bit of cream on your hands but that's fine because it's easily licked off.
Dust with some icing sugar and you're done.
Stand back and admire your work - yes, you made that. Ta-dah !

This looks so impressive and is fantastic to serve if you have company coming over, but also great to keep all for yourself.
It will keep in the fridge for 3-4 days but in honesty, ours never makes it past day 2.

Let me know how your attempts come out and what ever you make next, enjoy your day



Anonymous said...

enjoy reading your blog

Leanne said...

These both look delicious!! I still don't know how you do it all :)

Bernice said...

I wonder myself at times! x