Meringue Rolls Recipes

LEMON MERINGUE ROULADE WITH PISTACHIO

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6. Line a 23x33cm/9x13in Swiss roll tin with greased non-stick baking paper.
• Whisk the egg whites in a clean large bowl using an electric mixer on full speed until very stiff. Gradually add the sugar, a teaspoon at a time, and still on high speed, whisking well between each addition. Whisk until very, very stiff and glossy and all the sugar has been added.
• Spread the meringue mixture into the prepared tin, sprinkle with the chopped nuts. Bake for about 8 minutes until very golden-brown. Lower the oven to 160C/140C Fan/Gas 3 and bake for 15 minutes more until firm to the touch. Remove and turn upside down on a piece of non-stick baking paper. Carefully peel the paper from the base of the meringue and leave it to cool for about 10 minutes.
• To make the lemon curd, put the butter into a heatproof bowl, add the sugar and whisk by hand until combined. Stir in the egg yolks. Add the lemon zest and juice and whisk until smooth. Sit the bowl over a pan of just simmering water and whisk until the mixture has thickened. This will take about 8-10 minutes. Be careful the water does not boil as this will curdle the curd.
• Reserve 100g/3½oz (about 6 tablespoons) of the lemon curd and set aside. Spoon the remaining lemon curd into a sterilised jar. Seal and label it. It will keep in the fridge for 2 weeks.
• To fill the roulade, mix the reserved lemon curd with the whipped cream, swirling to give a marbled effect. Spread over the cooled meringue. Lightly score the meringue along one long side, slightly in from edge. Use this to help you fold and start to roll the base. Roll up the meringue tightly, using the paper to help you. Sit it on a plate with the join underneath.
• To serve, dust with icing sugar and decorate with Easter chicks.

GOOD MERINGUE

Steps:

• In large bowl, beat egg whites and cream of tartar with electric mixer until foamy. Gradually add sugar, beating until mixture forms stiff peaks.

MERINGUE ROLLS

Steps:

• Dissolve yeast in warm milk. Sift flour with 3 tbs. sugar and salt, cut in butter. Add egg yolks to dry ingredients. Blend until smooth. Add yeast liquid to flour mixture and mix well. Place in large greased bowl and cover with wax paper. Let stand overnight in regrigerator.
• Next day, let bowl stand at room temperature for two (2) hours.
• Divide dough into three (3) equal sections. Roll each section into 12x6 inch rectangles.
• Beat egg whites until a foamy. Gradually and 1 cup sugar then add cinnamon. Beat until stiff. Gently fold in crushed nuts.
• Spread 1/3 of egg white mixture over each rectangle, do not spread on 1/2 inch of each 6 inches side. Starting on 6 inches side, roll gently as in jelly roll. Seal end with a little water. Cut each log into 1 inch pieces.
• Place each slice in greased muffin cups with the cut side up. Bake at 350 degrees for 25-30 minutes or until lightly browned.
• Store in air tight container.