Strawberry Meringue Roulade Recipes

STRAWBERRY MERINGUE ROULADE

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6.
• Grease a 33cm x 23cm/13in x 10in Swiss roll tin and line with baking paper.
• Whisk the egg whites in a clean, large bowl with an electric mixer on high-speed until very stiff.
• Gradually add the sugar, 1 teaspoon at a time and, keeping the mixer on a high-speed, whisk well between each addition. Whisk until very, very stiff and glossy and all the sugar has been added.
• Spread the meringue mixture into the lined tin and sprinkle with the almonds. Put the tin in the oven and bake for about 8 minutes until golden.
• Lower the temperature to 160C/140C Fan/Gas 3 and bake for a further 15 minutes, until crisp and firm to the touch.
• Remove the meringue from the oven and turn almond-side down onto a sheet of baking paper.
• Remove the paper from the base of the cooked meringue and allow to cool for 10 minutes.
• Lightly whip the cream and mix with the yoghurt. Spread evenly over the meringue.
• Cut the strawberries into quarters and sprinkle over the cream mixture.
• Roll up the meringue firmly, using the paper to help you, from the long end of the roulade. It is essential you keep the roll very tight. Wrap in baking paper and chill before serving.
• When you are ready to serve, dust with icing sugar and cut into slices.

STRAWBERRY MERINGUE ROULADE

Steps:

• Position rack in center of oven and preheat to 400°F.
• Line 15 x 10 x 1-inch baking sheet with parchment paper (or waxed paper) extending 2 inches over ends of pan.
• Grease the parchment paper with shortening.
• Beat egg whites in large bowl until soft peaks form.
• Gradually add 1¼ cups sugar, beating until meringue is stiff and shiny.
• Spread meringue evenly in prepared baking sheet.
• Bake until pale golden, about 8 minutes.
• Reduce oven temperature to 325°F.
• Bake until meringue is slightly firm to touch on top but soft inside, about 8 minutes longer.
• Remove baking sheet from oven.
• Run knife around pan sides to loosen meringue.
• Turn out onto sheet of parchment paper.
• Carefully peel off parchment paper.
• Cool meringue 25 minutes.
• Whip cream and vanilla in medium bowl to stiff peaks.
• Mix sliced strawberries and preserves in another medium bowl.
• Spoon the strawberry mixture over meringue, leaving 1-inch border on all sides.
• Spread whipped cream over strawberry mixture.
• Starting at one long side, gently roll up meringue jelly-roll style, enclosing filling.
• Place roulade, seam side down, on platter.
• Refrigerate at least 1 hour and up to 4 hours.
• Dust roulade with powdered sugar.
• Cut into slices.
• Transfer to plates.
• Garnish with whole strawberries, if desired.
• Serve roulade chilled.

STRAWBERRY MERINGUE ROULADE

Steps:

• Position rack in center of oven and preheat to 400°F. Line 15 x 10 x 1-inch baking sheet with waxed paper, extending 2 inches over ends of pan. Butter waxed paper. Beat egg whites in large bowl until soft peaks form. Gradually add 1 1/4 cups sugar, beating until meringue is stiff and shiny.
• Spread meringue evenly in prepared baking sheet. Bake until pale golden, about 8 minutes. Reduce oven temperature to 325°F. Bake until meringue is slightly firm to touch on top but soft inside, about 8 minutes longer. Remove baking sheet from oven. Run knife around pan sides to loosen meringue. Turn out onto sheet of waxed paper. Carefully peel off waxed paper. Cool meringue 25 minutes.
• Whip cream and vanilla in medium bowl to stiff peaks. Mix sliced strawberries and preserves in another medium bowl. Spoon strawberry mixture over meringue, leaving 1-inch border on all sides. Spread whipped cream over strawberry mixture. Starting at 1 long side, gently roll up meringue jelly-roll style, enclosing filling. Place roulade, seam side down, on platter. Refrigerate at least 1 hour and up to 4 hours.
• Dust roulade with powdered sugar. Cut into slices. Transfer to plates. Garnish with whole strawberries, if desired. Serve roulade chilled.

STRAWBERRY MERINGUE ROULADE

Steps:

• Preheat oven to 220 c. Grease and line a 23 x 33cm swiss roll tin with parchment. Whisk egg whites until stiff, then whisk in the caster sugar 1 tablespoon at a time until the mixture is stiff and glossy. Fold in the crushed biscuits using a large metal spoon and a figure of eight action
• Spoon the mixture into the tin and roughly level with the back of a knife. Sprinkle over the flaked almonds and bake near the top of the oven for 10 minutes until golden. Then reduce the oven temperature to 170 c and bake for 10 minutes or until firm to the touch.
• Remove the meringue from the oven and carefully trim off any overlapping edges, (although I like the rustic look myself) Turn out onto a sheet of greaseproof paper and carefully peel the parchment lining from the base. Leave the meringue to cool for 5 minutes.
• Whisk the cream until sofly peaking and then fold in the icing sugar and spread over the meringue. Then scatter the chopped strawberries over the cream and roll up the meringue, starting at the long end - dont panic as when you start to roll it will crack, but have confidence
• Place on a serving plate and then decorate with the strawberry halves and amaretti biscuits alternating down the centre of the roulade. Melt the white chocolate and either with a fork or a piping bag trickle chocolate trails all over the top of the strawberries, biscuits and down sides of roulade. Leave in fridge to set.