Mon, 26 March 2018
Ingredients
1. Homemade crushed meringue nest,
2. Whipped cream
3. blackberries, raspberries and chopped strawberries.
4. Crushed Easter egg on top.
Recipe for the Homemade Meringue:
Roulade:
4 large egg whites
8oz/225g caster sugar
Line a large Swiss roll tray (13 x 9 ½ inches) with parchment paper ensuring that both the base and the sides are covered.
Put the egg whites into a large, spotlessly clean, mixing bowl and beat rapidly until the mixture forms stiff peaks. (A little lemon juice (4/5 drops) added to the egg whites tend to break them down a little better and gives you a fluffier meringue) You can use an electric hand whisk or a food mixer for this process.
When the mixture has formed the peaks add in the sugar gradually, whisking thoroughly between each addition.
When the correct consistency is achieved the mixture should be glossy and stiff.
To test if the correct consistency has been obtained turn the mixing bowl upside down-if the mixture does not come out of the bowl it is correct, if it does-you must start again-and wash the floor!!
Pipe the mixture into shells onto the prepared tray,
Preheat the oven to 130C
Bake for 20 minutes and then reduce the heat to 100C for a remaining 40 minutes
Allow to cool in the tin.
Additional Flavours for meringue:
Substitute the caster sugar for light brown sugar for a toffee style meringue
Add 2oz/50g grated chocolate to the meringue mixture before baking
Sprinkle some chopped mixed nuts on the roulade
Mon, 18 November 2024
Chef: Alberto Rossi
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