MERINGUE ROULADE WITH COCONUT
- 8 egg whites
- 400 ml castor sugar
- 20 ml vinegar
- 20 ml Maizena
- 100 ml toasted coconut
- 500 ml ice cream of your choice, softened a little
Pre-heat oven to 180°C.
Put egg whites in a electric mixer and beat. Add sugar slowly and beat for 5 min until stiff peaks.
Add the vinegar and Maizena. Fold in with metal spoon.
Spoon mixture in a 15 x 24 cm baking sheet that is prayed with cook and spray and lined with parchment paper.
Bake for 25 min and take out of oven. Let cool for 5 min.
Turn roulade out on parchment paper.
Spoon ice cream on roulade, spread and roll up tight.
Roll the roulade in the coconut to coat the outside.
Wrap in clingwrap and put in deepfreeze for 3 hours.
What I did:
I had bottled quince that I put in a blender and blend it till it was smooth. Spread it on the roulade before the ice cream.
You can also use nuts instead of coconut.
Came out very nice. 😀😊
To roast coconut:
Preheat oven to 325°F. Spread coconut flakes on a baking sheet in a thin layer and bake in preheated oven.
The flakes will toast very quickly and won’t take more than 5 – 10 minutes.
After a few minutes stir the coconut to help ensure even color.
Recipe posted and picture: Ronel Muller Thoma
