MERINGUE ROULADE WITH STRAWBERRIES
“You can change the fruit, top the roll with cream, extra fruit and even chocolate. Make sure you get the first slice otherwise you might miss out. I tried out this Meringue Roulade recipe a few years ago and now it is a winner and my go to recipe. I thought the rolling of the meringue would be tricky, but it so easy.”
- 4 egg whites
- 250 g caster sugar
- 45 g flaked almonds
- icing sugar, for dusting
- 250 ml whipped cream
- 250 g sliced strawberries
- 23 x 33 cm swiss roll tin, lightly greased and lined with baking paper
Whisk the egg whites until stiff, but not dry.
Add the sugar, one teaspoon at a time, until all the sugar is added and the mixture is thick and glossy.
Spoon the meringue into the prepared tin and sprinkle with the almonds.
Bake at 200 °C for eight minutes until golden brown (not to dark).
Lower oven temperature to 160 °C and bake for 10 minutes until the meringue is firm.
Remove from the oven and turn out onto baking paper or a tea towel.
Peel off the baking paper and let it cool for 10 minutes.
Spread over the whipped cream and strawberries and roll up on the long side, using the paper/towel to lift.
Chill for 30 minutes, dust with icing sugar and serve.
Recipe and photo: Heather Botes