Obviously it’s roulade season, or at least you’d think so, the amount of them I’ve been making recently! I had leftover egg whites from the St Clements Curd on Sunday so I knew I’d be making meringue with the leftovers. When I spied strawberries in the fridge, I knew a strawberry meringue roulade would be the perfect match to the beautiful sunny afternoon we had.
Another benefit of this recipe is how quick it is to make. You can have it done in less than an hour, that includes cooling time!
You’ll need:
♡ 5 egg whites
♡ 275g caster sugar
♡ whipped single cream
♡ punnet of strawberries, sliced
♡ 100g flaked almonds
Preheat the oven to 200° and grease and line a swiss roll tin. Put the egg whites into a bowl and whisk until really stiff and starting to dry out. About 8-10 minutes. You need to make sure your bowl and whisk is really clean with no grease at all. Add a tablespoon of the sugar at a time, whisking all the time.
Once all the sugar is incorporated spread the meringue mixture into your prepared tin and sprinkle the flaked almonds over the top. Put into the oven for about 8 minutes until starting to turn golden. Now turn the oven down to 160° for a further 15 minutes.
When I took mine out of the oven it had risen quite high in places. This is perfectly normal and it’ll even out as it cools. Once it’s out of the oven, turn it out onto a piece of parchment to cool and peel off the parchment from the bottom. Allow to cool for 10 minutes. Spread the whipped cream over the meringue and sprinkle the sliced strawberries over. Starting at the short end of the meringue, and using the parchment to help, roll the meringue into a log. It’ll crack and cream will spill out, but my advice is to just keep rolling until it’s done. You can worry about tidying it up at the end. In my (humble) opinion though, so long as it tastes good who cares what it looks like!
