Today I fancied doing a spot of baking, as getting to the allotment is totally
out the question And I love baking when there’s nothing else to do!
I had some left over egg whites from last night dinner so rather than go to waste I thought I would knock up a Roulade to surprise the Girls when they get home today (that’s the 2 children & the wife!)
Some people think meringue is hard to do, it’s not you just have to be precise with your measurements and do a little pre cleaning. I always remember what my lecture told me the first time I made meringue at collage all them years ago, “start with a clean bowl & clean whisk” I know that sounds like common sense but what he meant was clean it again before you use it and make sure its DRY before you start. The egg whites won’t whisk up if the bowl if dirty or not clean enough.
Then you need to make sure all your measurements are accurate no guestimating. And I have always worked on 2oz of caster sugar to every egg white and it has always been successful for me.
So here’s what I did:
You need:
5 egg yolks 10oz Caster Sugar 200ml Double cream
2og icing sugar Vanilla essence or vanilla pod
Your chosen fruit (strawberries in my case)
Pre-heat oven to 200°c
In a CLEAN DRY mixing bowl add your egg whites and whisk until they form what’s called Stiff peaks that when you can form a peak with the mix and it stays there.
On a lined baking tray pour the mix in the center and using a spoon spread the mix out evenly over the tray.
Bake in the oven for about 20 minutes at 200°c then lower the temperature to 120°c for a further 15 minutes.
Remove from the oven and allow to cool for 5 minutes, then remove from tray and place upside down on a cooling rack and leave to go cold for 15 minutes.
Whisk the cream with the vanilla essence and the icing sugar until its thick and
Roll from one end using a firm hand to hold in place.
Sprinkle with icing sugar and leave in a fridge for 2 hours to chill before serving.
Then Enjoy it………..go on give it a try.
