Strawberry Lemon Meringue Roulade Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

STRAWBERRY MERINGUE ROULADE



Strawberry meringue roulade image

Mary Berry's strawberry meringue roulade recipe has just 6 ingredients and can be made in under an hour. It's the perfect barbecue pudding.

Provided by Mary Berry

Categories     Desserts

Yield Serves 8

Number Of Ingredients 7

5 egg whites
275g/10oz caster sugar
20g/2oz flaked almonds
150ml/5fl oz double cream
200ml/7fl oz Greek-style yoghurt
225g/8oz strawberries, hulled
icing sugar, for dusting

Steps:

  • Preheat the oven to 200C/180C Fan/Gas 6.
  • Grease a 33cm x 23cm/13in x 10in Swiss roll tin and line with baking paper.
  • Whisk the egg whites in a clean, large bowl with an electric mixer on high-speed until very stiff.
  • Gradually add the sugar, 1 teaspoon at a time and, keeping the mixer on a high-speed, whisk well between each addition. Whisk until very, very stiff and glossy and all the sugar has been added.
  • Spread the meringue mixture into the lined tin and sprinkle with the almonds. Put the tin in the oven and bake for about 8 minutes until golden.
  • Lower the temperature to 160C/140C Fan/Gas 3 and bake for a further 15 minutes, until crisp and firm to the touch.
  • Remove the meringue from the oven and turn almond-side down onto a sheet of baking paper.
  • Remove the paper from the base of the cooked meringue and allow to cool for 10 minutes.
  • Lightly whip the cream and mix with the yoghurt. Spread evenly over the meringue.
  • Cut the strawberries into quarters and sprinkle over the cream mixture.
  • Roll up the meringue firmly, using the paper to help you, from the long end of the roulade. It is essential you keep the roll very tight. Wrap in baking paper and chill before serving.
  • When you are ready to serve, dust with icing sugar and cut into slices.

STRAWBERRY MERINGUE ROULADE



Strawberry Meringue Roulade image

Categories     Milk/Cream     Egg     Dessert     Bake     Strawberry     Summer     Chill     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 10

Number Of Ingredients 8

4 large egg whites
1 1/4 cups sugar
1 1/4 cups chilled whipping cream
2 teaspoons vanilla extract
1 12-ounce basket strawberries, sliced (about 2 1/2 cups)
1/2 cup strawberry preserves
Powdered sugar
Whole strawberries (optional)

Steps:

  • Position rack in center of oven and preheat to 400°F. Line 15 x 10 x 1-inch baking sheet with waxed paper, extending 2 inches over ends of pan. Butter waxed paper. Beat egg whites in large bowl until soft peaks form. Gradually add 1 1/4 cups sugar, beating until meringue is stiff and shiny.
  • Spread meringue evenly in prepared baking sheet. Bake until pale golden, about 8 minutes. Reduce oven temperature to 325°F. Bake until meringue is slightly firm to touch on top but soft inside, about 8 minutes longer. Remove baking sheet from oven. Run knife around pan sides to loosen meringue. Turn out onto sheet of waxed paper. Carefully peel off waxed paper. Cool meringue 25 minutes.
  • Whip cream and vanilla in medium bowl to stiff peaks. Mix sliced strawberries and preserves in another medium bowl. Spoon strawberry mixture over meringue, leaving 1-inch border on all sides. Spread whipped cream over strawberry mixture. Starting at 1 long side, gently roll up meringue jelly-roll style, enclosing filling. Place roulade, seam side down, on platter. Refrigerate at least 1 hour and up to 4 hours.
  • Dust roulade with powdered sugar. Cut into slices. Transfer to plates. Garnish with whole strawberries, if desired. Serve roulade chilled.

COCONUT MERINGUE ROULADE WITH LEMON CURD CREAM AND RASPBERRIES



Coconut Meringue Roulade with Lemon Curd Cream and Raspberries image

The word 'roulade' comes from the French word for 'to roll' (rouler). Roulades can be savory - made with meat or vegetables and filled with various ingredients - or sweet: made as a cake or meringue and filled with fruit and cream, as I've done here. Meringue roulades make wonderful summer desserts. I love the combination of crunchy, chewy and creamy textures. The meringue can be made a day in advance and stored unfilled and covered with foil. Just fill and roll the roulade on the day you intend to serve it.

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 6 servings

Number Of Ingredients 10

Vegetable oil, for brushing
4 egg whites
8 ounces caster sugar (superfine)
2 ounces desiccated coconut (shredded or ground unsweetened coconut)
3 1/2 to 5 ounces heavy cream, lightly whipped
4 ounces (1/2 cup) lemon or lime curd
9 to 11 ounces fresh or frozen raspberries
Icing sugar (confectioners'), for dusting
Fresh raspberries
Fresh mint leaves, optional

Steps:

  • Preheat the oven to 350 degrees F. Line a 9 by 13-inch Swiss roll pan or jelly roll pan with foil, folding the sides up to make a frame of 1 1/2-inches high and squeezing the corners together. Brush lightly with vegetable oil.
  • Place the egg whites in the spotlessly clean stainless steel bowl of an electric food mixer, or use a hand-held electric beater and whisk until soft peaks form.
  • Add all the sugar, but if using a hand-held beater, add the sugar in stages, and whisk at full speed for about 4 to 5 minutes, or until stiff peaks form. Using a large metal spoon, fold in the coconut firmly and quickly.
  • Smooth the meringue into the prepared tin with a palette knife, and bake in the oven for 15 to 20 minutes, or until faintly browned and firm to the touch.
  • Allow the meringue to cool for a few minutes, and then turn out onto a sheet of foil (slightly bigger than the roulade) deftly turn it upside down onto the sheet gently removing the foil on the base. Allow to cool completely.
  • For the filling, stir the cream and curd together. Adjust to taste. It should have a good 'lemony'/'limey' tang to contrast with the sweet meringue.
  • Spread the curd cream mixture evenly over the meringue, leaving the long edge nearest to you, about 1 1/2 inches free of filling. Cover the cream with the fruit.
  • Holding the foil closest to you, roll up the roulade away from you and leave it in the foil until you are ready to serve (it will hold neatly here for a couple of hours in the fridge).
  • When ready to serve, unwrap the roulade, and gently push it onto a serving dish using a palette knife or cake slice.
  • Dust with icing sugar and decorate with a few more raspberries and mint leaves, if you wish.

STRAWBERRY MERINGUE ROULADE



Strawberry Meringue Roulade image

Impress your dinner guests with this elegant dessert from the Ballyseed Castle Hotel, Tralee, Ireland. Recipe can be halved.

Provided by Millereg

Categories     Dessert

Time 3h10m

Yield 10 serving(s)

Number Of Ingredients 8

4 large egg whites
1 1/4 cups sugar
1 1/4 cups chilled whipping cream
2 teaspoons vanilla extract
1 (12 ounce) package strawberries, sliced (about 2 1/2 cups)
1/2 cup strawberry jam or 1/2 cup jelly
powdered sugar
whole strawberry (optional)

Steps:

  • Position rack in center of oven and preheat to 400°F.
  • Line 15 x 10 x 1-inch baking sheet with parchment paper (or waxed paper) extending 2 inches over ends of pan.
  • Grease the parchment paper with shortening.
  • Beat egg whites in large bowl until soft peaks form.
  • Gradually add 1¼ cups sugar, beating until meringue is stiff and shiny.
  • Spread meringue evenly in prepared baking sheet.
  • Bake until pale golden, about 8 minutes.
  • Reduce oven temperature to 325°F.
  • Bake until meringue is slightly firm to touch on top but soft inside, about 8 minutes longer.
  • Remove baking sheet from oven.
  • Run knife around pan sides to loosen meringue.
  • Turn out onto sheet of parchment paper.
  • Carefully peel off parchment paper.
  • Cool meringue 25 minutes.
  • Whip cream and vanilla in medium bowl to stiff peaks.
  • Mix sliced strawberries and preserves in another medium bowl.
  • Spoon the strawberry mixture over meringue, leaving 1-inch border on all sides.
  • Spread whipped cream over strawberry mixture.
  • Starting at one long side, gently roll up meringue jelly-roll style, enclosing filling.
  • Place roulade, seam side down, on platter.
  • Refrigerate at least 1 hour and up to 4 hours.
  • Dust roulade with powdered sugar.
  • Cut into slices.
  • Transfer to plates.
  • Garnish with whole strawberries, if desired.
  • Serve roulade chilled.

BEST STRAWBERRY LEMONADE EVER



Best Strawberry Lemonade Ever image

Strawberry lemonade is a very refreshing drink and this is my version of the best one ever! So refreshing on a hot summer day! Serve chilled.

Provided by Noemi - No way is she a

Categories     Drinks Recipes     Lemonade Recipes

Time 35m

Yield 6

Number Of Ingredients 6

12 fresh strawberries, hulled and quartered
¼ cup white sugar
7 cups water, divided
¾ cup white sugar
1 cup lemon juice
2 cups ice cubes

Steps:

  • Mix strawberries and 1/4 cup sugar together in a bowl; set aside for juices to release from strawberries, 5 to 10 minutes.
  • Bring 1 cup water to a boil in a small saucepan; add 3/4 cup sugar. Cook and stir sugar mixture until sugar is dissolved, about 5 minutes. Remove saucepan from heat and cool simple syrup to room temperature.
  • Stir simple syrup, 6 cups water, lemon juice, and ice together in a pitcher. Add sweetened strawberries and stir.

Nutrition Facts : Calories 150.7 calories, Carbohydrate 39.6 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.4 g, Sodium 9.1 mg, Sugar 36 g

ALMOND & LEMON MERINGUE ROULADE



Almond & lemon meringue roulade image

This pudding from reader Elizabeth Clark is the perfect centrepiece, complete with chewy meringue, creamy lemon filling and retro decoration

Provided by Elizabeth Clark

Categories     Afternoon tea, Dessert

Time 50m

Number Of Ingredients 10

4 large egg whites
225g caster sugar
1 tsp almond extract
1 tsp white wine vinegar
50g ground almond
300ml double cream
1-2 tbsp icing sugar
6 tbsp lemon curd
1 tbsp toasted flaked almond
3 strawberries , halved, to decorate

Steps:

  • Heat oven to 190C/170C fan/gas 5 and line a Swiss roll tin (about 23 x 30cm) with baking parchment.
  • Whisk the egg whites in a clean bowl until stiff. Slowly add the sugar, still whisking, until stiff and glossy.
  • Fold in the almond extract, vinegar and ground almonds until lightly incorporated. Pour into the Swiss roll tin and smooth over, tapping the tin to remove any big air bubbles.
  • Bake for 30-35 mins or until the top is golden and feels firm and set. Remove from oven, cover with baking parchment and a damp tea towel. Leave to cool.
  • To serve, whip the cream until thick. Spoon a third into a piping bag and set aside. Invert the roulade onto a large sheet of baking parchment sprinkled with icing sugar. Carefully peel off lining paper and spread over the lemon curd, then spread over the rest of the cream.
  • Roll up carefully, using the paper to help you. Pipe the remaining cream on top of the roulade, and decorate with flaked almonds and strawberry halves.

Nutrition Facts : Calories 394 calories, Fat 25 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 36 grams sugar, Protein 4 grams protein, Sodium 0.1 milligram of sodium

STRAWBERRY ROULADE



Strawberry Roulade image

Provided by Nick Malgieri

Categories     Cake     Milk/Cream     Mixer     Egg     Dessert     Bake     Wedding     Strawberry     Summer     Chill

Yield Makes 12 to 16 servings

Number Of Ingredients 12

Strawberry filling
1 pint strawberries
2 tablespoons sugar
1 tablespoon kirsh
2 teaspoons fresh lemon juice
1 cup heavy whipping cream
1 teaspoon vanilla extract
1 plain Gênoise Sheet
Covering meringue
1/2 cup (about 4 large) egg whites
2/3 cups sugar
Confectioners' sugar for finishing

Steps:

  • 1 To make the filling, rinse the strawberries. Select 4 or 5 of the best berries to use for decoration and refrigerate them. Hull and slice the remaining berries. Combine the sliced berries with the sugar, kirsch, and lemon juice in a bowl and refrigerate for 1 hour.
  • 2 Drain the berries, reserving the juice. In a medium bowl, whip the cream with the vanilla. Fold in the berries.
  • 3 To assemble, remove the paper from the bottom of the gênoise and place the layer right side up on a clean piece of paper. Moisten the layer with the reserved strawberry juices. Spread with the filling and roll it up, wrapping it tightly in the paper. Place the roll in the freezer on a baking sheet while you prepare the meringue.
  • 4 Preheat the oven to 400°F.
  • 5 Whisk the egg whites and sugar in the bowl of an eclectic mixer, place over a pan of simmering water, and whisk until the egg whites are hot and the sugar is dissolved. Attach to the mixer and beat with the whip attachment on medium speed until cooled.
  • 6 Place the cake roll on a baking sheet and cover with meringue, reserving a little meringue for decoration. Pipe several rosettes of meringue along the top. Dust the meringue with confectioners' sugar.
  • 7 Place the cake on the center rack in the oven to color the meringue, about 1 to 2 minutes; turn the pan several times so the meringue colors evenly. Cool, then chill the roll.
  • 8 Trim the ends of the cake on a diagonal. Slide the roulade onto a platter and decorate with the reserved strawberries.

LEMON MERINGUE ROULADE



Lemon Meringue Roulade image

Make and share this Lemon Meringue Roulade recipe from Food.com.

Provided by Danikiser

Categories     Dessert

Time 1h45m

Yield 1 roll, 6-8 serving(s)

Number Of Ingredients 6

5 egg whites
5 ounces superfine sugar
1 teaspoon cornstarch
10 ounces whipping cream
1/2 cup lemon curd
powdered sugar, for dusting

Steps:

  • Line jelly roll pan with parchment paper and lightly grease ensuring to grease sides as well.
  • Beat egg whites until stiff then gradually add in the sugar a teaspoon at a time. Add cornstarch last. Meringue should be stiff and not move when you roll the bowl on its side.
  • Spread into pan, smoothing the top and making level. Bake at 300 degrees about 45 minutes until firm to the touch.
  • Let cool five minutes then turn out onto another parchment paper dusted with powdered sugar. Leave the lining on untill meringue cools completely.
  • Whip cream until it holds it shape well, then fold in curd.
  • Spread over meringue, leaving a half inch gap on both short sides. Using paper to help roll.
  • Served sliced with a dusting of sugar.

Nutrition Facts : Calories 270.4, Fat 17.5, SaturatedFat 10.9, Cholesterol 64.7, Sodium 63.6, Carbohydrate 25.5, Sugar 23.9, Protein 4

STRAWBERRY MERINGUE ROULADE



Strawberry Meringue Roulade image

My Mums favourite - a melt in the mouth meringue roulade filled with strawberries with a hint of almond and amaretti

Provided by wendy_frier

Time 1h

Yield Serves 8

Number Of Ingredients 0

Steps:

  • Preheat oven to 220 c. Grease and line a 23 x 33cm swiss roll tin with parchment. Whisk egg whites until stiff, then whisk in the caster sugar 1 tablespoon at a time until the mixture is stiff and glossy. Fold in the crushed biscuits using a large metal spoon and a figure of eight action
  • Spoon the mixture into the tin and roughly level with the back of a knife. Sprinkle over the flaked almonds and bake near the top of the oven for 10 minutes until golden. Then reduce the oven temperature to 170 c and bake for 10 minutes or until firm to the touch.
  • Remove the meringue from the oven and carefully trim off any overlapping edges, (although I like the rustic look myself) Turn out onto a sheet of greaseproof paper and carefully peel the parchment lining from the base. Leave the meringue to cool for 5 minutes.
  • Whisk the cream until sofly peaking and then fold in the icing sugar and spread over the meringue. Then scatter the chopped strawberries over the cream and roll up the meringue, starting at the long end - dont panic as when you start to roll it will crack, but have confidence
  • Place on a serving plate and then decorate with the strawberry halves and amaretti biscuits alternating down the centre of the roulade. Melt the white chocolate and either with a fork or a piping bag trickle chocolate trails all over the top of the strawberries, biscuits and down sides of roulade. Leave in fridge to set.

More about "strawberry lemon meringue roulade recipes"

LEMON MERINGUE ROULADE! - JANE'S PATISSERIE
2017-08-07 Prepare your decoration/fruit – Whip together the cream and icing sugar until thick and whipped well. Spoon the insides of the passion fruit into a bowl! And loosen your Lemon Curd so its spreadable. Once the meringue is cool, spread the lemon curd over the meringue leaving an inch border of filling free meringue.
From janespatisserie.com


RASPBERRY AND LEMON MERINGUE ROULADE | DESSERT RECIPES | GOODTO
2010-02-11 Method. To make the meringue, set the oven to Gas Mark 2 or 150°C. Whisk the egg whites until stiff, using an electric whisk if possible. Add 1 tablespoon caster sgar, whisk again to form stiff, but soft peaks. Add half the remaining sugar and whisk until stiff and shiny. Quickly whisk in the rest of the sugar and the cornflour.
From goodto.com


STRAWBERRY MERINGUE ROULADE RECIPE WITH PASSION FRUIT
2018-09-17 Remove and cool completely. STEP 2. Lay a piece of fresh greaseproof paper out and flip the meringue over onto it, carefully pull away the used paper and discard. Spread the lemon curd over it, then the passion fruit seeds. Whip the cream with the passion fruit juice and spread on top of the lemon curd. Sprinkle over the strawberries.
From olivemagazine.com


STRAWBERRY AND LEMON CURD MERINGUE ROULADE - LIVING NORTH
Switch off the oven and leave the door ajar while the meringue cools inside. When cold, invert it on to a sheet of greaseproof paper sprinkled with the icing sugar. Pour the cream into a clean bowl and whip until thick. Spread the lemon curd all over the meringue. Cover with the cream, then arrange two-thirds of the strawberries on top.
From livingnorth.com


SUMMER BERRY MERINGUE ROULADE - CHRISTINA'S CUCINA
2013-07-16 1/2 cup chopped fresh strawberries. confectioner’s sugar for dusting. Special equipment: baking or parchment paper. Line an 11″x16″ jelly roll tray (Swiss roll tin) with the baking paper, and preheat the oven to 325ºF (160ºC). Mix the cornstarch, vanilla and vinegar together in a small bowl, until smooth; set aside.
From christinascucina.com


FLOURLESS LEMON MERINGUE ROULADE – RECIPE AFFINITY
2021-03-30 Set a heat proof bowl, preferably non metal, over a pot of water, making sure the water won’t touch the bowl, or boil off too quickly, beat the yolks with the sugar. Stir in the lemon juice and the zest. Bring the water to a boil, then turn it down to a simmer. Cook, stirring regularly for about 12 minutes.
From recipeaffinity.com


EASY LEMON MERINGUE ROULADE - APPLY TO FACE BLOG
1 tsp Cornflour. Preheat your oven to 140 C/275 F/Gas Mark 1. firstly separate those egg whites from the yolks. empty the whites into a large, very clean and grease free, mixing bowl and whisk until frothy and slightly stiff. I use my free standing mixer but you can use an electric hand held whisk and a mixing bowl.
From applytofaceblog.com


STRAWBERRY MERINGUE ROULADE - ALL FOOD RECIPES BEST RECIPES, …
2014-01-18 Preheat the oven to 200C/390F/Gas 6. and place the oven rack quite near the top. Line a 33cm X 23cm (13in x 10in) Swiss roll tin with greased non-stick baking paper. Whisk the egg whites in a clean, large bowl with an electric mixer on full speed until very stiff. Gradually add the sugar, one teaspoon at a time and, keeping the mixer on a high ...
From allfood.recipes


STRAWBERRY ROULADE | CBC LIFE
2019-09-19 Add strawberries and ¼ cup sugar into the bowl of a food processor. Blitz until well combined. Set the puree aside. In a large bowl, whisk together flour, ¼ …
From cbc.ca


STRAWBERRY FILLED MERINGUE ROULADE - THAT SKINNY CHICK …
2020-12-16 Cover a 10 X 15 cookie sheet with parchment. Spread the meringue evenly in the pan and smooth with an offset spatula. Bake for 8 minutes, then reduce oven temperature to 325 and bake for another 8 minutes. Carefully flip the meringue onto a tea towel and remove the parchment paper. Let cool 15-20 minutes.
From thatskinnychickcanbake.com


STRAWBERRY MERINGUE ROULADE | DESSERT RECIPES | GOODTO
2010-06-20 Method. Set the oven to gas 2or 150°C. To make the meringue: Whisk the egg whites until stiff. Add 1 tablespoon caster sugar and whisk again to form stiff, but soft, peaks. Add half the remaining caster sugar and whisk until stiff and shiny. Quickly whisk in the rest of the sugar and the cornflour.
From goodto.com


STRAWBERRY MERINGUE ROULADE RECIPE WITH EARL GREY | OLIVEMAGAZINE
2014-12-19 Method. STEP 1. Heat the oven to 180C/fan 160C/gas 4 and line the base of a 25 × 35cm swiss roll tin or shallow baking tray with baking parchment. Mix the lemon juice with 1 tbsp of the tea and warm until piping hot (in a mug in a microwave is easiest – just watch it doesn’t boil over). Leave for a few minutes, stirring every so often to ...
From olivemagazine.com


STRAWBERRY MERINGUE ROULADE - GASTROSENSES
2015-06-23 1 tsp vanilla extract. 1 tbsp lemon juice. Instructions. Preheat the oven to 350 F and place the oven rack in the middle. To make the meringue beat the egg whites on high until they firm up, then gradually start adding the sugar in small amounts. Keep beating until stiff picks form and the meringue looks glossy.
From gastrosenses.com


BLUEBERRY MERINGUE ROULADE WITH LEMON CURD - SMITH BITES
2015-04-16 Using a large metal spoon, gently fold in the vanilla paste, vinegar, and cornstarch. Spread the mixture inside the prepared pan and level with an offset spatula. Bake for 30 minutes, until a crust forms and the meringue is cooked through (it will still feel soft to the touch); remove from the oven and allow to cool in the pan.
From smithbites.com


STRAWBERRY MERINGUE ROULADE RECIPE | PASTRY CHEF'S BLOG …
400 g strawberries or assorted berries. Whip the whites with a pinch of salt at a low speed mixer until getting “beer foam”, increase the speed to medium and gradually add all the sugar. Whip further at medium speed for about 10-20 minutes, until sugar is completely dissolved (it’s important). While the meringue is whipping, preheat the ...
From yellowmixer.com


RASPBERRY MERINGUE ROULADE (GF) - MY GLUTEN FREE GUIDE
Sift the cornflour into the bowl and add the vanilla and vinegar. Whisk again very briefly (15 seconds) to combine them. Use a spatula to scoop the meringue mixture out of the bowl and onto the prepared tray. Spread evenly with a small palette knife. Bake for 20 mins, on the middle shelf of the oven, at 180C (fan).
From mygfguide.com


STRAWBERRY MERINGUE ROULADE - A DELICIOUS SUMMER PUDDING
2021-06-11 Set aside to cool completely. Put the cream and icing sugar in a bowl and whisk until firm peaks form. Unroll the meringue. Spoon the cream over the meringue leaving a 2-cm margin around the edge. Arrange the strawberries over the cream and roll-up. Dust liberally with icing sugar and cut into thick slices to serve.
From annabelandgrace.com


STRAWBERRY MASCARPONE ROULADE RECIPE - THE GOURMET LARDER
2021-05-21 Mascarpone filling: Whip the cream until the whisk leaves a trail behind it. Add the mascarpone and the sugar and mix together. Keep 50 g of the mix for decorating the top and spread the remaining mixture evenly over the meringue. Strawberries: Clean and remove the stalks from the strawberries.
From thegourmetlarder.com


STRAWBERRY MERINGUE ROULADE WITH RASPBERRY SAUCE RECIPE
Directions. Preheat the oven to 350°. Line a 9-by-13-inch baking pan with foil, leaving a 1-inch overhang on the long sides. Lightly brush the foil and sides of the pan with vegetable oil. In the ...
From foodandwine.com


LEMON MERINGUE ROULADE - EASY DESSERT RECIPE - KITCHENGEEK.COM
To speed up the cream whipping process, pre-cool the whisk from the mixer for half an hour in the freezer. Spread the meringue first with lemon curd and then with whipped cream. Carefully roll the roulade and refrigerate it for 40-50 minutes. Enjoy your dessert!
From kitchengeek.com


LEMON AND STRAWBERRY ROULADE RECIPE - BBC FOOD
Preheat the oven to 190C/170C Fan/Gas 5. Grease and line a 30x24cm/12x9½in Swiss roll tin with baking paper. For the roulade, place a large heatproof bowl …
From bbc.co.uk


LEMON MERINGUE ROULADE RECIPE - BAKING MAD
For the meringue roulade. 1 tsp Cornflour. 1 tsp Nielsen-Massey Vanilla Extract. 1 tsp White wine vinegar. 4 Egg white (s) (free range) 150g Billington's Unrefined Golden Caster Sugar. 75g Almonds (ground)
From bakingmad.com


LEMON MERINGUE ROULADE RECIPE | SOUTHERN LIVING
The method for making the meringue is slow but reliable. By adding the sugar to the whipping egg whites in slow additions, the sugar has plenty of time to dissolve completely as the meringue stiffens. Once all of the sugar is incorporated, sift and fold in almond flour. This batter bakes into a flexible and chewy sheet of meringue.
From southernliving.com


MERINGUE ROULADE WITH STRAWBERRY, RHUBARB AND MASCARPONE
2019-06-24 Assemble. Remove the parchment paper from the meringue. Spread the cooled strawberris and rhubarb filling over the meringue leaving 1 cm of space from the long edges and 5 cm from one short end. Now spread the mascarpone cream on top of the filling. Leave some of it for the decoration on top.
From prettysweetblog.com


STRAWBERRY MERINGUE ROULADE RECIPE | BERRYWORLD
Peel off the paper from the base and leave the meringue to cool completely. Whisk the mascarpone cream cheese and the icing sugar till stiff. Spread the mascarpone cream and three quarters of the strawberries, sliced in halves lengthways, evenly over the cold meringue. Use the sides of the parchment paper to roll the meringue roulade onto a ...
From berryworld.com


LEMON MERINGUE ROULADE (SWISS ROLL) - DEL'S COOKING TWIST
2020-12-16 Preheat the oven to 340°F (170°C) and line a 12.25×8.125-inch (31×20.5 cm) baking sheet with parchment paper. With an electric mixer or a stand mixer, beat egg whites until soft peaks form. While the mixer is still on, slowly pour in the sugar and egg yolks. Fold in the sifted flour and cornstarch.
From delscookingtwist.com


SUMMER STRAWBERRY ROULADE | ONLY CRUMBS REMAIN
2021-05-05 Add 225g (8oz) caster sugar a spoonful at a time whisking continuously. whisk until stiff and glossy. Add the cornflour and whisk in. Tip the meringue onto the lined tray and spread level. Bake the meringue for 8 minutes. Reduce the oven temperature to 160℃ (140℃ fan)/350°F/gas mark 4 and bake for a further 8 minutes.
From onlycrumbsremain.com


STRAWBERRY MERINGUE ROULADE WITH RASPBERRY SAUCE
2013-08-27 Preheat the oven to 350°. Line a 9-by-13-inch baking pan with foil, leaving a 1-inch overhang on the long sides. Lightly brush the foil and sides of the pan with vegetable oil.
From aol.com


MARY BERRY STRAWBERRY MERINGUE ROULADE RECIPE - YOURS
2022-05-12 Spread the whipped cream evenly over the meringue, and scatter the strawberries over the cream. Roll up the meringue from a long side, using the lining paper to help lift it. Wrap the roulade in baking parchment and leave to chill in the refrigerator for about 30 minutes. Lightly dust with sifted icing sugar before serving.
From yours.co.uk


TOTALLY CAKED OUT: HOW TO MAKE A STRAWBERRY MERINGUE ROULADE
2012-05-12 Turn meringue out of tin on to a piece of baking paper and allow to cool for about 15 minutes. Take the paper off and place on a cooling rack. Take the paper off and place on a cooling rack. Once cool, whip some double cream - I never measure it, but used most of a …
From totallycakedout.blogspot.com


SUMMER BERRY ROULADE - JAMES MARTIN CHEF
Preheat the oven to 180C/350F/Gas 4 and line a 23x33cm/9x13in Swiss roll tin with baking parchment. In a large bowl, whisk the egg whites using an electric hand whisk until stiff peaks form when the whisk is removed. Gradually add the sugar, a spoonful at a time. Whisk until very stiff and glossy and all the sugar has been added.
From jamesmartinchef.co.uk


LEMON ROULADE WITH STRAWBERRY-MINT SALSA - RECIPE - FINECOOKING
Ingredients For the lemon curd. 2 large eggs; 1/3 cup granulated sugar; 1/3 cup strained fresh lemon juice; 2 tsp. finely grated lemon zest; 2 oz. (4 Tbs.) unsalted butter, cut into smaller pieces
From finecooking.com


DISCOVER MERINGUE ROULADE RECIPE 'S POPULAR VIDEOS | TIKTOK
TikTok video from Poppy (@pops.weller): "Raspberry meringue roulade recipe ". Ingredients For the meringue Four large egg whites 200 g caster sugar 1 teaspoon cornflour 1 teaspoon lemon juice Icing sugar to dust For the filling 300 ml double cream 2 tablespoons icing sugar sifted 150 g of raspberries For the coulis 75 g raspberries, preferably fresh 2 to 3 tablespoons of icing …
From tiktok.com


LEMON MERINGUE ROULADE RECIPE | WOOLWORTHS
Step 1 of 4. Preheat the oven to 180°C (Gas 4) and line a 25 x 35cm Swiss roll tin with baking parchment. Whisk the egg whites with an electric hand-held whisk on high speed, until stiff peaks form. Reduce the speed and whisk in the sugar, a little at a time, until thick and glossy.
From woolworths.com.au


10 ROULADE RECIPES TO SATISFY YOUR SWEET TOOTH - INSANELY GOOD
2022-06-01 2. Salted Caramel Roulades. Sink your teeth into this decadent roulade featuring the perfect marriage of sweet and salty. It boasts layers of fluffy cream, rich chocolate, and warm caramel that’s sure to impress. This roulade is a party for your palette. It has amazing textures from the creamy filling, crunchy hazelnut, and gooey salted caramel!
From insanelygoodrecipes.com


SUGAR-FREE MERINGUE ROULADE (KETO-FRIENDLY) - DITCH THE CARBS
2017-04-24 A meringue is a small individual dessert that has been baked until the whipped egg whites are entirely crunchy. The meringue nests are cooled then filled with whipped heavy cream and fresh berries. Is a roulade keto? Traditional roulade, meringue, and pavlova recipes are incredibly high in sugar. The sugar gives whipped egg whites their ...
From ditchthecarbs.com


34 SPECIAL STRAWBERRY AND LEMON DESSERTS FOR SPRING
2019-04-23 Check out my other popular posts: 35 Best Winter Desserts. The 29 Best Chocolate Chip Dessert Recipes for the Chocolate Lover. 27 Best Fall Apple Desserts
From parade.com


STRAWBERRY & PASSION FRUIT MERINGUE ROULADE (GF)
Scoop the seeds and flesh out of the passion fruit and chops the strawberries into small chunks. Add and fold both into the cream. Unroll the meringue before spreading the mascarpone cream over the meringue in an even layer. Re-roll the roulade and placing on a serving dish. Dust with icing sugar and decorate with extra fruit if you wish, then ...
From mygfguide.com


Related Search