Meringue Roulade Recipe Uk

Lemon Meringue Roulade! Jane's Patisserie

WebAug 7, 2017 · Instructions. Preheat your oven to 200C/180C Fan. Line a Swiss Roll tin with parchment paper – Mine was about 23cmx33cm. …

1. Preheat your oven to 200C/180C Fan. Line a Swiss Roll tin with parchment paper – Mine was about 23cmx33cm.
2. Whisk the egg whites with an stand mixer – I use my Kitchen Aid until they form stiff peaks – when you reach this stage, start adding the sugar 1tsp at a time. Once all of the sugar is incorporated it should be glossy, add in the lemon zest and keep whisking for a couple of minutes.
3. Spread the mixture onto the parchment within the swiss roll tin so that its as even and flat as you can get it – Bake the meringue in the oven for 10 minutes, and then lower the temperature of the oven to 180C/160C Fan and bake for another 20 minutes.
4. Leave the Meringue to cool in the tin for about 15 minutes, and then turn it out onto a fresh bit of parchment (top of the meringue will be the side on the new parchment paper) and peel off the old bit of parchment and leave it to cool fully.

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Lemon meringue roulade Sainsbury`s Magazine

WebAug 5, 2014 · 12 minutes or until golden. Lower the temperature to 160°C, fan 140°C, gas 3 and bake for a further 20 minutes until firm to the …

1. Preheat the oven to 200°C, fan 180°C, gas 6. In a large, clean bowl, whisk the egg whites with an electric whisk on full speed until very stiff. Gradually add the sugar, 1 tablespoon at a time, whisking well between each addition, still with the beaters on full speed. Continue whisking until all the sugar is incorporated and the mixture is extremely stiff and glossy.
2. Grease and line a 23 x 33cm Swiss roll tin with nonstick baking paper. Spread the meringue mixture evenly over the base of the tin and sprinkle over the almonds. Bake for 12 minutes or until golden. Lower the temperature to 160°C, fan 140°C, gas 3 and bake for a further 20 minutes until firm to the touch. Remove the meringue from the oven and turn it out, almond-side-down, on to a sheet of nonstick baking paper. Remove the baking paper that lined the tin and leave the meringue to cool for about 10 minutes.
3. Lightly whip the cream, add the lemon zest and fold in the lemon curd. Spread the lemon cream evenly over the cold meringue. Roll up the meringue from one of the shorter sides to form a roulade (see Mary's tip, below). Finish with a light dusting of icing sugar, if you like. Serve with strawberries.

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