Tag: meringue

raspberry meringue roulade

Raspberry meringue roulade

Raspberry meringue roulade

Difficulty: Medium

Time: 30 minutes + 25 minutes baking

Serves: 8

 

 

 

 

Ingredients

For the roulade
4 large egg whites
200g caster sugar
1 tsp cornflour
1 tsp lemon juice
Icing sugar, to dust
For the filling
300ml double cream
2 tbsp icing sugar, sifted
200g+ raspberries, fresh or frozen or any other berry

 

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Mini pavlova

Lemon cheesecake

 

 

 

 

 

 

 

 

This is another one of our inspired by the Great British Bake Off bakes. Hannah had watched it with my and wanted to make a roulade so I hunted for a recipe. This is taken from Good Living magazine with a few tweaks and is more of a meringue than a cake but I knew that would go down well in our house. We used about 200g of fruit but I think it would have taken a bit more.

The original recipe for the meringue roulade also made a raspberry coulis to drizzle on top but we’d had enough cooking by that point so didn’t do it – I find I sometimes have to cut a baking session short if it’s going on too long and Hannah is losing interest. If you fancy making it with the coulis though, just blend 75g of raspberries with a few tbsp of icing sugar (depending on the sweetness of the fruit). Pass it through a sieve into a jug and it’s ready to go.

Method

Preheat oven to 160°C /140°C fan and prepare your baking tin.
Get your toddler to help line a 33cmx23cm (13in x 9in) shallow baking tin with baking paper.

Whisk the egg whites
Separate the eggs – depending on how old your child is this might not be something your child can help with. There are a few ways to do it, but I tend to pass the yolk between the two egg shell halfs and let the whites fall into a bowl. Add the whites to a large bowl and whisk until they are stiff.

 

Get your child to measure the caster sugar into a small bowl then add to your egg whites a spoon at a time, whisking all the time. When you are finished the mixture should be thick and glossy.

  

Add the cornflour and lemon juice and mix until well combined. Your child can help you do this if you let them hold the measuring spoon with you.

 

  

Bake the meringue
Spoon the meringue into your prepared baking tin and get your toddler to help you spread it out evenly.

 

 

Bake for 25 minutes until a light golden brown crust forms. Remove from the oven and let it cool in the tin for 5 minutes.

Cut out a rectangle of baking paper a bit larger than your tin and dust it with icing sugar. Turn the meringue out on top of the paper. Remove the tin, and leave the meringue to cool completely.

 

Make the filling
Get your child to measure the cream into a jug. Or, to be more accurate use scales with a ml function. Pour into a mixing bowl.

Add the icing sugar.

 

Whip the cream until it is just becoming stiff and holding its shape.

 

 

Make the meringue roulade
Remove the paper from your roulade then spread the cream mixture evenly over the top.

Sprinkle over the fruit.

 

Roll the meringue roulade from the short edge, using the baking paper underneath to help you.

 

 Raspberry meringue roulade

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mini pavlovas

Mini pavlovas

Difficulty: Easy

Time: 20 minutes + 1hr+ baking

Serves: 8

 

 

 

 

Ingredients

4 eggs
200g caster sugar
For the filling
A carton of double cream
Fruit
Icing sugar to taste

 

You might also like

Raspberry meringue roulade

Lemon cheesecake

 

 

 

 

 

 

We’ve been fruit picking a few times lately so have been left with a fridge full of strawberries and raspberries! As well as a batch of jam, I thought we should treat ourselves to some delicious mini pavlovas. The recipe I used to make these mini pavlovas is a simple one from James Morton that just uses egg white and sugar. There are other recipes that add extra things like cornflour or vinegar to stabilise the mix but I figure if there’s fewer ingredients less can go wrong which is why I like this one.

Method

Preheat your oven to 120C / 100C Fan and prepare a baking tray
Get your toddler to help line a baking tray with greaseproof paper.

Whisk the egg whites
Start by making sure your bowl and whisk beaters are clean and dry. (Any extra grease or fat will stop air getting into the egg whites.

Separate your eggs, putting the whites into your bowl. You can do this by cracking the egg and keeping the yolk in one half while letting the white fall into a small bowl. Tip the yolk into the other half to get more white out if you need to. Alternatively crack the egg, hold the yolk gently in your hand and let the yolk fall through your fingers.

I did this part myself as although Hannah can crack eggs I wouldn’t trust her to separate them just yet. I did let her practice by giving her the yolks and egg shells to copy what I was doing.

 

 

Beat the egg whites until they are as white and fluffy as they can get. Do it on a high speed for at least 3 or 4 minutes.

 

Add the sugar
Get your child to weigh the sugar into another bowl.

Keep whisking your egg whites and start adding the sugar one teaspoon at a time. Once it is all in, keep beating it for another minute to make sure it is mixed well. You should end up with stiff peaks and be able to turn the bowl upside down once its ready.

 

Spoon the meringue onto your baking tray in small clumps. We also tried using a piping bag but found just spooning the mixture much easier and less messy!

 

Bake the meringues
Pop your meringues in the oven and bake for about an hour. Check on them from time to time and turn your oven down if they are starting to brown.

Turn the oven off but leave the meringues in while it cools down.

To serve, whip some cream adding some icing sugar to taste. Dollop on top of a mini pavlova and add the fruit on top.

mini pavlovas

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