Blackberry meringue roulade
Another meringue recipe! Roulade with crunchy edges and a soft marshmallowy foam on the inside :) Filled with whipped cream and tart blackberries to balance the sweetness of the meringue. The roulade is best eaten on the same day but can be refrigerated for up to one day. Do you have your favourite meringue recipes?
ingredients
for the meringue:
4 medium egg whites
200g caster sugar
1 teaspoon cornflour
for the filling:
300ml whipping cream
150g fresh blackberries
a handful of blackberries to finish
icing sugar for dusting
a swiss roll tin (greased with butter and lined with baking parchment ( like this)
instructions
for the meringue:
1. In a large bowl, beat the egg whites with an electric mixer or a balloon whisk until they form stiff peaks.
2. Add the sugar, one tablespoon at a time and continue beating untill glossy meringue forms.
3. Add the cornflour and carefully fold in with a spatula.
4. Spread evenly in the prepared tin.
5. Bake in 120C for one hour.
6. Take it out of the oven and turn on a sheet of baking barchment (upside down).
7. Wait for it to cool dow for a few minutes and then carefully peel of the parchment.
for the filling:
1. Whip the cream with an electric mixer or a ballon whisk until stiff.
- spread the whipped cream on the meringue sheet
- arrange the blackberries on top
- lift the baking paper underneath and roll the meringue into a roulade, starting from the long edge
- dust with some icing sugar and top with a few blackberries
enjoy :)