Meringues give me "the fear". I never really know what they're meant to look or feel like so they send me into a bit of a baking panic. Making sure the baking bowl and whisk are completely oil free and successfully separating multiple eggs makes me feel nervous. I also live in fear of the "bowl above your head" test not working. What if I haven't whipped the egg whites enough and the mixture actually does fall on my head? The whole thing stresses me out.
However I decided to push myself out of my baking comfort zone this week. I was not going to default to a victoria sponge which, let's face it, I do a lot. The double cream and strawberries in the fridge were going to be put in a meringue roulade!
However I decided to push myself out of my baking comfort zone this week. I was not going to default to a victoria sponge which, let's face it, I do a lot. The double cream and strawberries in the fridge were going to be put in a meringue roulade!
Unfortunately my lack of understanding for meringue structure shows. This was barely cooked enough, perhaps too much on the mallow-y side. I think I put too much faith in the recipe's estimated baking times as it soon became apparent that my meringue needed longer in the oven. The resulting roulade was still very tasty, but a bit sloppy. I don't know whether it needed more cooking at the first stage with the hot temperature or the latter cooler setting. Feel free to share your meringue making wisdom with me!
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I've done it though. I didn't die despite panicking when I saw the meringue going all gloopy when I tried to roll it up ("waaaaah it's not cooked enough, it still feels hot and I've already put the cream on!") and I have a better idea of what to expect next time. I'm sure it's something I'll try again.... and photograph in better light!
Now I need to think of something to do with 5 egg yolks. Custard, anyone?
Strawberry meringue roulade
Recipe from Mary Berry's Baking Bible, substituting raspberries for strawberries
for the meringue:
5 large egg whites
275g (10oz) caster sugar
50g (2oz) flaked almonds
for the filling:
350g strawberries, hulled and roughly chopped
300ml (1/2 pint) whipping or double cream
Preheat the oven to 220C/ 200C Fan/ Gas 7 and line a 33 x 23cm tin with baking parchment. In a clean, oil free bowl whisk the egg whites on a high speed on your mixer until very stiff. If you can hold the bowl upside down above your head without the egg mixture falling out, it's ready! Add the sugar to the eggs a teaspoon at a time, whisking well between each spoonful.
Spread the meringue mixture evenly into your tin and sprinkle with flaked almonds. Bake on a shelf fairly near the top of the oven for about 8 minutes until pale golden, then turn the temperature down to 160C/ 140C Fan/ Gas 3 and continue baking for a further 15 minutes. Remove from the oven when the meringue is firm to the touch and turn it out, almond side down, onto a sheet of baking parchment. Remove the baking parchment from the base of the meringue and leave to cool for around 10 minutes.
Whilst you're waiting for the meringue to cool, hull and roughly chop up the strawberries and whip the cream until it holds stiff peaks. Gently fold the strawberries into the cream then spread this mixture evenly over the meringue. Start rolling up the meringue fairly tightly, starting from the long end, until you have a roulade. (This is when I started panicking as my meringue was still pretty hot and was turning into a squidgy lump as I tried to roll it up!) Wrap in baking parchment and chill in the fridge before serving.
Spread the meringue mixture evenly into your tin and sprinkle with flaked almonds. Bake on a shelf fairly near the top of the oven for about 8 minutes until pale golden, then turn the temperature down to 160C/ 140C Fan/ Gas 3 and continue baking for a further 15 minutes. Remove from the oven when the meringue is firm to the touch and turn it out, almond side down, onto a sheet of baking parchment. Remove the baking parchment from the base of the meringue and leave to cool for around 10 minutes.
Whilst you're waiting for the meringue to cool, hull and roughly chop up the strawberries and whip the cream until it holds stiff peaks. Gently fold the strawberries into the cream then spread this mixture evenly over the meringue. Start rolling up the meringue fairly tightly, starting from the long end, until you have a roulade. (This is when I started panicking as my meringue was still pretty hot and was turning into a squidgy lump as I tried to roll it up!) Wrap in baking parchment and chill in the fridge before serving.