I love Meringues. But not the hard kind. I like meringue to be crispy on the outside and soft and chewy on the inside. This is the type of dessert that can be made at the last minute. Bakes in less than 20 minutes and once it has cooled it can be filled with your favourite filling. I like a whipped cream and strawberry filling, but lemon curd and whipped cream works for me too.
Home Cookin Chapter: Recipes From Thibeault’s Table
Strawberry Meringue Roulade
Fresh Strawberries, Sliced
4 large egg whites
1 1/4 cups of fruit/berry sugar (extra fine)
Beat egg whites until soft peaks form. Slowly added the sugar and continue beating until the meringue is thick and shiny. TIP: To test rub a little bit of the meringue between two fingers. If you can still feel the grit of the sugar, keep beating.
Cover a 10 X 15 cookie sheet with parchment. Spread the meringue evenly over parchment and bake in a 400°F oven for about 8 minutes. Meringue should be turning golden and the surface should be starting to crisp up. Turn the oven down to 325°F and bake for another 8 minutes. Meringue should still be soft in the centre.
Remove from the oven and tip meringue on to a tea towel and peel away the parchment. Let cool for about 20 minutes.
Spread with whipped cream, sprinkle sliced strawberries over the surface and roll. Don’t worry if the meringue starts to crack a little. Just keep rolling. Transfer to a platter and sprinkle with powdered sugar.
2 cups whipping cream
pinch of salt
Whip the cream with the salt, sugar and vanilla until thick.