The grocery store had beautiful looking raspberries on for a good price today. I knew exactly what I was going to bake. A meringue. Soft, chewy, sweet meringue rolled around whipped cream and raspberries.
Raspberry or Strawberry Meringue Roulade
Fresh Raspberries or Fresh Strawberries, Sliced
4 large egg whites
Beat egg whites until soft peaks form. Slowly added the sugar and continue
beating until the meringue is thick and shiny. 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 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 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 raspberries or 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.