Strawberry Meringue Roulade
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. 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.
2 cups whipping cream
Pinch of salt
Whip the cream with the salt, sugar and vanilla until thick.