"Recipes are meant to be shared"

It is my intention to add a couple of recipes here every week. Although between working and playing with my daily blog 'Thibeault's Table', I'm not always successful.

Strawberry Meringue Roulade

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 add 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 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
powdered sugar

Whip the cream with the salt, sugar and vanilla until thick.


Anonymous said...

Hi Ann, a friend of mine tried this recipe and i love it. Hence here i am looking at your recipe. However, may i know the quantity of the powdered sugar and vanila for the Filling ?

Thibeault's Table said...

Just sweeten to suit your own taste. Since the meringue is very sweet, the cream filling doesn't have to be. I never measure, but One to two tablespoons of powdered sugar and a couple of teaspoons of vanilla is sufficient.

Hope that helps.

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