Give in to your sweet tooth and whip up this temping meringue recipe.. read more
Step away from the cupcakes, cast aside your macarons, for there is a new baking sensation in town. Quite literally whipping up a storm, let us introduce you to the Meringue Girls. Bringing to the table their deliciously sweet bite-size meringue kisses, in a range of rainbow inspired colours and big on flavour, they simply melt in your mouth.
Taking meringues to a whole new level, we invited founders Alex and Stacey to share their tempting Almond Meringue Roulade recipe. A deliciously light and airy almond cake, the recipe uses just three core ingredients and is gluten free.
Ingredients:
– 6 free-range eggs, separated
– 200g caster sugar
– 200g ground almonds
– Butter, for greasing cake tin
To serve:
– 100g whipped cream
– 50g toasted almonds
– 50g fresh raspberries, roughly mashed with a fork
– Icing sugar, to dust
– Extra fresh raspberries to serve
Method
1) Preheat the oven to 170ºc/gas 3. Lightly grease and line a swiss roll tin or shallow baking tray.
2) Using an electric whisk, whisk the 6 yolks and the caster sugar together until very thick and pale. Gently fold in the ground almonds.
3) In a clean bowl, whisk the 6 egg whites until stiff. Then gently fold them into the yolk mixture until just combined.
4) Carefully pour the batter into a swiss roll tin and bake for 25 minutes, until the cake begins to come away from the sides of the tin and a skewer inserted into the middle of the cake comes out clean.
5) Leave the cake to cool in the tin for 15 minutes, then take it out of the tin and let it cool completely on a wire cooling rack. Keep the baking paper attached, to the cake, as it will help you roll the roulade.
6) When you are ready to serve, spread the whole of the roulade with a thin layer of whipped cream, then spread over the mashed raspberries.
7) To roll the roulade, use the baking paper to help you to tightly roll the cake from one end to another. Sprinkle the top with toasted flaked almonds and dust with icing sugar. Serve with more fresh raspberries.
For more tasty meringue recipes, check out The Meringue Girl’s cookbook here and keep your eyes peeled on their website for their new bakery opening in March – we’ll be first in line!