Lemon Meringue Roulade
I know I haven’t been posting much recipes of late. I have been really busy working with brands. It’s as if I suddenly have a full time job. I am not complaining. It can be fun but also stressful at times. For me financial independence has always been important. I do believe every woman should be able to earn an income. My past has taught just how important financial independence is. This journey of starting a blog and turning it into a success has not been easy. I still learn everyday and I face struggles from time to time. Like with everything in life I suppose. However, I feel like I have finally accomplished what I set out to do. To make a difference in peoples lives, no matter how small that may be. If you have a dream, keep pursuing it. One day you will be glad you did. For those that watched Come Dine with Me you would have seen this Lemon Meringue Roulade on the show. It was made by my fellow contestant. It was my favourite thing that I ate on the show. So I’ve been meaning to make this for a while. I am so glad I did. It is super delicious. I could honestly eat the whole thing by myself. The recipe I used belongs to Mary Berry. I made a few adjustments to the recipe and it turned out perfect.
How to make the meringue
I know that whipping egg whites can be rather intimidating. Trust me I have messed up many times. When whipping the egg whites the experts say whip until stiff. For me stiff meant whipping the hell out of it…Lol! As a result of my over whipping I had meringues that flopped. So whipping until stiff can sometimes be confusing. When beating the egg whites it is best to use an electric mixer. For this recipe it asked to beat on maximum speed. On a kitchen aid mixer that would be a 10. I beat them on speed 8. Also start adding the sugar at soft peak stage rather that later. That can also result in over beating. Soft peak stage is when you turn your whisk upside down the peaks just start to hold. Within a few seconds they melt into themselves. At least this is how I did it and it worked for me. Stiff peaks doesn’t mean grainy or lumpy bits of meringue. It means a glossy meringue with peaks just holding up. If you turn the whisk upside down the peaks will point straight up and the very tip may collapse just a little.
Baking the meringue
Oven temperature is really important when baking meringues. Often it is baked at a low temperature. Depends on the type of meringue you’re looking for. Roulades should be crisp on the outside and soft and marshmallow like on the inside. This was first baked at a slightly high temperature and thereafter a low temperature. I used a fan oven to bake mine. A roulade is much easier than a pavlova. I used lemon as this is a Lemon Meringue Roulade. However, you can use berries if you prefer. If you are adding the lemon curd to the cream I suggest you taste to see if you require more. It is also a good idea to rather use less and drizzle some lemon curd when serving. That way if someone doesn’t like too much lemon you wouldn’t have to stress. Although I made the lemon curd from scratch, store bought can work fine too. However, if you hate wasting then it’s a good idea to make your own.
I hope you love this recipe as much as we do. More recipes to try: Delicious Baked White Chocolate Cheesecake Mini Lemon Cheesecake Easy Pavlova Recipe If you loved this, please share!
