Ingredients
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4
-
8
-
2
-
10
-
7
-
-
-
-
-
-
-
-
-
-
Directions
Hazelnut Meringue Roulade Withe Raspberries,This is a Mary Berry recipe I am looking forward to trying when I can get my hands on some fresh raspberries.,This recipe is missing a step! I couldn’t understand why my meringue came out of the oven so soft. I did some research.
After the initial 8 minutes in the oven the following should be done.
Reduce the temperature to 160?C (140?C fan/325?F/Gas 3) and bake for a further 20 minutes.
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Steps
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1
Done
|
Preheat Oven to 200c. |
|
2
Done
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Line a 9x13 Swiss Roll Tin With Baking Parchment. |
|
3
Done
|
Place the Egg Whites in a Clean Bowl and Whisk Using an Electric Whisk on Full Speed Until Very Stiff. |
|
4
Done
|
Gradually Add the Sugar a Teaspoon at a Time, Whisking Well Between Each Addition. |
|
5
Done
|
the Meringue Is Ready When It Is Glossy and Very Stiff. |
|
6
Done
|
Spread the Mixture Into Prepared Tin and Sprinkle With Hazelnuts. |
|
7
Done
|
Bake For 8 Mins or Until Very Golden. |
|
8
Done
|
Remove the Meringue from the Oven and Turn Hazelnut Side Down on a Sheet of Non-Stick Baking Parchment. |
|
9
Done
|
Remove the Paper from the Base of the Meringue and Allow to Cool For Ten Mins. |
|
10
Done
|
Spread the Whipped Cream Over the Meringue and Scatter Over the Raspberries. |
|
11
Done
|
Using the Parchment to Help You, Roll the Meringue Up Fairly Tightly from One of the Long Ends to Form a Roulade. |
|
12
Done
|
Wrap in Non-Stick Baking Parchment and Chill Well Before Serving. |
|
13
Done
|
to Serve Unwrap and Cut in Slices. |
