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Banoffee Meringue Roulade

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52 weeks of baking – Meringue

I always save my egg whites, every single one, sometimes you need a lot to make something magnificent, I once used 25 egg whites to top a huge lemon meringue pie for a birthday. Meringue based desserts are some of my favorites, crispy meringue cookies, soft marshmallowy pavlova covered in fruit and cream, delicate angel food cake and islands of meringue clouds floating on a pool of custard.

Today’s meringue dessert is a roulade, a sheet of soft meringue, filled and rolled up on itself into a spiral. The tricky part of this dish is in the rolling, it’s sticky, hard to peel away from the parchment paper and like other rolled desserts it is prone to cracking. Don’t be afraid to heavily coat the parchment paper in powdered sugar, it’ll make the rolling processes easier. If you can’t get a clean roll don’t worry about it, just because it looks a little messy doesn’t mean it won’t taste amazing.

I filled my roulade with whipped cream, bananas and caramel to mimic the flavors of a banoffee pie, I even included a sprinkle of graham cracker crumbs. I ate this dish shortly after assembling it, I don’t think it would have held up well over time, meringues are delicate and don’t do well with added moisture over time.

 









Banoffee Meringue Roulade

 

Ingredients

Meringue

  • 4 egg whites (about 1/2 c)
  • 2/3 c sugar
  • 1 tsp. cornstarch
  • 1 tsp. white vinegar
  • 1 tsp. vanilla extract
  • powdered sugar for dusting

Whipped Cream

  • 1 c heavy cream
  • 1 tbsp. sugar
  • 1 tsp. vanilla extract

To Assemble

  • 2 bananas, sliced
  • 1/2 c caramel sauce
  • 2 graham crackers, crushed

Directions

Meringue

  1. Line 11×16 jelly roll pan with parchment paper and preheat the oven to 325F.
  2. In a stand mixer with a whisk attachment bead the egg whites till they form soft peaks, slowly add sugar a tablespoon at a time and beat to stiff peaks. Squish some of the mixture between your fingers to check if all the sugar has dissolved, if it’s grain beat for another minute.
  3. In a small dish dissolve the cornstarch with vinegar and vanilla, add in to the egg whites and mix till just combined.
  4. Spread the meringue in the parchment lined pan, you don’t have to spread all the way to the edge of the pan. Try to keep straight lines and an even thickness.
  5. Bake at 325F for 25 min till evenly golden brown. While baking place a towel on the counter, top with a clean sheer of parchment paper and heavily dust with powdered sugar.
  6. Once baked immediately flip meringue onto the sugar coated paper. Peel away the lining paper, pulling the paper off can be tricky so take your time, if some of the meringue comes with it start from another corner as if taking off a sticker. Dust with powdered sugar and add a new piece of parchment, roll the meringue from the short end with the towel rolled into it as a spacer, let cool.

Whipped Cream

  1. Whip the heavy cream with sugar and vanilla till you almost reach soft peaks.

To Assemble

  1. Unroll the meringue, peel off the parchment paper, hopefully you’ve dusted it enough that it hasn’t stuck.
  2. Slather the surface with whipped cream, evenly layer with sliced bananas, caramel sauce and crushed graham crackers. Roll the meringue back up in the same direction that it wants to go from being previously rolled removing the other sheet of parchment paper as you go.

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