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Also in this article: how to beat egg whites

Do you also have too many egg whites in your fridge or freezer? A few days ago, when freezing another egg white I realized I had too many jars, full of them. I then decided I must do something about it. I figured a meringue roulade is a great solution. When I think of meringue, I have the crunchy type of meringue in mind, from the time I was a little girl, when a cute coloured meringue swirl was called “A kiss”. This roulade has a different texture, a very soft, spongy meringue that almost melts in the mouth. An absolute yum!

The filling: I chose to fill my meringue roulade with lemon cream. If you prefer, you can fill yours with any other cream of your choice: vanilla, chocolate, berries (add some smooth berry purée of your choice to the whipped cream) etc.

It is also gluten free, so suitable for those who are allergic (coeliac/celiac disease). I think of those things because of my mom, so whenever I find a recipe suitable for her, I immediately call her, expecting her to try it the next day, if not immediately (though it never works that way..)

But before you go on and try the recipe, here are some beating egg whites tips:

• For best results, bring the egg white to room temperature before beating them. This will ensure your foamed egg whites will get into the highest possible volume.
• It is recommended to beat egg whites for meringue with a mixer. If you don’t have one, a hand mixer can do the job as well. However, it might take 2-3 more minutes to get similar result.
• When you start beating the egg whites, start at a slow speed and gradually move into higher speed.
• You should beat your egg whites until they are well firmed and fluffed (stiff peaks). At that point, you should stop! The texture should be smooth and look glossy and shiny. Another way to know your foam reached it’s max volume is to tilt the bowl, and the beaten egg white will not flow. Even if you overturn the bowl in the air (carefully!), the foam will remain in the bowl in the same shape. I never dare to do that, but I think rolling the bowl to it’s side is good enough.
• If you overbeat the egg whites, the texture will look dry and granular and it will liquify again.
• Use the beaten egg whites immediately

You’ll need:

• Your oven tin

For the base:

• 5 egg whites
• 200g caster sugar
• 1 tbsp cornflour
• 1 tsp vanilla extract

For the filling:

• 250ml whipping cream
• 2 tbsp sugar
• 2 tbsp lemon curd

How to:

Prepare the base:

(1) Preheat oven to 180c and line the tin with a baking paper, lightly greased with butter

(2) Place the egg whites in a bowl, and beat with a (hand) mixer, while gradually adding the sugar, until stiff peaks are formed

(3) Gently fold in the cornflour and vanilla

(4) Spread the mixture evenly in the tin (approx 1.5 cm thick) and bake for 15 minutes

(5) Remove from the oven and allow to cool completely

Prepare the filling:

(1) Whisk the cream, and gradually add the sugar, until it thickens and forms small, soft peaks

(2) Fold in the lemon curd until just combined

Prepare the roulade:

(1) Turn the cooled base onto a clean baking paper

(2) Spread the lemon cream evenly over the base

(3) Roll the cream coated base into a roulade and keep refrigerated until served

Tags: baking tips, lemon and lime, meringue, roulade

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