Cranberry meringue roulade

Cranberry meringue roulade might be just the European recipe you are searching for. This recipe makes 8 servings with 363 calories, 6g of protein, and 16g of fat each. For 74 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 158 people have tried and liked this recipe. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. A mixture of greek yogurt, orange juice, ground cinnamon, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by BBC Good Food. From preparation to the plate, this recipe takes about 40 minutes. Overall, this recipe earns a rather bad spoonacular score of 28%. Similar recipes include Meringue Roulade with Anise Cream, Strawberry meringue roulade with mascarpone, and Almond & lemon meringue roulade.

Servings: 8

Preparation duration: 25 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat oven to 180C/160C fan/gas 4. Grease then line a 23 x 32cm shallow baking tray. Using electric hand beaters, whisk the egg whites, lemon juice and a pinch of salt until stiff but not dry. Add 1 tbsp of the caster sugar, then whisk until the mixture thickens again to make stiff peaks. Repeat with the rest of the sugar, spoon by spoon, until the mix resembles thick shiny shaving foam. Spread the mixture into the tin, scatter with almonds, then bake for 15 mins or until risen, firm and golden. Cool completely. (It will deflate.) Simmer the cranberries in the pomegranate juice for 10 mins until tender. Add the sugar and cinnamon, and simmer for 5 mins or until syrupy. Taste and add more sugar if you need to. Stir in the arrowroot until the juices thicken, then leave to cool. To assemble, sift plenty of icing sugar over a large piece of parchment, then carefully flip the meringue onto it. Remove the tin and the baking parchment. With a short end facing you, score a line 2cm into meringue. Whip all the cream ingredients until thick but not stiff, then spread over the meringue. Spoon over about 1/3 of the cranberry sauce. Roll up the roulade, starting with the scored short end and using the paper underneath to help. Carefully lift onto a serving plate and serve with the remaining saucy cranberries.

 

Step by step:

1. Heat oven to 180C/160C fan/gas

2. Grease then line a 23 x 32cm shallow baking tray. Using electric hand beaters, whisk the egg whites, lemon juice and a pinch of salt until stiff but not dry.

3. Add 1 tbsp of the caster sugar, then whisk until the mixture thickens again to make stiff peaks. Repeat with the rest of the sugar, spoon by spoon, until the mix resembles thick shiny shaving foam.

4. Spread the mixture into the tin, scatter with almonds, then bake for 15 mins or until risen, firm and golden. Cool completely. (It will deflate.)

5. Simmer the cranberries in the pomegranate juice for 10 mins until tender.

6. Add the sugar and cinnamon, and simmer for 5 mins or until syrupy. Taste and add more sugar if you need to. Stir in the arrowroot until the juices thicken, then leave to cool.

7. To assemble, sift plenty of icing sugar over a large piece of parchment, then carefully flip the meringue onto it.

8. Remove the tin and the baking parchment. With a short end facing you, score a line 2cm into meringue. Whip all the cream ingredients until thick but not stiff, then spread over the meringue. Spoon over about 1/3 of the cranberry sauce.

9. Roll up the roulade, starting with the scored short end and using the paper underneath to help. Carefully lift onto a serving plate and serve with the remaining saucy cranberries.

Nutrition Information:

covered percent of daily need