Glad we clered that up.
Hi everyone, it's Alice back at it again with the recipe posts. And June the 29th Alice has a sore throat (what's new) and hopes that future Alice and future everyone will be happy and healthy and not ill.
Let's just get on with it shall we?
Quickly though, can anyone else believe how quickly the year is going? It's absolutely insane!
Anyways, the post.
Blueberry meringue roulade
4 egg whites
250g sugar
1 teaspoon vinegar
1 teaspoon cornflour
For the filling
grated rind of 1 lemon
300ml double cream, whipped
150g blueberries
Whisk the egg whites in a large clean bowl until stiff (it will take 5-10 minutes), then gradually whisk in the sugar, a teaspoonful at a time. Whisk for a few more minutes until the meringue mixture is thick and glossy.
Combine the vinegar and cornflour and then whisk into the meringue mixture. Spoon in to a 33 x 23 cm (13 x 9 inch) tin that is lined with greaseproof paper, then spread the mix until it covers the whole tray. Bake in your oven which is preheated to 190 degrees celcius for 10 minutes until biscuit coloured and well risen, then reduce the heat to 160 degrees celcius and bake for 5 more minutes until just firm and the top is slightly cracked.
Cover a clean towel with non stick baking paper and sprinkle with a little sugar. Turn out the meringue onto the paper and remove the tin. Leave to cool for 1-2 hours.
Fold the lemon rind into the whipped cream, and spread over the meringue, then sprinkle with the blueberries. Carefully roll up the roulade to form a log. Best eaten fresh.
Big love,
A x
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