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Raciónes: 8

Ingredientes

Cost per serving $0.40 view details
  • vegetarian
  • 5 x egg whites
  • 275 gm caster sugar
  • 50 gm flaked almonds
  • 300 ml double cream grated rind and juice of 1 small lime
  • 2 x generous Tbsp. lime or possibly lemon curd

Direcciones

  1. Line a 330 x 230mm swiss roll tin with greased nonstick baking paper.
  2. Secure the corners with four paper clips or possibly staple each corner.
  3. First make the meringue.
  4. Whisk the egg whites in an electric mixer on full speed till very stiff.
  5. Gradually add in the sugar a tsp. at n time still on high speed whisking well between each addition.
  6. Whisk till very very stiff and shiny and all the sugar has been added.
  7. Spread the meringue mix into the prepared tin and sprinkle with the almonds.
  8. Put the tin on the grid shelf on the floor of the roasting oven with the cool plain shelf on the second set of runners and bake for about 8 min till pale golden brown.
  9. Then transfer to the simmering oven and bake the roulade for a further 15 min till slightly crisp and hard to the touch. The roulade does expand so take care of the edges when transferring.
  10. Put the tin on the grid shelf on the floor of the baking oven and bake for about 8 min till pale golden brown.
  11. Then transfer to the simmering oven and bake the roulade for a further 15 min till slightly crisp and hard to the touch.
  12. Remove the meringue from the oven and turn almond side down nn to a sheet of nonstick baking paper.
  13. Remove the paper from the base of the cooked meringue and allow to cold for about 10 min.
  14. lightly whip the cream add in the lime rind and juice and mix in the lime or possibly lemon curd.
  15. Spread proportionately over the meringue.
  16. Make an indentation 10mm in on the long side with a knife then roll up the meringue fairly tightly from the long end to create a roulade allowing the paper to help you roll.
  17. It is essential to roll tightly and finely at the beginning.
  18. Expect the roulade to crack it is part of its charm.
  19. Wrap in nonstick baking paper and refrigeratewell before serving with raspberries if liked.
  20. A meringue roulade is quicker and easier to make than a lemon meringue pie and is just popular. It freezes extremely well.
  21. Makes 8 slices

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Nutrition Facts

Amount Per Serving %DV
Serving Size 50g
Recipe makes 8 servings
Calories 103  
Calories from Fat 81 79%
Total Fat 9.22g 12%
Saturated Fat 4.77g 19%
Trans Fat 0.0g  
Cholesterol 25mg 8%
Sodium 54mg 2%
Potassium 80mg 2%
Total Carbs 2.82g 1%
Dietary Fiber 0.7g 2%
Sugars 0.29g 0%
Protein 3.05g 5%
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