Meringue roulade with raspberriesFollow for more recipesIngredients:For meringue roulade180g (6.

Meringue roulade with raspberries Follow for more recipes Ingredients:For meringue roulade180g (6.3oz) egg whites125g (4.4oz) superfine sugar1 tsp apple cider vinegar1 tsp corn starch½ tsp hazelnut extract½ cup hazelnuts choppedFor mascarpone creme227g (8oz) mascarpone cold150g (5.3oz) heavy whipping cream cold90g (3.2oz) powdered sugar sifted1 tbsp brandy1 pint raspberriesInstructions:Preheat the oven to 325F. Line a half-size baking sheet with a silicone mat. Combine egg whites and superfine sugar in a bowl and heat in a bain-marie until 140-145F. Remove from heat and whip at the highest speed until the volume of meringue stops growing (medium-stiff peaks). Add hazelnut extract, cornstarch, and vinegar and beat for another minute to incorporate them well.You can spread the meringue on the lined baking sheet and level with a spatula. Or use a pastry bags, and round piping tip with ½" opening. It helps to avoid incorporating large air bubbles between lumps of meringues and makes leveling much easier. Pipe keeping 1" of space between the sides of the baking sheet and the meringue edges. Level the top and sprinkle evenly with chopped nuts.Bake for 12 minutes. Turn off the heat and keep the meringue in the hot oven for 5 more minutes.While the meringue is baking, combine all ingredients for the mascarpone cream and whip with a whisk. Keep refrigerated until ready to use.Remove the meringue from the oven and let cool down. If needed, separate the meringue from the sides of the baking sheet first with a sharp knife. Cover the meringue with a sheet of parchment paper and flip the baking sheet upside down. Carefully peel the silicone mat from what used to be a bottom of the meringue.The creme is very thick and spreading it with a spatula may damage the meringue. Use a pastry bag with basketweave decorating tip (I don’t have one so needed to carefully level the cream with a spatula). Pipe the cream on the meringue. Scatter raspberries evenly over the cream.Using the parchment paper or a silicone mat, start rolling the meringue from the long edge. Carefully transfer the log to a serving plate and refrigerate for at least a few hours. Slice and serve. -- source link

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