mary berry lemon and pistachio meringue roulade

mary berry lemon and pistachio meringue roulade

mary berry lemon and pistachio meringue roulade

I used a 16x12x1 jellyroll pan. The amount of meringue that was made was calculated based on this size. You can also use a smaller pan. Adjust all ingredients to suit the egg whites’ weight. With a total weight of 220g, I used egg yolks from seven large eggs. Here’s the ratio: Egg whites to powdered Sugar 1 to 1.5 (in my case 220g egg whites to 330g powdered syrup) Corn starch 35-50g (depends on egg whites weight). It was a perfect meringue-roulade texture at the end, I added 35g.

Basic ingredients for mary berry lemon and pistachio meringue roulade

  • MERINGUE: 7 egg whites (220g-250g),
  • Powdered sugar (350g-375g),
  • Pinch of Salt
  • 1 teaspoon Vanilla Powder Corn starch (335g-50g),
  • 1 teaspoon lemon juice
  • FILLING: 250ml (1 1/4 cups) heavy whipping cream
  • 2-3 tablespoons powdered sugar (to your taste)
  • 1/2 cup chopped Pistachios fresh Berries (of your choice).

How tto to make mary berry lemon and pistachio meringue roulade

  • Add egg whites to a bowl with a stand-up mixer. Season the mixture with salt. Mix on medium speed, whipping until stiff peaks form.
  • Add powdered sugar gradually. Increase the speed to whip until you get stiff peaks. Don’t overbeat it.
  • The meringue should be glossy and hang from the whipping blade-like “bird’s beak”. Fold the rest of the ingredients by hand. Mix in the lemon juice. Mix in the corn starch. With parchment paper, line a 16x12x1 jellyroll pan. Pipe meringue using a large piping bag with a Wilton 1M tip.
  • Bake for 35-40 minutes at 240°F (140°C). Your meringue’s top should be lightly browned. The edges should only be browned while the inside should remain soft. Don’t overbake your roulade or it will crack open.
  • Now Place the roulade on a piece of parchment paper, “pretty” side up.
  • Let cool for 20-25 mins.
  • Whip the topping. Add heavy cream to a medium bowl. Whip on medium speed until it thickens. Next, add powdered sugar and whip until stiff peaks. Sprinkle the whipped cream topping on the bottom of your roulade. Fresh berries can be added to the roulade, but keep them small. Push parchment paper up until you reach the end of your roulade. Decorate however you like! Use leftover whipped topping, chopped nuts, fresh berries, and mint leaves. Get creative!
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