Meringue roll recipe: 59 photos
Lemon meringue roulade
FAQ
- bake your meringue a bit shorter. ...
- think outside the box: make a cake roll instead of meringue.
- find another way to make/keep your meringue softer, by trying another recipe for the meringue or adding a little more eggwhite.
A pavlova is meringue piled up then baked at a low temperature until the outside is crisp and the inside is soft. A roulade is that same meringue but baked in a flat pan then rolled up. It doesn't have the crisp exterior of a pavlova and is the same texture as the inside of a pavlova. Why does my pavlova taste eggy?
Pavlova Roll is a variation of the very popular Australian / NZ Pavlova. Sometimes referred to as a meringue roulade, it has a crispy top and soft, mallow-like centre. Unlike original Pavlova, the meringue is spread out on a tray, baked, then layered with cream and berries, rolled up and served as a roulade.
It is quite unusual for a meringue to have an eggy flavour and unfortunately this is usually an indication that the eggs are slightly stale. Check that the eggs are within their best before date and that they have been stored correctly.
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Video Gallery
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Mike Karabeini
Hey foodies! I'm Mike, a chef who loves making cooking simple. My site is packed with easy recipes that anyone can master. No complicated ingredients or fancy techniques - just delicious food made simple. From quick dinners to cool party snacks, I'll show you how to cook like a pro. Ready to make something tasty? Let's get cooking!
